Coconut Cream Pie With Pineapple Recipes

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PINEAPPLE PIE WITH COCONUT CREAM



Pineapple Pie with Coconut Cream image

You'll find pineapples and coconuts everywhere in the South Pacific, so we play them up in this creamy cool pineapple pie, dolloped with coconut cream. Divine! -Karen Naihe, Kamuela, Hawaii

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings (2/3 cup coconut cream).

Number Of Ingredients 13

1-1/2 cups chopped fresh pineapple or canned pineapple tidbits
2 tablespoons plus 1 cup sugar, divided
1 package (5-1/4 ounces) coconut cookies
1/4 cup butter, melted
12 ounces cream cheese, softened
1 cup plain Greek yogurt
1/2 cup ground almonds
1 teaspoon vanilla extract
3 large eggs, room temperature, lightly beaten
COCONUT CREAM:
1 can (13.66 ounces) coconut milk
2 tablespoons confectioners' sugar
1/4 teaspoon vanilla extract

Steps:

  • In a small saucepan, combine pineapple and 2 tablespoons sugar. Bring to a boil; cook until liquid is almost evaporated, stirring occasionally, 6-8 minutes. Cool completely., Preheat oven to 350°. Place cookies in a food processor; pulse until fine crumbs form. Add butter; pulse just until blended. Press onto bottom and up sides of a 9-in. deep-dish pie plate., In a large bowl, beat cream cheese and remaining sugar until smooth. Beat in yogurt, almonds and vanilla. Add eggs; beat on low speed just until blended. Fold in pineapple mixture. Pour into crust. Bake until center is almost set, 35-40 minutes. Cool on a wire rack 1 hour. Refrigerate pie and can of coconut milk at least 4 hours or until cold., Place a mixer bowl and whisk attachment in freezer until cold, about 15 minutes. Turn chilled can of coconut milk upside down; open can. Pour off and discard liquid portion. Transfer solid portion remaining in can to chilled bowl. Add confectioners' sugar and vanilla; beat until stiff peaks form. Serve with pie.

Nutrition Facts : Calories 601 calories, Fat 41g fat (24g saturated fat), Cholesterol 139mg cholesterol, Sodium 320mg sodium, Carbohydrate 53g carbohydrate (40g sugars, Fiber 1g fiber), Protein 10g protein.

CREAMY PINEAPPLE COCONUT PIE



Creamy Pineapple Coconut Pie image

Pineapple is so sweet and makes for lovely dessert. This pie is no exception. This is so easy to whip up and fancy enough to serve to guests.-Bonnie Sandlin, Lakeland, Florida

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 6-8 servings.

Number Of Ingredients 7

1/4 cup sugar
3 tablespoons cornstarch
1-1/3 cups pineapple juice
1 egg yolk
2 cups fresh pineapple chunks (1/2-inch pieces)
1 pastry shell (9 inches), baked
1/4 cup sweetened shredded coconut, toasted

Steps:

  • In a saucepan, combine sugar and cornstarch. Add pineapple juice; bring to a boil, stirring occasionally. Boil for 2 minutes. , In a small bowl, beat egg yolk; stir in 1/4 cup of hot mixture. Return all to pan; cook and stir for 1 minute. Remove from the heat; stir in pineapple. , Pour into crust. Chill for 2 hours or until firm. Store in the refrigerator. Sprinkle with coconut just before serving.

Nutrition Facts : Calories 238 calories, Fat 9g fat (4g saturated fat), Cholesterol 32mg cholesterol, Sodium 110mg sodium, Carbohydrate 39g carbohydrate (22g sugars, Fiber 1g fiber), Protein 2g protein.

COCONUT CREAM PIE WITH PINEAPPLE



Coconut Cream Pie with Pineapple image

I have made this pie several times, and everytime is a hit. The pineapple and coconut is a great combination. Very tasty pie. 43

Categories     Eggs     Dessert     Pies     Coconut     Pineapple

Time 50m

Yield 8

Number Of Ingredients 32

all-purpose flour
water
sugar
salt
vegetable shortening
nonstick cooking spray
pineapple, canned, crushed
sugar
cornstarch
salt
milk, 1%
eggs
coconut cream
coconut extract
whipped topping, sugar-free
coconut
all-purpose flour
water
sugar
salt
vegetable shortening
nonstick cooking spray
pineapple, canned, crushed
sugar
cornstarch
salt
milk, 1%
eggs
coconut cream
coconut extract
whipped topping, sugar-free
coconut

