Pineapple And Coconut Pie
A sweet, tropical-inspired pie featuring the vibrant flavors of pineapple and coconut, combined with a rich, egg-based filling. Perfect for summer gatherings or dessert lovers seeking a creamy, fruity treat that pairs well with whipped cream or ice cream. An easy, crowd-pleasing indulgence.
Ingredients
Instructions
- Pour the beaten eggs, sugar, melted butter, crushed pineapple, and coconut into the pie shells.
- Bake at 350°F for 30 to 35 minutes until the filling is set and golden.
Tips & Substitutions
For a richer flavor, consider using unsweetened coconut flakes instead of Angel Flake coconut. If you want to cut down on sugar, you can use a sugar substitute suitable for baking. Make sure to drain the crushed pineapple well to avoid a soggy pie. Beating the eggs until frothy helps create a lighter filling. This recipe is great for a tropical dessert experience.
Serving Suggestions
Serve the Pineapple and Coconut Pie chilled or at room temperature. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For an added touch, sprinkle toasted coconut on top before serving. This pie also complements a light salad like Teresa'S Cabbage Salad for a refreshing meal.
Storage & Reheating
Store leftover pie in an airtight container in the refrigerator for up to 3 days. To reheat, preheat your oven to 350°F and warm the pie for about 10-15 minutes, allowing the filling to regain its creaminess without overcooking. Avoid microwaving, as it can make the crust soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple And Coconut Pie contains roughly 785 calories, with 5g protein, 72g carbohydrates, and 54g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of calcium and protein.
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 finely chop it and drain off excess juice. Fresh pineapple will give a brighter flavor and a firmer texture to the pie, enhancing its tropical essence.
What can I do if my pie is too sweet?
If your pie turns out too sweet, you can balance it by serving it with a tangy topping like Greek yogurt or a drizzle of lemon juice. Adding a sprinkle of sea salt can also help to cut through the sweetness.
Can I freeze this pie?
Yes, you can freeze the Pineapple and Coconut Pie. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. When ready to eat, thaw it in the refrigerator overnight and serve it chilled for the best texture.
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).