Pineapple-Coconut Custard Pie
A luscious pineapple-coconut custard pie with sweet tropical flavors, perfect for summer gatherings or casual desserts, combining creamy, fruity, and coconutty goodness.
Ingredients
Instructions
- Blend all ingredients together until smooth.
- Pour the mixture into two unbaked 9-inch pie shells.
- Bake at 325°F (163°C) for about 45 minutes or until golden brown.
Tips & Substitutions
For a creamier texture, ensure the oleo is very soft before mixing. If you prefer a lighter pie, consider reducing the sugar to 1 3/4 cups. You can substitute the crushed pineapple with fresh pineapple for a fresher taste. If you're out of coconut, you can use almond flour for a different flavor profile. Ensure all ingredients are at room temperature for better blending.
Serving Suggestions
This Pineapple-Coconut Custard Pie makes a delightful dessert on its own, but you can elevate it with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with Ham-Tortilla Roll-Ups for a festive meal. Consider serving it with fresh fruit on the side for added texture and flavor. Ideal for summer gatherings!
Storage & Reheating
Store any leftover pie in the refrigerator, covered with plastic wrap or in an airtight container. It will keep well for up to 3 days. To reheat, place slices in a microwave for about 20-30 seconds or in a 325°F oven for 10-15 minutes until warmed through. Enjoy cold or warm, depending on your preference.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple-Coconut Custard Pie contains roughly 839 calories, with 8g protein, 88g carbohydrates, and 36g fat. It is an excellent source of vitamin C (62% of the Daily Value), dietary fiber (55% of the Daily Value), and iron (22% of the Daily Value), and a good source of protein. It also contributes 15g 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 use fresh pineapple instead of canned?
Yes, you can use fresh pineapple instead of canned for a fresher flavor. Just make sure to finely chop or crush the fresh pineapple to achieve a similar consistency to canned. This will enhance the overall taste of the pie.
What can I substitute for oleo?
If you can't find oleo, you can substitute it with an equal amount of unsalted butter or margarine. Both will work well, though butter will give a richer flavor. Make sure it's softened to mix well with the other ingredients.
How can I tell when the pie is done baking?
The pie is done when the top is golden brown and the custard is set. You can gently jiggle the pie; it should be firm but slightly wobbly in the center. If it looks too liquid, give it a few more minutes in the oven.
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).