Pineapple-Coconut Chess Pie
A luscious pineapple-coconut chess pie combines sweet, tropical flavors with a creamy, custard-like filling. Perfect for coconut lovers and fruit enthusiasts, this dessert offers a delightful crunch from coconut and a tangy sweetness from pineapple, making it an inviting treat for gatherings or special occasions.
Ingredients
Instructions
- Combine sugar, cornmeal, flour, and salt in a large bowl.
- Add eggs and vanilla extract, stirring until blended.
- Stir in melted butter, flaked coconut, and crushed pineapple.
- Pour the mixture into an unbaked 9-inch pastry shell.
- Bake at 350°F for 1 hour or until set, covering with aluminum foil after 40 minutes.
- Cool on a wire rack before serving.
Tips & Substitutions
For a richer flavor, consider adding a splash of coconut extract alongside the vanilla. If you don't have cornmeal, you can substitute it with additional flour, though the texture may vary slightly. For a gluten-free version, use a gluten-free flour blend. Make sure to drain the crushed pineapple well to avoid excess moisture in your pie.
Serving Suggestions
Serve this delightful Pineapple-Coconut Chess Pie with a dollop of whipped cream or a scoop of vanilla ice cream for a delicious contrast. It pairs beautifully with tropical fruit salads or a refreshing mint garnish. For a twist, consider serving it alongside a slice of Best Banana Nut Bread for a unique dessert experience.
Storage & Reheating
Store 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 the microwave for about 15-20 seconds or warm the entire pie in a preheated oven at 350°F for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple-Coconut Chess Pie contains roughly 779 calories, with 7g protein, 69g carbohydrates, and 52g fat. It is an excellent source of vitamin C (22% of the Daily Value), and a good source of iron and dietary fiber. Note that it is relatively high in sodium, at 889mg per serving (39% 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 finely chop it and drain any excess juice to prevent the pie from becoming too watery. Fresh pineapple will give a brighter flavor, making the pie even more refreshing.
How can I tell when the pie is done baking?
The pie is done when the center is set and no longer jiggles when gently shaken. If the top starts to brown too much, cover it loosely with aluminum foil for the last 15-20 minutes of baking to prevent burning.
Can I make this pie ahead of time?
Absolutely! You can bake the pie up to a day in advance. Let it cool completely before covering and refrigerating. Just remember to serve it chilled or at room temperature for the best flavor and 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).