Darn Good Pie
A rich, tropical-inspired pie featuring pineapple, coconut, and pecans, baked in a flaky crust. Perfect for dessert lovers seeking a sweet, nutty, and fruity treat.
Ingredients
Instructions
- Beat eggs until yolks and whites are blended.
- Set aside.
- Cream oleo and sugar until well combined.
- Add crushed pineapple with juice, coconut, chopped pecans, and vanilla. Stir well.
- Stir in the beaten eggs until fully incorporated.
- Pour the mixture into unbaked crusts (this recipe makes enough for 2 crusts).
- Bake in a preheated oven at 350°F until the filling doesn't shake in the middle, approximately 50 minutes.
Tips & Substitutions
For a richer flavor, substitute half of the sugar with brown sugar. You can also use crushed peaches or mango instead of pineapple for a twist. Ensure your eggs are at room temperature for better incorporation. If you're short on time, store-bought pie crusts work well, but a homemade crust will elevate the pie. This recipe is great for sharing at gatherings or as a sweet end to a meal.
Serving Suggestions
Serve slices of Darn Good Pie with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. It pairs beautifully with Hot Mushrooms On Toast for a savory contrast. For a complete meal, consider serving alongside a light salad or a fresh fruit platter to balance the sweetness.
Storage & Reheating
Store any leftover pie in the refrigerator, covered with plastic wrap or in an airtight container. This will keep it fresh for up to 3 days. To reheat, place slices in a warm oven at 300°F for about 10-15 minutes, or enjoy it cold. The texture and flavors remain delightful even after storing.
Nutrition & Diet Analysis (per serving)
Each serving of Darn Good Pie contains roughly 357 calories, with 5g protein, 31g carbohydrates, and 23g fat. It is an excellent source of vitamin C (25% of the Daily Value) and dietary fiber (20% of the Daily Value), and a good source of protein. It also contributes 6g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this pie ahead of time?
Yes, you can prepare the pie a day in advance. Bake it, let it cool completely, and then store it in the refrigerator. Just remember to cover it well to prevent it from drying out. This allows the flavors to meld beautifully overnight, making it even tastier when served.
What can I use instead of pecans?
If you're allergic to nuts or prefer a different flavor, you can substitute pecans with walnuts or sunflower seeds. Both options will add a nice crunch without altering the pie's essence. You could also omit the nuts entirely for a nut-free version.
How do I know when the pie is done baking?
The pie is done when the filling is set and does not shake in the middle. A slight golden color on top is also a good indicator. If you insert a knife in the center, it should come out clean. Keep an eye on it during the last few minutes to prevent over-baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).