Pineapple Coconut Pie
Transport your taste buds to a tropical paradise with this Pineapple Coconut Pie—a dessert bursting with vibrant flavors and creamy textures. Made with a buttery pre-made crust, this pie features a luscious filling of sweet crushed pineapple and coconut flakes, all perfectly balanced by a velvety custard base of heavy cream, eggs, and a hint of vanilla. It's baked to golden perfection, with a slightly jiggly center that sets beautifully as it cools. The pie is topped with optional garnishes of fluffy whipped cream and toasted coconut flakes for an eye-catching, delicious finish. Ready in just an hour, this easy-to-make tropical dessert is perfect for summer gatherings, holiday feasts, or anytime you crave a little island-inspired indulgence.
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Recipe Information
Ingredients
- 1 piece Pre-made pie crust (9-inch)
- 1.5 cups Crushed pineapple (canned, drained)
- 1 cup Coconut flakes (sweetened)
- 0.75 cup Granulated sugar
- 0.25 cup All-purpose flour
- 3 large Eggs
- 0.75 cup Heavy cream
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 1 cup Optional: Whipped cream for garnish
- 0.25 cup Optional: Toasted coconut flakes for garnish
Instructions
Preheat your oven to 375°F (190°C).
Place the pre-made pie crust into a 9-inch pie dish and trim any excess dough hanging over the edges. Crimp or flute the edges for decoration if desired.
In a large mixing bowl, combine the drained crushed pineapple, sweetened coconut flakes, and granulated sugar. Mix until evenly distributed.
Sprinkle the all-purpose flour over the pineapple-coconut mixture and stir until fully incorporated.
In a separate bowl, whisk together the eggs, heavy cream, vanilla extract, and salt until smooth and well combined.
Pour the egg mixture over the pineapple-coconut mixture and stir gently until the filling is uniformly combined.
Transfer the filling into the prepared pie crust, spreading it out evenly.
Place the pie dish on the center rack of your preheated oven and bake for 40-45 minutes, or until the filling is set and the top is golden brown. The center should have a slight jiggle, but it will firm up as it cools.
Once baked, remove the pie from the oven and let it cool completely at room temperature. This may take about 1-2 hours.
Chill the pie in the refrigerator for an additional 1 hour before serving for the best texture.
Garnish with whipped cream and toasted coconut flakes, if desired, and serve chilled or at room temperature. Enjoy your tropical Pineapple Coconut Pie!
Nutrition Facts
Calories |
4678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 285.2 g | 366% | |
| Saturated Fat | 172.6 g | 863% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 974 mg | 325% | |
| Sodium | 1958 mg | 85% | |
| Total Carbohydrate | 473.5 g | 172% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 283.1 g | ||
| Protein | 49.7 g | 99% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 339 mg | 26% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 1374 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
