Miss Birdie'S Coconut Pineapple Pie
A deliciously tropical coconut pineapple pie with rich flavors, perfect for dessert or brunch, appealing to coconut lovers and fruit enthusiasts alike.
Ingredients
Instructions
- Mix melted margarine, sugar, drained crushed pineapple, coconut, and beaten eggs together.
- Pour the mixture into two unbaked pie shells.
- Bake at 350°F for 30 minutes or until browned.
Tips & Substitutions
For a richer flavor, consider substituting half of the margarine with unsalted butter. You can also use sweetened shredded coconut if you prefer a sweeter pie. If you don't have pie shells, a graham cracker crust works well. Ensure to drain the pineapple thoroughly to prevent a soggy pie. This recipe is adaptable, so feel free to add a dash of vanilla extract for extra depth.
Serving Suggestions
Serve Miss Birdie's Coconut Pineapple Pie chilled or at room temperature, with a dollop of whipped cream on top for added richness. It pairs beautifully with a scoop of vanilla ice cream or a refreshing fruit salad. For a delightful brunch, consider serving alongside Aunt Ella's Macaroni And Cheese for a comforting spread.
Storage & Reheating
Store any leftover pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days. To reheat, place individual slices in a microwave for 15-20 seconds or warm in a preheated oven at 350°F for about 10 minutes. This will help maintain the pie's texture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Miss Birdie'S Coconut Pineapple Pie contains roughly 1093 calories, with 12g protein, 132g carbohydrates, and 61g fat. It is an excellent source of dietary fiber (38% of the Daily Value), iron (29% of the Daily Value), and protein (25% of the Daily Value). Note that it is relatively high in sodium, at 524mg per serving (23% of the Daily Value).
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 use fresh pineapple instead of canned?
Yes, you can use fresh pineapple, but make sure to chop it finely and drain any excess juice. Fresh pineapple will add a vibrant flavor, but ensure it’s well-drained to avoid a watery pie.
What can I use instead of margarine?
Unsalted butter is an excellent substitute for margarine in this recipe. If you're looking for a dairy-free option, coconut oil or a plant-based margarine will work well without compromising the flavor.
How do I know when the pie is done baking?
The pie is done when the top is golden brown and a toothpick inserted in the center comes out clean. Baking times may vary, so keep an eye on it, especially towards the end.
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).