Best 15 Pineapple Coconut Pie Recipes

NO-BAKE COCONUT CREAM PIE WITH STRAWBERRIES AND PINEAPPLE

Steps:

• For the crust: In the bowl of a food processor, pulse the wafer cookies, macadamia nuts, granulated sugar and salt together until the mixture forms fine crumbs. Add the melted butter and pulse until the mixture is evenly combined.
• Press the crust into a 9-inch pie plate and transfer to the freezer until firm (at least 1 hour and up to overnight).
• For the filling: In a medium pot, heat the coconut milk and whole milk together over medium heat. In a small bowl, whisk the granulated sugar, cornstarch, salt, egg and egg yolk to combine. When the milk mixture comes to a simmer, pour about 1/4 of it into the sugar/egg mixture, whisking constantly.
• Return this mixture to the pot and continue to cook over medium-low heat until the mixture thickens and large bubbles pop up from the center of the pot, 3 to 5 minutes.
• Remove the pot from the heat and stir in the butter, vanilla and shredded coconut. Pour the mixture into the frozen pie crust, cover directly with plastic wrap and refrigerate to cool completely.
• For the toppings: In a medium pot, stir together the crushed pineapple, light brown sugar, cornstarch and salt to combine. Cook over medium heat, stirring constantly, until the mixture thickens, 3 to 4 minutes. Cool completely, then pour on top of the chilled pie. Sprinkle the macadamia nuts in an even layer on top of the pie. (The pie can be made up to this point 24 hours ahead of time.)
• When ready to serve, toss the strawberries and honey together in a medium bowl. Arrange in an even layer on top of the pie. Serve slices with whipped cream.

PINEAPPLE COCONUT PIE

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until thickened. Stir in coconut and pineapple. Pour into pastry shell. Chill for at least 2 hours. Garnish with whipped topping if desired.

COCONUT PINEAPPLE PIE

Steps:

• Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes., In a large bowl, combine sugar and flour. Add the corn syrup, coconut, pineapple, eggs and vanilla; mix well. Pour into crust. Drizzle with butter. , Bake until a knife inserted in the center comes out clean, 50-55 minutes. Cover pie loosely with foil during the last 30 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack. Chill before cutting. Store in the refrigerator.

PINEAPPLE PIE WITH COCONUT CREAM

Steps:

• In a small saucepan, combine pineapple and 2 tablespoons sugar. Bring to a boil; cook until liquid is almost evaporated, stirring occasionally, 6-8 minutes. Cool completely., Preheat oven to 350°. Place cookies in a food processor; pulse until fine crumbs form. Add butter; pulse just until blended. Press onto bottom and up sides of a 9-in. deep-dish pie plate., In a large bowl, beat cream cheese and remaining sugar until smooth. Beat in yogurt, almonds and vanilla. Add eggs; beat on low speed just until blended. Fold in pineapple mixture. Pour into crust. Bake until center is almost set, 35-40 minutes. Cool on a wire rack 1 hour. Refrigerate pie and can of coconut milk at least 4 hours or until cold., Place a mixer bowl and whisk attachment in freezer until cold, about 15 minutes. Turn chilled can of coconut milk upside down; open can. Pour off and discard liquid portion. Transfer solid portion remaining in can to chilled bowl. Add confectioners' sugar and vanilla; beat until stiff peaks form. Serve with pie.

PINEAPPLE COCONUT PIE

Steps:

• Combine pineapple juice, flour, sugar, salt, and egg in a blender. Blend until smooth.
• In a medium saucepan, cook and stir over medium heat until thick. Remove from heat. Stir in coconut, butter and vanilla. Mix well. Pour into baked pie shell. Cool until set.

PINEAPPLE COCONUT CHESS PIE

Steps:

• Combine first 4 ingredients in a large bowl. Add eggs and vanilla, stirring until blended.
• Stir in butter, coconut, and pineapple. Pour into unbaked pastry shell.
• Bake at 350 degrees for 1 hour or until set, covering with aluminum foil after 40 minutes.
• Cool on a wire rack.

INSTANT PINEAPPLE COCONUT CREAM PIE

Steps:

• 1. Remove plastic from pie crust;set aside.
• 2. Using the pudding mix dry. Mix all ingredients given , except the pie crust in a medium bowl;pineapple juice too; and blend thoroughly.
• 3. Pour mixture into pie crust...If desired top with 1 cup of thawed whipped topping and sprinkle top with toasted coconut. Chill for 1 hour. Enjoy!

PINEAPPLE COCONUT CREAM PIE RECIPE - (4.5/5)

Steps:

• Cook pie crust according to package directions. (I used a Pillsbury frozen crust for this recipe) and set aside. Mix sugar, cornstarch, pineapple with juice, sour cream, lemon juice, vanilla, coconut and egg yolks together and cook on top of the stove until bubbles and thickens stirring constantly. This will burn easy so keep stirring. Turn heat down or remove from heat if starts to stick. I let mine cook about 5 minutes. Remove from heat and stir in walnut pieces. Pour into pie shell. Makes one pie Meringue for Pie 3 egg whites 1/4 cup sugar 1 teaspoon vanilla Beat whites and add sugar and vanilla. Continue beating until stiff peaks are formed. Spread meringue over pie. Bake in 350 degree oven about 12 minutes until brown or can just stick under the broiler until brown. Cool. Keep pie refrigerated.

