Delicious, creamy old-fashioned pineapple coconut pie is loaded with crushed pineapple, sweet and nutty shredded coconut, and a hint of bright lemon tang. This homemade pie is a pineapple lover’s dream dessert. It’s my favorite pie to make for a Spring holiday like Easter, Mother’s Day, or when we’re craving something summery that’s sweet, fruity, and a little tropical.
Why You’ll Love This Creamy Pineapple Pie with Coconut
- This pineapple pie recipe is an easy dessert to make ahead. It actually gets better the longer it sits.
- It’s super easy to make especially if using a pre-made pie crust.
- The best part of this easy pineapple pie recipe is it uses simple ingredients found in the grocery store.
Ingredients Needed for This Easy Recipe
Pie Shell: A frozen ready-made 9″ pie crust is easy and convenient, but if you have the time, by all means, use a homemade crust.
Pineapple: 15 oz can of crushed pineapple, drained and is super simple. If you want a chunkier filling, use fresh pineapple or thawed, frozen pineapple chunks.
Coconut: Sweetened, shredded coconut gives this pie a tasty tropical flare. I used about 3/4 cup. Feel free to omit it altogether if you’re not a coconut fan.
Lemon: Fresh lemon juice and lemon zest add a wonderful, bright citrus tangy flavor.
Butter: Butter is king in any pie…in my opinion. It helps bind and thicken the pie ingredients with rich, glorious flavor and color. If using unsalted butter, add about 1/2 teaspoon of salt to the pie filling.
Dry Ingredients: I used a little over one cup of sugar, 1 heaping tablespoon of flour, and 1 tablespoon of fine cornmeal. Sugar for sweetness. Flour and cornmeal for thickening the pie custard.
Eggs: Eggs are the glue that holds the pie filling together. Use 2 instead of 3 for less cake-like pie.
Vanilla Extract: Real vanilla extract adds warm, spicy richness to the custard.
How to Make Coconut Pineapple Pie
- Step One: Preheat oven to 400oF degrees. Unwrap the frozen pie shell, drop the foiled pie shell in a pie plate, and place it on a baking sheet. Let set for about 15 minutes. Lightly prick the sides and bottom crust with a fork, this creates steam vents allowing excess moisture to release. Use either pie weights or dried beans with crumpled parchment paper to blind-bake the pie shell. Bake for 10-15 minutes or until the pie shell is golden brown. Reduce oven temperature to 350o F degrees. Note: Blind baking or par-baking an uncooked pie crust will ensure a crispy, flaky bottom.
- Step Two: Zest 1 large soft, ripe lemon (about 1 tablespoon) with a lemon zester. Then cut the lemon in half and juice. This should produce 1/3 cup of lemon juice. Note: If using medium-sized lemons, then use 2 lemons. Tip: If you do not have a lemon zester then use a cheese grater.
- Step Three: Mix sugar, flour, and cornstarch in a large bowl. Place 1 stick of butter (1/2 cup) in a small glass bowl and microwave for about 1 minute. Add the melted butter to the sugar-flour mixture and stir.
- Step Four: Add lemon juice and lemon zest to the flour-butter mixture along with the drained pineapple, coconut flakes, 3 lightly beaten eggs, and a teaspoon of vanilla extract.
- Step Five: Pour pineapple mixture into the cooled baked pie crust, Place on a baking sheet.
- Step Six: Bake pineapple pie for about 40-45 minutes at 350oF degrees or until the center of the pie filling is firm. Note: cover crust edges with aluminum foil during the last 20 minutes of baking. This will prevent them from burning.
- Step Seven: Cool to room temperature, cover with plastic wrap, and place in the refrigerator for about 2 hours.
Delicious Pineapple Coconut Pie Toppings
Serve with a big scoop of vanilla ice cream, frozen cool whip topping, or fresh whipped cream. Put a few maraschino cherries on top for an extra special treat.
Pineapple Coconut Pie Tips
- Use fresh fruit like chunks of fresh pineapple for a less dense pineapple filling.
- For a sweeter pie, use canned pineapple in heavy syrup.
- For extra pie support, use a pie dish even if the frozen pie shell is molded into a foil pan.
