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
Scale
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.