Steps:

  • Preheat oven to 425°. To prepare crust, lightly spoon flour into dry measuring cups, and level with a knife. Combine ¼ cup flour and water; stir with a whisk until well-blended. Combine ¾ cup flour, 2 tablespoons sugar, and ⅛ teaspoon salt in a bowl; cut in shortening with a pastry blender or 2 knives until the mixture resembles coarse meal. Add slurry; mix with a fork until flour mixture is moist. Press mixture gently into a 4-inch circle on heavy-duty plastic wrap, and cover with additional plastic wrap. Roll dough, still covered, into a 12-inch circle. Freeze for 10 minutes. Remove 1 sheet of plastic wrap, and fit the dough into a 9-inch pie plate coated with cooking spray. Remove the top sheet of plastic wrap. Fold edges under, and flute. Line the dough with a piece of foil, and arrange pie weights or dried beans on foil. Bake at 425° for 20 minutes or until the edge is lightly browned. Remove pie weights and foil; cool crust on a wire rack. To prepare filling, drain pineapple in a colander, and spoon into the prepared crust. Combine ¾ cup sugar, cornstarch, and ¼ teaspoon salt in a saucepan, and stir in milk. Bring to a boil; cook for 1 minute, stirring with a whisk. Gradually add about ⅓ cup hot custard to beaten eggs; stir constantly with a whisk. Return egg mixture to pan. Cook for 2 minutes or until thick, stirring constantly. Remove mixture from heat; stir in cream of coconut and extracts. Spoon mixture into the prepared crust. Cover surface of filling with plastic wrap; chill until set (about 2 hours). Remove plastic wrap, and spread whipped topping evenly over filling. Sprinkle with coconut.

Nutrition Facts :

BEST COCONUT CREAM PIE



Best Coconut Cream Pie image

This classic coconut cream pie is well worth the time it takes to cook. It'll be one of the best recipes in your repetoire.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 5h30m

Yield Makes one 9-inch pie

Number Of Ingredients 13

1 disk Pate Brisee
All-purpose flour, for surface
1/2 cup granulated sugar
1/4 cup cornstarch
1/2 teaspoon coarse salt
1 1/2 cups unsweetened coconut milk (from a 13.75-ounce can)
1 1/4 cups whole milk
4 large egg yolks
3/4 teaspoon pure vanilla extract
1 cup shredded sweetened coconut
1/2 cup large-flake unsweetened dried coconut (optional)
1 1/2 cups heavy cream
2 tablespoons confectioners' sugar

Steps:

  • Prepare the crust: Preheat oven to 375 degrees. Roll out pate brisee into a 12-inch round, about 1/8 inch thick, on a lightly floured surface. Fit dough into a 9-inch pie plate. Trim edge to 1 inch, fold under, and pinch to seal. Crimp as desired. Prick bottom all over with a fork. Freeze until firm, about 15 minutes. Line with parchment, and fill with pie weights or dried beans. Bake until edge is golden and set, about 25 minutes. Remove weights and parchment. Bake until bottom is golden and dry, about 10 minutes. Let cool.
  • Make the filling: Combine granulated sugar, cornstarch, and salt in a medium saucepan. Whisk in coconut milk and whole milk. Cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes. Whisk egg yolks in a medium bowl. Add milk mixture to yolks in a slow, steady stream, whisking until completely incorporated. Return to saucepan; bring to a boil over medium heat, stirring constantly, 1 to 2 minutes.
  • Strain custard through a fine sieve into a bowl, and stir in vanilla and shredded coconut. Pour into piecrust, and smooth top. Wrap tightly in plastic, and refrigerate until filling is completely set, about 4 hours, and up to 2 days.
  • Make the topping: Preheat oven to 350 degrees. Spread large-flake coconut evenly on a rimmed baking sheet. Bake until golden, 10 to 12 minutes, tossing occasionally. Let cool. Beat together cream and confectioners' sugar with a mixer until soft peaks form. Top pie with cream, and sprinkle with toasted coconut. Serve immediately.

PINEAPPLE COCONUT PIE



Pineapple Coconut Pie image

MY DAUGHTER introduced me to several recipes that are low in sugar after I found out I have diabetes. This was one of them, and it's become one of my favorite desserts. I enjoy making this pie and baking other treats for my daughters, 10 grandchildren and 19 great-grandchildren. -Elsie Wilson, Freeman, Missouri

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 8 servings.

