Reviewed: May 5, 2012

this is SO good. but i use fresh pineapple.

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Reviewer:

angie

Cooking Level: Intermediate

Home Town: College Station, Texas, USA

Living In: Houston, Texas, USA

Reviewed: Apr. 20, 2012

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.

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Reviewer:

Patricia Bradford

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Reviewed: Sep. 29, 2009

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 :)

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Reviewer:

M. Stoffel

Cooking Level: Expert

Home Town: Allenton, Wisconsin, USA

Living In: Germantown, Wisconsin, USA

Reviewed: Aug. 24, 2009

simple and sweet. pineapplelicious!!!

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Reviewer:

superlencho

Reviewed: May 18, 2009

NICE RECIPE FOR PINEAPPLE LOVERS.WOUL PERHAPS MAKE IT AGAIN AS IT IS VERY QUICK AND SIMPLE

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Reviewer:

DA DUTCHESS

Cooking Level: Professional

Living In: Largo, Florida, USA

Reviewed: Mar. 12, 2007

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.

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Reviewer:

DottieS

Cooking Level: Expert

Reviewed: Dec. 1, 2006

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.

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Reviewer:

CDTCWT

Cooking Level: Expert

Reviewed: Jul. 8, 2006

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!

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Reviewer:

mildred

Cooking Level: Expert

Home Town: Chase City, Virginia, USA

Living In: Farmville, Virginia, USA

Reviewed: May 15, 2006

Easy, inexpensive and quick. I used a whole can of crushed pineapple. Instead of a deep dish crust, I used a graham cracker crust. If you use a deep dish crust, you will want to double the recipe, because this recipe doesn't make enough for a deep dish crust. Perfect for a standard crust though! Will definetly make again!

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