Creamy Pineapple Coconut Pie Recipe
- 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.
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
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.