Number Of Ingredients 6

1 cup cold 2% milk
1 package (3.4 ounces) instant vanilla pudding mix
1/2 cup sweetened shredded coconut
1 can (8 ounces) unsweetened crushed pineapple, drained
1 pastry shell (9 inches), baked
Whipped topping, optional

Steps:

  • In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until thickened. Stir in coconut and pineapple. Pour into pastry shell. Chill for at least 2 hours. Garnish with whipped topping if desired.

Nutrition Facts : Calories 227 calories, Fat 10g fat (5g saturated fat), Cholesterol 7mg cholesterol, Sodium 206mg sodium, Carbohydrate 33g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.

COCONUT PINEAPPLE PIE



Coconut Pineapple Pie image

"I found this tropical custard pie in an old church cookbook in my collection," informs Judi Oudekerk of Buffalo, Minnesota. "When I sent one to the office with my husband, one of his co-workers said, 'It doesn't get any better than this.'"

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 9

Dough for single-crust pie
1 cup sugar
3 tablespoons all-purpose flour
1 cup light corn syrup
1 cup sweetened shredded coconut
1 can (8 ounces) crushed pineapple, undrained
3 large eggs, lightly beaten
1 teaspoon vanilla extract
1/4 cup butter, melted

Steps:

  • Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes., In a large bowl, combine sugar and flour. Add the corn syrup, coconut, pineapple, eggs and vanilla; mix well. Pour into crust. Drizzle with butter. , Bake until a knife inserted in the center comes out clean, 50-55 minutes. Cover pie loosely with foil during the last 30 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack. Chill before cutting. Store in the refrigerator.

Nutrition Facts : Calories 498 calories, Fat 19g fat (11g saturated fat), Cholesterol 100mg cholesterol, Sodium 262mg sodium, Carbohydrate 82g carbohydrate (54g sugars, Fiber 1g fiber), Protein 4g protein.

PINEAPPLE COCONUT PIE



Pineapple Coconut Pie image

I got this recipe from Recipe Hall of Fame Quick and Easy Cookbook. My dad loves it, and it's super easy.

Provided by CaramelPie

Categories     Pie

Time 40m

Yield 2 pies, 12-16 serving(s)

Number Of Ingredients 7

1 1/2 cups sugar
4 eggs
1/2 cup butter, melted
1 (8 1/4 ounce) can crushed pineapple
1 cup flaked coconut
1 tablespoon vanilla
2 (9 inch) unbaked pie shells

Steps:

  • Make sure butter has cooled a little.
  • Mix sugar, eggs and butter.
  • Mix in pineapple, coconut and vanilla.
  • Pour into pie shells.
  • Bake at 350 degrees F for 35 minutes or until done.

Nutrition Facts : Calories 384.8, Fat 21.3, SaturatedFat 9.6, Cholesterol 90.8, Sodium 249.7, Carbohydrate 44.9, Fiber 1.5, Sugar 30.8, Protein 4.3

PINEAPPLE COCONUT PIE



Pineapple Coconut Pie image

Looking for a quick pie to make?? This was always my mother's "stand-by" for a funeral, potluck or unexpected guests. It can be stirred up quickly and baked. Easy transport for a potluck!

Provided by Seasoned Cook

Categories     Pie

Time 50m

Yield 1 pie

Number Of Ingredients 8

1/2 cup butter, melted
2 eggs, beaten
1/2 cup sugar
1 (8 ounce) crushed pineapple in juice
1/2 cup coconut
1 teaspoon vanilla
1 tablespoon flour
1 unbaked pie shell

Steps:

  • Beat eggs and mix with melted butter which has been cooled. Add sugar, pineapple with juice, coconut, vanilla and flour.
  • Pour into unbaked pie shell. Bake in a 325 degree oven until lightly brown. If crust begins to brown too fast, cover with foil on edges.

