Jet off to the South Pacific with a slice of this coconut pineapple pie! It’s amazingly easy to whip up.
Pineapple Coconut Pie
Everyone will love this coconut pineapple pie, whether you serve it at a summer picnic or use it to brighten up a cold winter day. This dessert not only hits the sweet spot but it’s also super easy to make. All you need is 15 minutes to make the filling and 50 minutes to bake the pie. The crust can always be prepped the day before to save you even more time on the recipe.
Both coconut and pineapple are healthy ingredients and a slice of this pie comes in under 500 calories. Coconut is rich in fiber and low in carbs and pineapple is loaded in nutrients.
Ingredients for Pineapple Coconut Pie
- All-purpose flour: This is the most common type of flour used for baking, and is a key ingredient to make the pie crust and filling.
- Butter: The butter should be cold (right out of the fridge) for the crust and melted for the filling. Opt for unsalted butter as you will be adding sweetener throughout.
- Sugar: Use granulated cane sugar for this recipe.
- Light corn syrup: Different than dark corn syrup in that it’s colorless, light corn syrup folds in corn syrup, vanilla, salt and high fructose corn syrup.
- Sweetened shredded coconut: Sold in the baking aisle at grocery stores, the ingredients in addition to the pre-shredded coconut include sugar, water and salt.
- Crushed pineapple: Sold in a can at grocery stores, the ingredients are crushed pineapple chunks and pineapple juice—saving you time you’d otherwise spend coring and chopping a pineapple.
- Eggs: If possible, choose large eggs although if all you have is medium eggs, this will also work as there are only three eggs in the recipe.
- Vanilla extract: The purpose of vanilla extract isn’t always to add vanilla flavor. Often, like with this recipe, this ingredient makes the dessert fluffy and soft.
Directions
Step 1: Make the pie dough
Combine 1-1/4 cups of all-purpose flour and 1/4 teaspoon of salt. Cut in 1/2 cup of cold butter until the dough is crumbly. Gradually add 3 to 5 tablespoons of ice water, tossing with a fork until the dough holds together when pressed. Shape the dough into a disk, then wrap and refrigerate it for one hour.
Editor’s Tip: Cutting the butter into small pieces helps the butter crumble more easily when making the pie dough.
Step 2: Prepare the crust
Preheat the oven to 350°F. On a lightly floured surface, roll the dough to a 1/8-inch thick circle and then transfer the circle to a 9-inch pie plate. Trim the crust to 1/2 inch beyond the rim of the plate. Finally, flute the edge. Refrigerate the crust for 30 minutes.
Step 4: Make the pie filling
In a large bowl, combine the sugar and flour. Add the corn syrup, coconut, pineapple, eggs and vanilla, and mix well until they’re combined. Pour the filling into the crust. Drizzle the filling with butter.
Step 5: Bake, chill and serve the pie
Bake the pie until a knife inserted in the center comes out clean, 50 to 55 minutes. Cover the pie loosely with foil during the last 30 minutes if needed to prevent overbrowning. Remove the foil when you take the pie out of the oven. Cool the pie on a wire rack and chill it in the fridge before cutting and serving it.
Pineapple Coconut Pie Variations
- Serve with coconut cream: As with our Pineapple Pie with Coconut Cream recipe, a dollop of coconut cream either in the pie’s center or onto each slice adds more tropical flair. You just need three ingredients: coconut milk, confectioners’ sugar and vanilla extract.
- Make it with a graham-cracker crust: Pineapple and coconut pie is not that different from key lime pie, so go ahead and swap out the doughy crust for a graham-cracker version using our recipe.
How to Store Pineapple Coconut Pie
Whether you have a few slices left over or want to double (or even triple!) this pie, the good news is that it keeps well in the fridge and freezer.
Can you freeze pineapple coconut pie?
When freezing this pie, make sure it’s completely covered (not just the top, but also the bottom and sides) or in an air-tight container or resealable freezer bag. The pie should stay fresh for 4 months.
How long does coconut pineapple pie last?
If you keep the pie refrigerated and covered, it should last for up to one week.
Can you make pineapple coconut pie ahead of time?
The best way to save time with this recipe is to make the crust ahead of time and the filling just before you’re ready to bake the pie.
How do you reheat the pie?
To warm up a slice at a time, just pop it in the microwave on a high setting for 30 seconds. Some people do prefer this cold, though. The pie can be eaten hot or chilled—your choice!
Pineapple Coconut Pie Tips
Can I swap another tropical fruit for the pineapple?
Pineapple is a fruit that really doesn’t have a counterpart, particularly for this recipe. It’s best to simply use pineapple because the ingredient comes canned and crushed.
Is there a gluten-free crust option?
This pie is so good that you definitely don’t want to leave gluten-free dieters out. Use our gluten-free pie crust recipe so that everyone can have a slice.
Can I use dark corn syrup instead of light corn syrup?
You absolutely can; these two syrups can be used interchangeably.
Coconut Pineapple Pie
Prep Time
15 min
Cook Time
50 min
Yield
8 servings
Ingredients
- Dough for single-crust pie
- 1 cup sugar
- 3 tablespoons all-purpose flour
- 1 cup light corn syrup
- 1 cup sweetened shredded coconut
- 1 can (8 ounces) crushed pineapple, undrained
- 3 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1/4 cup butter, melted
Directions
- Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes.
- In a large bowl, combine sugar and flour. Add the corn syrup, coconut, pineapple, eggs and vanilla; mix well. Pour into crust. Drizzle with butter.
- Bake until a knife inserted in the center comes out clean, 50-55 minutes. Cover pie loosely with foil during the last 30 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack. Chill before cutting. Store in the refrigerator.
Nutrition Facts
1 piece: 498 calories, 19g fat (11g saturated fat), 100mg cholesterol, 262mg sodium, 82g carbohydrate (54g sugars, 1g fiber), 4g protein.
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"I found this tropical custard pie in an old church cookbook in my collection," informs Judi Oudekerk of Buffalo, Minnesota. "When I sent one to the office with my husband, one of his co-workers said, 'It doesn't get any better than this.'"
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