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Creamy Pineapple Coconut Pie Recipe

Pineapple is so sweet and makes for lovely dessert. This pie is no exception. This is so easy to whip up and fancy enough to serve to guests.—Bonnie Sandlin, Lakeland, Florida
TOTAL TIME: Prep: 15 min. + chilling YIELD:6-8 servings


  • 1/4 cup sugar
  • 3 tablespoons cornstarch
  • 1-1/3 cups DOLE® Canned 100% Pineapple Juice
  • 1 egg yolk
  • 2 cups fresh pineapple chunks (1/2-inch pieces)
  • 1 pastry shell (9 inches), baked
  • 1/4 cup flaked coconut, toasted


  • 1. In a saucepan, combine sugar and cornstarch. Add pineapple juice; bring to a boil, stirring occasionally. Boil for 2 minutes.
  • 2. In a small bowl, beat egg yolk; stir in 1/4 cup of hot mixture. Return all to pan; cook and stir for 1 minute. Remove from the heat; stir in pineapple.
  • 3. Pour into crust. Chill for 2 hours or until firm. Store in the refrigerator. Sprinkle with coconut just before serving. Yield: 6-8 servings.

Nutritional Facts

1 slice: 238 calories, 9g fat (4g saturated fat), 32mg cholesterol, 110mg sodium, 39g carbohydrate (22g sugars, 1g fiber), 2g protein.

Reviews for Creamy Pineapple Coconut Pie

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Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.