Nutrition Facts : Calories 2715.1, Fat 189.4, SaturatedFat 100.7, Cholesterol 667, Sodium 1747.4, Carbohydrate 235.1, Fiber 15.6, Sugar 137.5, Protein 29.3

PINEAPPLE COCONUT CREAM PIE RECIPE - (4.5/5)



PINEAPPLE COCONUT CREAM PIE Recipe - (4.5/5) image

Provided by lb6156

Number Of Ingredients 10

1 (9 inch) pie shell, cooked
1/2 cup white sugar
2 tablespoons cornstarch
1 (20 ounce) can crushed pineapple, undrained
1/2 cup sour cream
1 tablespoon lemon juice
3 egg yolks (keep the egg whites for the meringue)
1 teaspoon vanilla
1 1/3 cups coconut
1/2 cup walnut pieces (Option

Steps:

  • Cook pie crust according to package directions. (I used a Pillsbury frozen crust for this recipe) and set aside. Mix sugar, cornstarch, pineapple with juice, sour cream, lemon juice, vanilla, coconut and egg yolks together and cook on top of the stove until bubbles and thickens stirring constantly. This will burn easy so keep stirring. Turn heat down or remove from heat if starts to stick. I let mine cook about 5 minutes. Remove from heat and stir in walnut pieces. Pour into pie shell. Makes one pie Meringue for Pie 3 egg whites 1/4 cup sugar 1 teaspoon vanilla Beat whites and add sugar and vanilla. Continue beating until stiff peaks are formed. Spread meringue over pie. Bake in 350 degree oven about 12 minutes until brown or can just stick under the broiler until brown. Cool. Keep pie refrigerated.

COCONUT CREAM PIE



Coconut Cream Pie image

A rich and smooth pie. It takes a half hour to make, but is well worth the effort! Top with whipped cream and toasted coconut, if desired.

Provided by Mary

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Coconut Pie Recipes

Time 4h55m

Yield 8

Number Of Ingredients 9

1 cup white sugar
½ cup all-purpose flour
¼ teaspoon salt
3 cups milk
4 egg yolks
3 tablespoons butter
1 ½ teaspoons vanilla extract
1 cup flaked coconut
1 (9 inch) pie shell, baked

Steps:

  • In a medium saucepan, combine sugar, flour and salt over a medium heat; gradually stir in milk. Cook and stir over medium heat until the mixture is thick and bubbly. Reduce heat to low and cook 2 minutes more. Remove the pan from heat.
  • Place a strainer over a clean mixing bowl; set aside.
  • Beat the egg yolks slightly. Gradually pour 1 cup of the hot custard mixture into yolks, whisking constantly. Return the egg mixture to the saucepan and bring the entire mixture to a gentle boil. Cook and stir 2 minutes before removing the pan from heat. Immediately pour custard through the strainer.
  • Stir butter, vanilla, and coconut into the hot mixture. Pour the hot filling into the baked pie crust. Cool and refrigerate until set, about 4 hours.

Nutrition Facts : Calories 398.5 calories, Carbohydrate 51.1 g, Cholesterol 121.2 mg, Fat 18.8 g, Fiber 1.5 g, Protein 6.9 g, SaturatedFat 9.1 g, Sodium 293.4 mg, Sugar 32.9 g

NO-BAKE COCONUT CREAM PIE WITH STRAWBERRIES AND PINEAPPLE



No-Bake Coconut Cream Pie with Strawberries and Pineapple image

When I was researching pie recipes for my upcoming cookbook, I asked my social media followers if they had any regional specialties I may not have heard of. I received five requests for a pie with a coconut custard, pineapple topping, toasted macadamia nuts and fresh strawberries. I'd never had the combination before, but it's a match made in summery pie heaven -- and made even better with a hefty dollop of whipped cream atop each slice.

Provided by Erin Jeanne McDowell

Categories     dessert

Time 1h30m

Yield one 9-inch pie

Number Of Ingredients 23

45 vanilla wafer cookies
1 cup toasted macadamia nuts
2 tablespoons granulated sugar
Pinch of fine sea salt
6 tablespoons unsalted butter, melted
1 cup coconut milk
1/2 cup whole milk
1/3 cup granulated sugar
3 tablespoons cornstarch
1/2 teaspoon fine sea salt
1 large egg
1 large egg yolk
1 tablespoon unsalted butter
1/2 teaspoon pure vanilla extract
1 cup sweetened shredded coconut
20 ounces crushed pineapple in juice
1/2 cup packed light brown sugar
1 tablespoon cornstarch
1/4 teaspoon fine sea salt
1 1/2 cups toasted macadamia nuts, roughly chopped
2 cups quartered strawberries
1 tablespoon honey
Whipped cream, for serving

Steps:

