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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15 users found this review helpful

Reviewer:

ALLISNANA

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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13 users found this review helpful

Reviewer:

BellevueMama

Cooking Level: Expert

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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10 users found this review helpful

Reviewer:

DAWNA31

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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9 users found this review helpful

Reviewer:

MTPURSE

Cooking Level: Intermediate

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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7 users found this review helpful

Reviewer:

Glass-Half-Full

Reviewed: Oct. 18, 2000

I LOVE PINEAPPLE & THIS IS THE BEST PINNEAPLE PIE I HAVE EVER EATEN. IT IS QUICK TO PREPARE. I USED A GRAHAM CRACKER CRUST, WHICH WAS DELICIOUS ALSO.

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7 users found this review helpful

Reviewer:

SHOTGUNM

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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6 users found this review helpful

Reviewer:

DottieS

Cooking Level: Expert

Reviewed: Jun. 21, 2000

My family thought this was terrific! the kids could live without the coconut, tho. the rest of us thought is was great.

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5 users found this review helpful

Reviewer:

Walt

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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4 users found this review helpful