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–+ servings
Pineapple coconut pie, cut into 6 pieces with one missing.

Old Fashioned Coconut Pineapple Pie

Delicious, creamy old fashioned coconut pineapple pie is loaded with crushed pineapple, sweet and nutty shredded pineapple, and a hint of bright lemon tang
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Prep Time 20 minutes
Cook Time 45 minutes
Course Dessert
Cuisine American
Servings 6
Calories 529 kcal

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 extract
    15 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

 If using medium lemons you might need to use 2 lemons.
Cover crust edges with aluminum foil during the last 20 minutes of baking. This will prevent them from burning

Nutrition

Serving: 1gCalories: 529kcalCarbohydrates: 66gProtein: 4gFat: 35gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 134mgSodium: 187mgPotassium: 95mgFiber: 1gSugar: 47gVitamin A: 609IUVitamin C: 7mgCalcium: 23mgIron: 1mg
Keyword coconut, creamy, easter, hand pie, lemon, lemon zest, mothers day, pineapple
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