CREAMY PINEAPPLE COCONUT PIE

Steps:

• In a saucepan, combine sugar and cornstarch. Add pineapple juice; bring to a boil, stirring occasionally. Boil for 2 minutes. , 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. , Pour into crust. Chill for 2 hours or until firm. Store in the refrigerator. Sprinkle with coconut just before serving.

PINEAPPLE-COCONUT PIE

Steps:

• Preheat oven to 325°F. Flatten crust on lightly floured surface; press seams together if necessary. Fit into 9-inch-diameter glass pie dish; crimp edges.
• Arrange pineapple in crust. Combine sugar, flour and salt in medium bowl. Add eggs and butter and blend well. Pour batter evenly over pineapple. Sprinkle coconut and nuts over and press lightly into batter. Bake until light brown and center is firm to touch, about 1 hour 15 minutes. Transfer to rack and cool completely.

~ MOM'S PINEAPPLE COCONUT CHESS PIE ~

Steps:

• 1. Preheat oven to 350 degree F. In a medium bowl. mix together the sugar, flour corn meal and salt.
• 2. Beat in the eggs, butter and vanilla. Stir in the pineapple and coconut.
• 3. Pour into your unbaked crust.
• 4. Bake for 45- 55 minutes or until set. If it begins to brown too much before setting, cover with foil. Inserted knife should come out clean. Mine was done in 45 minutes, but I wasn't able to fit all of the filling in my pie crust.
• 5. Cool on rack. Although we have been known to eat ours warm. LOL!

COCONUT-RUM PIE WITH PINEAPPLE

Steps:

• For crust:
• Preheat oven to 350°F. Blend first 4 ingredients in processor until sticky crumbs form. Press crumbs onto bottom and up sides of 9-inch-diameter metal pie pan. Freeze 10 minutes.
• Bake crust until golden brown, about 10 minutes. Cool. Freeze crust.
• For filling:
• Whisk 1 cup cream of coconut, egg yolks and lemon juice in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk constantly until candy thermometer registers 160°F, about 3 minutes. Remove bowl from over water. Using electric mixer, beat mixture until cool and thick, about 5 minutes.
• Combine whipping cream, extract and remaining cream of coconut in another large bowl. Beat until soft peaks form. Fold cream mixture and 1 cup toasted coconut into egg mixture. Freeze until softly set, stirring occasionally, about 3 hours.
• Spoon filling into crust, mounding slightly. Cover and freeze overnight. (Can be prepared 1 week ahead. Keep frozen.)
• Run small knife around sides of pan. Arrange pineapple atop pie in overlapping circles. Brush with preserves. Sprinkle with 1 tablespoon toasted coconut.

ISLAND PINEAPPLE PIE WITH COCONUT CHANTILLY CREAM

Steps:

• For the crust, in the bowl of a food processor pulse together the flour, sugar, and salt. Add the butter and shortening and pulse until mixture is crumbly with some medium-sized pieces of butter still visible. Add the lesser amount of water and pulse until mixture begins to clump together. (Add more water if necessary). Gather dough into a ball, divide in half, and wrap in plastic. Flatten dough into a disks and regrigerate at least 30 minutes. Roll out one section of dough into a cirlcle large enough to fit a 9 inch pie plate. Ease dough into pie plate and refrigerate until filling is ready. For pie filling, drain pineapple, reserving 1 1/3 cups juice. Set pineapple aside. In a large saucepan, combine the sugar, cornstarch, and salt. Slowly whisk in the reserved pineapple juice until smooth. Bring the mixture to a boil over low heat, stirring constantly, and simmer 1 minute. Remove from heat. Stir in the butter until melted and then stir in the pineapple, coconut, orange zest, lemon juice, orange juice, and coconut extract. Cool to room temperature and stir in the macadamia nuts. Pre-heat oven to 400 degrees. Roll out top crust. Place cooled filling in the crust-lined pie plate and carefully apply the top crust. Crimp edges and make several slits in the top of the crust. Bake for 40 to 45 minutes until top is golden. For the coconut chantilly cream: Place coconut on a baking sheet and cook for 5 to 9 minutes, stirring well after every 2 minutes, until coconut is evenly browned. Cool completely. In a medium bowl of an electric mixer, beat cream, sugar, and coconut extract on high speed until soft peaks form. Stir in 1/2 cup of the toasted coconut. Serve pie slices topped with dollops of the coconut chantilly cream. Garnish top of pie with remaining 1/4 cup toasted coconut.

PINEAPPLE COCONUT CHESS PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C.)
• In a large bowl, combine sugar, cornmeal, flour and salt. Blend in eggs and vanilla. Stir in butter, coconut and pineapple. Pour filling into pie shell.
• Bake in the preheated oven for 60 minutes, or until filling is set. Cover with aluminum foil after 40 minutes. Cool on a wire rack.

PINEAPPLE COCONUT CREAM PIE

Steps:

• 1. Mix crumbs, coconut, and melted butter well. Then press evenly into 9 inch ,pie plate. Bake 20 minutes in a 350 degrees oven. Cool completely.
• 2. Melt butter, cool. Mix cornstarch, sugar, and salt.Add cooled, melted butter and egg yolks. Stir until smooth. Add crushed pineapple.
• 3. Heat milk to lukewarm. Remove from heat. Add cornstarch mixture and stir until blended. Cook until thickened. Remove from heat. Add 1 cup coconut, 1/2 tsp. vanilla, and 1/2 tsp. coconut extract. Pour into pie crust and top with cool whip. Garnish with toasted coconut.