  • For the crust: In the bowl of a food processor, pulse the wafer cookies, macadamia nuts, granulated sugar and salt together until the mixture forms fine crumbs. Add the melted butter and pulse until the mixture is evenly combined.
  • Press the crust into a 9-inch pie plate and transfer to the freezer until firm (at least 1 hour and up to overnight).
  • For the filling: In a medium pot, heat the coconut milk and whole milk together over medium heat. In a small bowl, whisk the granulated sugar, cornstarch, salt, egg and egg yolk to combine. When the milk mixture comes to a simmer, pour about 1/4 of it into the sugar/egg mixture, whisking constantly.
  • Return this mixture to the pot and continue to cook over medium-low heat until the mixture thickens and large bubbles pop up from the center of the pot, 3 to 5 minutes.
  • Remove the pot from the heat and stir in the butter, vanilla and shredded coconut. Pour the mixture into the frozen pie crust, cover directly with plastic wrap and refrigerate to cool completely.
  • For the toppings: In a medium pot, stir together the crushed pineapple, light brown sugar, cornstarch and salt to combine. Cook over medium heat, stirring constantly, until the mixture thickens, 3 to 4 minutes. Cool completely, then pour on top of the chilled pie. Sprinkle the macadamia nuts in an even layer on top of the pie. (The pie can be made up to this point 24 hours ahead of time.)
  • When ready to serve, toss the strawberries and honey together in a medium bowl. Arrange in an even layer on top of the pie. Serve slices with whipped cream.

GRANDMA T'S PINEAPPLE CREAM PIE



Grandma T's Pineapple Cream Pie image

My Dad's mom would make this for him every time we visited Illinois. As a child, I could hardly wait for the filling to cool enough to eat. The secret is to stir constantly for a rich, velvety smooth pudding-like melt-in-your-mouth experience. These instructions are per my grandmother, written down by my mother not too long before Grandma passed away. Grandma wouldn't give the recipe away until her last years. It's a family treasure now! Top the pie with meringue, whipped cream, or whipped topping.

Provided by MaryJaneHarrison

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 3h20m

Yield 8

Number Of Ingredients 8

1 cup sugar
3 tablespoons all-purpose flour
½ teaspoon salt
1 cup milk
1 (15 ounce) can crushed pineapple, drained
2 egg yolks
3 tablespoons butter
1 (9 inch) baked pie crust

Steps:

  • Whisk sugar, flour, and salt together in a saucepan over medium heat. Add milk and cook, whisking constantly, until mixture thickens and begins to bubble, 3 to 5 minutes. Remove from heat.
  • Stir pineapple, egg yolks, and butter into milk mixture. Return to heat and cook over medium heat until mixture begins to bubble, 3 to 5 minutes. Continue cooking, stirring constantly, until hot and thick, about 2 minutes more. Pour mixture into prepared pie crust. Refrigerate until chilled, at least 3 hours.

Nutrition Facts : Calories 324.1 calories, Carbohydrate 47.7 g, Cholesterol 65.1 mg, Fat 13.9 g, Fiber 0.9 g, Protein 3.7 g, SaturatedFat 5.5 g, Sodium 313 mg, Sugar 34.1 g

PINEAPPLE COCONUT PIE



Pineapple Coconut Pie image

This tropical pineapple coconut pie is easy, quick and deliciously rich and tasty. Recipe courtesy Chuck Hughes

Provided by Chuck Hughes

Categories     Pie

Time 3h55m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 whole fresh coconut
2 cups/ 500ml almond flour
1 cup/ 250ml butter, at room temperature
1 cup/ 250ml confectioners' sugar
2 eggs
1 cup/ 250ml all-purpose flour, plus more for the work surface
1/2 cup/ 125ml confectioners' sugar
1 lime, zest of
3/4 cup/ 180ml cold butter, cubed
2 large or 3 small egg yolks
1 cup/ 250ml granulated sugar
1 pineapple, peeled, cored and chopped
2 cardamom pods, crushed (only use the seeds)
fresh coconut, shavings, for garnish

Steps:

