Coconut Pineapple Pie Recipe

4 6 11
Coconut Pineapple Pie Recipe
Coconut Pineapple Pie Recipe photo by Taste of Home
Publisher Photo

Coconut Pineapple Pie Recipe

Read Reviews
4 6 11
Publisher Photo
"I found this tropical custard pie in an old church cookbook in my collection," informs Judi Oudekerk of Buffalo, Minnesota. "When I sent one to the office with my husband, one of his co-workers said, 'It doesn't get any better than this.'"
Recommended: Top 10 Coconut Recipes
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. Bake: 50 min. + chilling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. Bake: 50 min. + chilling

Ingredients

  • 1 cup sugar
  • 3 tablespoons all-purpose flour
  • 1 cup light corn syrup
  • 1 cup flaked coconut
  • 1 can (8 ounces) crushed pineapple, undrained
  • 3 eggs, beaten
  • 1 teaspoon vanilla extract
  • 1 unbaked pastry shell (9 inches)
  • 1/4 cup butter or margarine, melted

Directions

In a bowl, combine sugar and flour. Add the corn syrup, coconut, pineapple, eggs and vanilla; mix well. Pour into pastry shell. Drizzle with butter. Bake at 350° for 50-55 minutes or until a knife inserted near the center comes out clean. (Cover loosely with foil if the top browns too quickly.) Cool on a wire rack. Chill before cutting. Store in the refrigerator. Yield: 6-8 servings.
Originally published as Coconut Pineapple Pie in Quick Cooking January/February 2000, p46

Nutritional Facts

1 slice: 498 calories, 19g fat (11g saturated fat), 100mg cholesterol, 262mg sodium, 82g carbohydrate (54g sugars, 1g fiber), 4g protein.

  • 1 cup sugar
  • 3 tablespoons all-purpose flour
  • 1 cup light corn syrup
  • 1 cup flaked coconut
  • 1 can (8 ounces) crushed pineapple, undrained
  • 3 eggs, beaten
  • 1 teaspoon vanilla extract
  • 1 unbaked pastry shell (9 inches)
  • 1/4 cup butter or margarine, melted
  1. In a bowl, combine sugar and flour. Add the corn syrup, coconut, pineapple, eggs and vanilla; mix well. Pour into pastry shell. Drizzle with butter. Bake at 350° for 50-55 minutes or until a knife inserted near the center comes out clean. (Cover loosely with foil if the top browns too quickly.) Cool on a wire rack. Chill before cutting. Store in the refrigerator. Yield: 6-8 servings.
Originally published as Coconut Pineapple Pie in Quick Cooking January/February 2000, p46

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Reviews forCoconut Pineapple Pie

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DoughBoy35 User ID: 7502272 203457
Reviewed Nov. 23, 2013

"@gacookiebaker.This is a great pie.Do not use the sweet coconut in it,use the frozen coconut,it has no sugar added."

MY REVIEW
gacookiebaker User ID: 154505 38330
Reviewed Jun. 24, 2013

"This recipe is way too sweet. It is nothing but sugar between the sugar and the corn syrup and the sweetness in the coconut. Also does not need to bake for 50 minutes, more like 35-40 mins."

MY REVIEW
gacookiebaker User ID: 154505 51235
Reviewed Jun. 24, 2013

"This recipe is way too sweet. It is nothing but sugar between the sugar and the corn syrup and the sweetness in the coconut."

MY REVIEW
KLHoward User ID: 1034626 71922
Reviewed Nov. 13, 2011

"This is one of my favorite desserts! My mom's too! I love the crispy topping when it is baked!"

MY REVIEW
respcarol User ID: 1510088 38329
Reviewed Nov. 19, 2009

"This pie is SSOOOOOOO good What comfort food. Great dessert too"

MY REVIEW
stlouiscitykitty User ID: 2927461 76070
Reviewed Oct. 26, 2009

"I rate this a 5 star recipe. I am a nurse's aide and my client wanted to try this pie. It was excellent!!!"

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