If you’re craving a dessert that bursts with sunshine and tropical vibes, this Tropical Pineapple Coconut Pie Recipe is your golden ticket. It’s a luscious blend of sweet crushed pineapple and creamy coconut, all nestled in a buttery deep-dish crust that bakes up to a perfectly set, slightly custardy texture. This pie is pure joy in every bite and makes for an irresistible centerpiece at any gathering or a comforting solo indulgence on a quiet afternoon.
Ingredients You’ll Need
Don’t let the simple list fool you; each ingredient in this Tropical Pineapple Coconut Pie Recipe plays an essential role in creating its divine balance of flavors and textures. From the tropical sweetness of pineapple and shredded coconut to the rich creaminess added by butter and eggs, every component counts.
- 1 (8-oz) can crushed pineapple, undrained: Provides bright, juicy tropical sweetness that is the star of the show.
- ½ cup shredded coconut: Adds luscious texture and that signature coconut flavor that complements the pineapple beautifully.
- ½ cup butter (melted): Brings richness and helps everything meld into a creamy filling.
- 1 Tbsp cornmeal: Gives a slight grainy texture to help the filling set without overpowering softness.
- 1 Tbsp all-purpose flour: Works alongside cornmeal to stabilize the filling as it bakes.
- 2 tsp vanilla: Infuses warmth and depth that balances the tropical fruitiness perfectly.
- 2 cups sugar: Sweetens the pie, ensuring that the pineapple shines without being tart.
- 4 large eggs (beaten): Provide structure so the pie forms that ideal firm-but-creamy custard.
- 1 (9-inch) frozen deep-dish pie crust: Your buttery, flaky base that holds this tropical paradise together.
How to Make Tropical Pineapple Coconut Pie Recipe
Step 1: Preheat the Oven
Begin by setting your oven to 350ºF. Getting that perfect temperature ensures your pie bakes evenly, developing a beautiful golden crust while the filling sets just right.
Step 2: Mix the Filling Ingredients
In a mixing bowl, whisk together the crushed pineapple (with its juice!), shredded coconut, melted butter, cornmeal, flour, vanilla, sugar, and beaten eggs. This combination creates a luscious filling that is both smooth and textured, marrying tropical sweetness with creamy richness.
Step 3: Pour Filling into Pie Crust
Carefully pour the luscious pineapple coconut mixture into your deep-dish pie crust. Distributing the filling evenly helps it cook consistently and holds all those flavors together beautifully.
Step 4: Bake Until Set
Place your pie in the oven and bake for 50 to 60 minutes. You’re looking for the filling to be firm to the touch—no jiggling in the center—signaling it’s perfectly set and ready to be enjoyed.
How to Serve Tropical Pineapple Coconut Pie Recipe
Garnishes
Dress up your pie with a dusting of toasted coconut flakes or a light swirl of whipped cream for added creaminess and a pretty presentation. A few fresh pineapple chunks or a sprig of mint can also provide a fresh, vibrant touch that complements the tropical flavors.
Side Dishes
This pie pairs beautifully with a scoop of vanilla ice cream to balance the sweet tang of pineapple, or a cup of strong coffee that cuts through the richness. For something lighter, a simple fruit salad featuring mango or papaya echoes the tropical theme wonderfully.
Creative Ways to Present
Try serving individual slices garnished with a pineapple leaf or a toasted coconut rim around the plate for a restaurant-style finish. For a fun twist, transform the recipe into mini tartlets using smaller pie shells — perfect for parties and sharing!
Make Ahead and Storage
Storing Leftovers
Keep your leftover Tropical Pineapple Coconut Pie Recipe covered tightly with plastic wrap or stored in an airtight container in the refrigerator. It will stay fresh and flavorful for up to 3 days, perfect for enjoying a slice or two the next day.
Freezing
If you want to save pie for later, wrap it well in plastic wrap and aluminum foil before freezing. The pie freezes beautifully for up to 2 months. When ready, thaw overnight in the fridge before reheating or serving chilled.
Reheating
To enjoy warm pie, heat slices in a preheated oven at 300ºF for 10-15 minutes until warmed through. Avoid microwaving if possible, as it can make the crust soggy. This way, the Tropical Pineapple Coconut Pie Recipe retains its delightful texture and flavor.
FAQs
Can I use fresh pineapple instead of canned?
Absolutely! Fresh pineapple will add a natural sweetness and a bit more texture. Just be sure to finely chop it and drain any excess juice to keep the filling from becoming too watery.
Is shredded coconut necessary for the recipe?
Yes, the shredded coconut provides that iconic tropical flavor and texture essential to this pie. Without it, the dessert would lose much of its unique character.
Can I make the pie crust from scratch?
Definitely! A homemade butter pie crust can elevate this recipe even further with its fresh, flaky taste. Just ensure your crust is deep-dish style to hold all that delicious filling.
Why do I need cornmeal in the filling?
Cornmeal helps give the pie filling a subtle texture and ensures it sets nicely without being too custardy or runny. It’s a small addition that makes a big difference.
How long should I let the pie cool before serving?
Allow the pie to cool completely, at least 2 hours, so it sets fully and slices cleanly. Patience is key to enjoying perfect wedges of this Tropical Pineapple Coconut Pie Recipe!
Final Thoughts
Give this Tropical Pineapple Coconut Pie Recipe a try and bring a slice of island sunshine to your table. It’s a joyous blend of flavors and textures that’s easy to make, delightful to share, and endlessly satisfying. Whether for a weeknight treat or a celebration, this pie will have everyone asking for seconds and wondering how something so simple tastes so spectacular.
Print
Tropical Pineapple Coconut Pie Recipe
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pineapple Pie recipe offers a delightful tropical twist to the classic dessert, combining crushed pineapple, shredded coconut, and a rich buttery filling baked to perfection in a deep-dish pie crust. It’s an easy-to-make, crowd-pleasing dessert that boasts a delicious balance of sweet and tangy flavors with a creamy texture.
Ingredients
Filling
- 1 (8-oz) can crushed pineapple, undrained
- ½ cup shredded coconut
- ½ cup butter, melted
- 1 Tbsp cornmeal
- 1 Tbsp all-purpose flour
- 2 tsp vanilla extract
- 2 cups sugar
- 4 large eggs, beaten
Crust
- 1 (9-inch) frozen deep-dish pie crust
Instructions
- Preheat Oven: Preheat your oven to 350ºF (175ºC) to ensure it’s ready when your pie is assembled.
- Mix Filling: In a large bowl, whisk together the crushed pineapple with its juice, shredded coconut, melted butter, cornmeal, all-purpose flour, vanilla extract, sugar, and beaten eggs until the mixture is smooth and well combined.
- Assemble Pie: Pour the pineapple filling into the frozen deep-dish pie crust, spreading it evenly to ensure consistent baking.
- Bake: Place the pie in the preheated oven and bake for 50 to 60 minutes, or until the filling is set and a knife inserted near the center comes out clean.
- Cool and Serve: Allow the pie to cool on a wire rack before slicing to let the filling fully set for easier serving.
Notes
- Ensure the eggs are well beaten to create a smooth batter.
- Adjust baking time slightly if using a different oven or pie pan size.
- For extra texture, you can toast the shredded coconut before mixing it in.
- Serve chilled or at room temperature, optionally with whipped cream.
- This pie can be stored covered in the refrigerator for up to 3 days.
