Pineapple Coconut Pie

Pineapple Coconut Pie

"A tropical taste for those warm summer nights."
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Ingredients

servings 341 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 341 kcal
  • 17%
  • Fat:
  • 12.6 g
  • 19%
  • Carbs:
  • 54.6g
  • 18%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 460 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Combine pineapple juice, flour, sugar, salt, and egg in a blender. Blend until smooth.
  2. In a medium saucepan, cook and stir over medium heat until thick. Remove from heat. Stir in coconut, butter and vanilla. Mix well. Pour into baked pie shell. Cool until set.

Reviews

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This was a really good. But Remember to not add the coconut until the end because it will turn brown.

Not Bad, but it had a very strong pineapple flavor, even though I only used 2 cups of pineapple juice. So, if you love pineapple, this is for you, otherwise, its not that great.

Really good. Used Splenda & Bisquick pie crust recipe. Put pineapple rings on the cooked crust & the mix on top. Also broiled the finished pie a few minutes to form a crust. Thanks for the recip...

My boyfriend just loved it. That says lot coming from him. He said did you save the receipt? Of course I did... Hm Good

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