- Cover crust edges with aluminum foil during the last 20 minutes of baking. This will prevent them from burning.
Pineapple Pie Substitutions and Variations
- Use 1.5 cups of canned mandarin oranges instead of pineapple for a delicious coconut orange pie. Drain the oranges very well before you add them to the pie filling.
- Make a pie full of different tropical fruits such as pineapple, mandarin oranges, or a lime and coconut pie, yummy. The total amount of canned fruit shouldn’t exceed 1.5 cups.
- If you’re not a coconut fan, omit it altogether and add 1/2 cup more fruit.
- Use lime juice and lime zest instead of lemon for a Caribbean flare.
How to Store Coconut Pineapple Pie
Seal the whole pie, uncut, with plastic wrap and store it in the refrigerator for up to 1 week.
Freeze the whole pineapple pie, uncut, sealed with plastic wrap, and then wrapped tightly with aluminum foil.
Store individual pieces of pie in an airtight container in the refrigerator for up to 1 week.
Kitchen Items You’ll Need for This Recipe
Frequently Asked Questions, FAQ’s
Q: Can I make this pie ahead of time and freeze?
A: Yes, for best results wrap individual pieces in freezer-safe plastic wrap and place them in a freezer-safe, airtight container. Thaw in the refrigerator overnight before serving.
Q: Do I have to blind-bake the pie crust in this recipe?
A: No, you don’t have to precook the pie crust. The bottom of the crust won’t be as crispy, but the pie will still be delicious.
More Pie Recipes You’ll Want to Make
Best Chocolate Orange Pecan Pie Recipe
No-Bake Cast Iron Key Lime Chilled Out Pie
No-Bake Orange Cream Chilled Cast Iron Pie
Roasted Vegetable Quiche with Smoked Gouda Cheese
Old Fashioned Coconut Pineapple Pie
Equipment
- Lemon Zester
- pie plate
Ingredients
- 1 Frozen Pre-Made Pie Crust 9" deep dish
- 15 oz can crushed pineapple, drained
- 3/4 cup sweetened shredded coconut
- 1 1/4 cup sugar
- 1/2 cup butter 1 stick
- 1 tbsp all-purpose flour
- 1 tbsp fine yellow cornmeal
- 1 tsp real vanilla
- 1 tbsp lemon zest
- 1/3 cup lemon juice 1 large lemon or 2 medium lemons
- 3 large eggs
Instructions
- Preheat oven to 400 F. Unwrap frozen pie shell, drop foiled pie shell in a pie plate and place on a baking sheet. Let set for about 15 minutes. Lightly prick the sides and bottom crust with a fork, this creates steam vents allowing excess moisture to release. Use either pie weights or dried beans with crumpled parchment paper to blind bake pie shell. Bake for 10-15 minutes or until the pie shell is golden brown. Reduced oven temperature to 350 F degrees.1 Frozen Pre-Made Pie Crust
- Zest 1 large soft, ripe lemon (about 1 tablespoon) and then cut lemon in half and juice. This should produce 1/3 cup of lemon juice. Note: If using medium lemons you might need to use 2 lemons.
- Mix sugar, flour, and cornstarch in a large bowl. Place 1 stick of butter (1/2 cup) in a small bowl. Microwave for about 1 minute. Add butter to sugar-flour mixture, stir.1 1/4 cup sugar, 1 tbsp all-purpose flour, 1 tbsp fine yellow cornmeal, 1/2 cup butter
- Add lemon juice and lemon zest to the flour-butter mixture along with the drained pineapple, coconut flakes, 3 lightly beaten eggs, and a teaspoon vanilla extract15 oz can crushed pineapple, drained, 3/4 cup sweetened shredded coconut, 1 tsp real vanilla, 1 tbsp lemon zest, 1/3 cup lemon juice, 3 large eggs
- Pour pineapple mixture into the cooled baked pie crust, Place on a baking sheet.
- Bake pineapple pie for about 40-45 minutes at 350F or until center of the pie filling is firm. Note: cover crust edges with aluminum foil during the last 20 minutes of baking. This will prevent them from burning.
- Cool to room temperature, wrap with plastic wrap, and place in the refrigerator for about 2 hours.
Notes
Nutrition
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