I entered this recipe in a cupcake competition that our neighborhood chocolate shop was doing. I went with my gut and got first place despite advice to stick with something, especially chocolate! These cupcakes taste a lot like a famous raspberry tea that is sold in stores.
| Servings: | 10 |
| Yield: | 1 deep dish pie |
Ingredients
- 1 (9 inch) deep dish pie crust
- 1 cup white sugar
- 1 tablespoon all-purpose flour
- ¾ cup flaked coconut
- 2 eggs
- ¾ cup crushed pineapple, drained
- ¼ cup butter, melted
Instructions
- In a small bowl, mix sugar and flour. Stir in coconut.
- In a larger bowl, beat eggs lightly. Mix in pineapple, and then coconut mixture. Add melted butter, and mix well. Pour filling into deep dish pie crust.
- Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes.
Nutrition Facts
| Calories | 266 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 49 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 7 g |
| Sodium | 181 mg |
| Sugars | 26 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Simply good recipe! I omitted the Coconut. My grandma made pineapple pie without the coconut because it was not usually available so O decided to do the same. I did, however. Use a thickener in place of the thickening properties of the coconut. Served with cool whip topping. Yummy in the tummy.
I made it for a dinner party and my guests loved it . I will make it again
I will make it again. Very tasty. I had to add more pineapple though. There wasn’t enough filling for a deep dish crust. I used a whole can, well drained.
No changes, it is Still in the oven. There was not near enough fillng for a 9 inch deep dish pie pan. It would have taken at least a double recipe for a deep dish pan.
Very good pie! I don’t even love pineapple but this was so good! Had leftovers for breakfast! This mixture didn’t come up to the top of the deep-dish pie. So we increased the mix by 50% and if was perfect. Used homemade pie crust.
Comes out perfect every time! Everyone loves it.
Doubled the pineapple, decreased sugar by 1/4 cup. Baked 40-45″.
Delicious and adaptable recipe. I adjusted a few things, because of my diet. I used coconut sugar (which is brown and low glycemic) and coconut flour. I also increased the pineapple to 1.5 cups, and replaced the butter with a vegan buttery spread (it was all I had). I used a frozen gluten free pie crust as well. One hour later, pie! Because of the coconut sugar, it was a warm caramel brown color, with the pineapple chunks peeking through. Lovely pineapple coconut flavor. Definitely making this again.
This pie was a hit! I reduced the sugar some what and added toasted coconut, it was still really sweet and tasty!
I made this pie last week, sorry I am late in posting my review!!! I had all of the ingredients on hand except the coconut so I made it without the coconut. It was so good!!!! My husband loved it and asked me today when was I going to make another one!!! I guess tomorrow will be the day!!
I had some fresh pineapple and fresh coconut I needed to use up so I came on Allrecipes looking a good recipe . Well it didn`t fail me. This recipe is delicious and easy . Only change I made was add a about a tsp of vanilla and made small individual pies . Before this I didn`t even know pineapple pie existed .I need to find a way to make it sugar free so I can eat more of it .
I’m just learning to cook but I loved this recipe. I had everything in the pantry so I got busy. I followed the suggestion of some to use a graham cracker crust. I increased the coconut by 1/4 cup, used the entire can of pineapples and cooked it on the stove for 10 minutes first, as suggested.
Great recepie once again
this is SO good. but i use fresh pineapple.
Pretty good pie and easy. Used fresh pineapple, chopped, & a regular sized frozen pie shell, which worked fine. Little too sweet because I used sweetened coconut flakes, will use less sugar next time & add coconut flakes on top to toast. Will use this recipe to use up fresh pineapple after making Chef John’s pineapple-upside-down cake.
Very very good, the pineapple and coconut are wonderful together. I used the full amt of sugar even though part of me wanted to reduce it and while it was a sweet dessert, I didn’t think it was too much. I may try cutting back on sugar in the future for nutrition but the consistancy of the pie was perfect, and I don’t want to mess that up. One tip, the strings of coconut and pineapple matter in the semi-firm matrix made this difficult to cut into clean pieces: it makes absolutely no difference to the taste/texture but if you’re looking for a picture-perfect dessert for company pieces of this one do look more “rustic”. A great pie to throw together from your pantry: thanks for sharing 🙂
simple and sweet. pineapplelicious!!!
NICE RECIPE FOR PINEAPPLE LOVERS.WOUL PERHAPS MAKE IT AGAIN AS IT IS VERY QUICK AND SIMPLE
I have only one problem with this pie…. I cannot give it more than 5 stars. As I am typing I am waiting for my 4,5,6,&7th pineapple pies to come out of the oven. This is within a week. I had people stop me in church to ask if I was making anymore of these for our parish fish fry this week. I did decrease the amount of coconut to 1/4 cup and added just a little more pineapple.
I liked the taste of the pie, but my family did not, I think the last pineapple pie they had was a cream pie so they were comparing it to that type. The only thing that bothered me was that it comes no where near filling up a deep dish pie crust, so no one touched it at Thanksgiving since it looked funny having so much crust and not enough filling. The most aggravating part is that I never make pie and I made a homemade crust and even made leaf cut outs around the edge and then it didnt fill up the pan, other than that the taste was good, but I think I would rather have pineapple cream pie instead.
Couldn’t believe how simple it was to make. I have a sweet tooth, but the next time I make this pie I’ll decrease the sugar. Great tasting pie!