Coconut Pineapple Pie is a tropical delight that combines the creamy richness of coconut with the bright, juicy sweetness of pineapple. This pie has a luscious custard-like filling made with coconut milk, shredded coconut, and crushed pineapple, all nestled in a flaky pie crust. The flavors blend together beautifully, creating a refreshing and indulgent dessert that transports you straight to the islands. Perfect for summertime gatherings or whenever you want to bring a little sunshine to your table.
Ingredients:
- 1 (9-inch) pie crust (store-bought or homemade)
- 1 cup crushed pineapple, drained
- 1/2 cup sweetened shredded coconut
- 1/2 cup coconut milk
- 1/2 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup all-purpose flour
- 1/4 cup melted butter
- Pinch of salt
- Whipped cream for topping (optional)
Instructions:
- Preheat the oven: Set your oven to 350°F (175°C).
- Prepare the pie crust: Place the pie crust into a 9-inch pie dish, crimping the edges as desired. Poke the bottom with a fork to prevent bubbling. Bake the crust for 10 minutes, then set aside to cool slightly.
- Make the filling: In a large bowl, whisk together the eggs, sugar, flour, and salt until smooth. Stir in the coconut milk, melted butter, and vanilla extract. Gently fold in the drained crushed pineapple and shredded coconut.
- Assemble the pie: Pour the filling into the pre-baked pie crust, spreading it out evenly.
- Bake: Bake for 45-50 minutes, or until the filling is set and the top is golden brown. If the edges of the crust brown too quickly, cover them with foil to prevent burning.
- Cool and serve: Let the pie cool completely before slicing. Serve with whipped cream if desired.
This Coconut Pineapple Pie is a creamy, tropical dessert that will bring a taste of paradise to any occasion!
