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Coconut Cream Pie With Pineapple Recipe

Indulge in this lighter take on a classic! Our Coconut Cream Pie with Pineapple is a refreshing and surprisingly low-fat dessert. The creamy coconut filling, sweet pineapple, and flaky crust create a tropical taste sensation that's perfect for any occasion. Easy to follow instructions make this recipe perfect for both novice and experienced bakers.

Prep Time 20 mins
Cook Time 50 mins
Calories 323.6 kcal
Protein 10g
Rating 5.0 (1 Reviews)
Coconut Cream Pie With Pineapple 12

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Coconut Cream Pie With Pineapple

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How to Make Coconut Cream Pie With Pineapple

  1. Preheat oven to 425°F (220°C).
  2. In a medium bowl, whisk together 1/4 cup flour and 1/4 cup cold water until smooth. Set aside (this is your slurry).
  3. In a large bowl, combine 1 cup flour, 2 tablespoons sugar, and 1/8 teaspoon salt.
  4. Cut in the chilled shortening using a pastry blender or two knives until the mixture resembles coarse crumbs.
  5. Stir in the flour slurry until just combined. Do not overmix.
  6. Place dough between two sheets of plastic wrap. Roll out to a 12-inch circle.
  7. Chill for 10 minutes.
  8. Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges.
  9. Line the crust with foil and fill with pie weights or dried beans.
  10. Bake for 20 minutes, or until lightly golden.
  11. Remove weights and foil. Cool completely on a wire rack.
  12. Drain the pineapple and spoon it into the cooled pie crust.
  13. In a medium saucepan, whisk together 3/4 cup sugar, cornstarch, and 1/4 teaspoon salt.
  14. Gradually whisk in the milk. Bring to a boil over medium heat, stirring constantly.
  15. Cook for 1 minute, or until thickened.
  16. In a small bowl, whisk together about 1/3 cup of the hot custard mixture and the beaten eggs until well combined. Pour this back into the saucepan with the remaining custard.
  17. Cook for 2 minutes, stirring constantly, until thickened.
  18. Remove from heat and stir in cream of coconut, vanilla extract, and almond extract (if using).
  19. Pour the filling into the prepared pie crust over the pineapple.
  20. Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until set.
  21. Once set, remove the plastic wrap, top with whipped topping and garnish with shredded coconut.

Nutrition Information (Approximate per serving)

Sodium

7 g

Sugar

126g

Fat

27g

Carbs

16g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Pies And Tarts Desserts Fruit American Oven Dinner Party Holiday Event Kid Friendly Kosher Picnic Pies Easter Nuts Stove Top Dietary Gifts Christmas Hanukkah New Years Thanksgiving Low Sodium Independence Day Rosh Hashana Low In Something Coconut Tropical Fruit Pineapple To Go Equipment