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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M. Howland

Cooking Level: Expert

Home Town: Allenton, Wisconsin, USA

Living In: Menomonee Falls, Wisconsin, USA

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Reviewed: Aug. 24, 2009

simple and sweet. pineapplelicious!!!

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superlencho

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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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DA DUTCHESS

Cooking Level: Professional

Living In: Largo, Florida, USA

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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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DottieS

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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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CDTCWT

Cooking Level: Expert

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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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mildred

Cooking Level: Expert

Home Town: Chase City, Virginia, USA

Living In: Farmville, Virginia, USA

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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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Glass-Half-Full

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Reviewed: Apr. 4, 2006

Recipe must be doubled!! A little too sweet for us. We wanted pineapple flavor but it was soooo sugary! Easy enough, though.

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MTPURSE

Cooking Level: Intermediate

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Reviewed: Jan. 2, 2006

This is a great recipe, but my goodness it certainly was not enough filling for my deep dish pie plate. I had to double the recipe, and was still below the top line of the pie plate. I used a homemade crust and my company raved about this dessert.

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COOKINFORFUN

Cooking Level: Intermediate

Living In: Burlington, Ontario, Canada

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Reviewed: May 25, 2005

This pie is awesome and very easy to make. I didn't want to make a regular crust so I made a graham cracker crust and cooked the filling on the stove for about 10 minutes to set the egg. I also made a 10 inch crust so I added about a 1/2 cup more pineapple (the rest of the can) and a handful more coconut. YUM!

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BellevueMama

Cooking Level: Expert

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Reviewed: Sep. 7, 2004

Delicious just as written. Bakes up nicely. I sprinkled it with additional coconut at the minimum baking time and let it toast as the pie finished.

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TRISHIAK

Cooking Level: Intermediate

Living In: O Fallon, Missouri, USA

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Reviewed: Sep. 13, 2002

I've made this pie several times and it always turns out perfectly. I make it for my 79 year old father and it's his favorite. He says it reminds him of the pie his mother made. I always make two one for my family and one just for him.

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ALLISNANA

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Reviewed: Apr. 29, 2002

THis pie was so delicious! I only had to bake it maybe 40 minutes, it was just beginning to get light golden brown on top. I used a pie crust made from scratch, and served it warm after dinner. You can't beat this one!!

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