  • Preheat the oven to 350 degrees F (180 degrees C).
  • For the coconut filling:.
  • Pop the coconut in the oven and bake until it starts to crack, about 1 hour. Let cool and remove the outer shell. Reserve the coconut milk for another use, such as Adobo Pork Shanks with Fried Rice. Using a food processor, reduce the flesh to a fine powder.
  • Spread 2 cups coconut on a parchment-lined baking sheet. Toast in the oven until golden brown, about 10 minutes. Let cool.
  • For the lime shortbread crust:.
  • Pulse the all-purpose flour, confectioners' sugar and lime zest in a food processor to combine. Add the butter and pulse until coarse crumbs form. Add the egg yolks and process just until the dough forms a ball. Flatten the dough into a disk, wrap in plastic wrap and refrigerate for 30 minutes.
  • Roll out the dough on a floured surface and fit into an 8- to 9-inch (20 to 23 centimeter) tart pan with a removable bottom. You can use your fingertips to evenly press the dough onto the bottom and up the sides of the pan.
  • Finish the coconut filling:.
  • Beat the almond flour, butter, confectioners' sugar and toasted coconut with a mixer until creamy. Add the eggs and beat until pale and creamy, 2 to 3 minutes. Pour the coconut filling into the pie shell. Refrigerate for 1 hour. (This will help prevent the crust from shrinking while it bakes.).
  • Position an oven rack in the center of the oven and preheat to 425 degrees F (220 degrees C).
  • Bake the tart until golden brown, about 30 minutes. Let cool.
  • For the pineapple jam:.
  • Bring the sugar and 1 cup (250ml) water to a simmer in a saucepan over high heat, stirring until the sugar is dissolved. Reduce the heat to low, add the pineapple and cardamom seeds and cook for about 30 minutes, stirring occasionally.
  • Spread the pineapple jam over the cooled tart. Garnish with coconut shavings.

Nutrition Facts : Calories 351.7, Fat 25.4, SaturatedFat 20.7, Cholesterol 123.5, Sodium 41.1, Carbohydrate 30.2, Fiber 8.1, Sugar 19.1, Protein 6

PINEAPPLE COCONUT CREAM PIE IN COCONUT COOKIE CRUST



Pineapple Coconut Cream Pie in Coconut Cookie Crust image

A yummy coconut cream filling over banana slices in a coconut cookie crust and finished off with a topping of crushed pineapple mixed with Cool Whip. This will really please your family and/or guests. Baking time is for crust only.

Provided by Marie

Categories     Pie

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 1/2 cups shortbread cookies, crumbs (about 20 cookies)
1 2/3 cups coconut, divided
1/3 cup melted butter
1 large banana, sliced
1 1/2 cups cold milk
1 (4 ounce) package instant vanilla pudding
1 (8 ounce) can crushed pineapple, drained well
2 cups Cool Whip, thawed

Steps:

  • Mix together cookie crumbs, 2/3 c coconut and melted butter in medium bowl until well blended.
  • Press mixture evenly onto bottom and up sides of 9-inch pie plate.
  • Bake at 325 degrees for 10 minutes or until golden.
  • Cool and arrange banana slices on bottom of crust.
  • Pour cold milk into large bowl and add pudding mix.
  • Beat with wire whisk for 1 minute.
  • Stir remaining cup of coconut into pudding and spoon over banana slices in crust.
  • Gently stir pineapple into whipped topping.
  • Spread over pudding mixture.
  • Refrigerate 4 hours or until set.

Nutrition Facts : Calories 478.8, Fat 34.2, SaturatedFat 26.9, Cholesterol 35.6, Sodium 390.1, Carbohydrate 42.8, Fiber 4.7, Sugar 33.3, Protein 4.5

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From emerils.com


INSTANT PINEAPPLE COCONUT CREAM PIE - THERESCIPES.INFO
Pineapple Fluff Pie - I Wash You Dry great iwashyoudry.com. Empty the crushed pineapple in a large bowl and whisk in the pudding mixes and sour cream until thickened. Fold in the marshmallows and pecans. Pour the pineapple mixture into the graham cracker pie crust and chill in the fridge for at least 1 hour. Before serving top the pie with cool whip and extra pecans …
From therecipes.info


PINEAPPLE CREAM PIE RECIPE - PILLSBURY.COM
2011-11-11 Steps. 1. Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool completely on cooling rack, about 15 minutes. Reduce oven temperature to 350°F. 2. Meanwhile, in 2-quart saucepan, beat milk and cornstarch with whisk until dissolved.
From pillsbury.com


COCONUT CREAM PIE WITH PINEAPPLE - CREATE THE MOST AMAZING …
All cool recipes and cooking guide for Coconut Cream Pie With Pineapple are provided here for you to discover and enjoy ... Easy Christmas Cookie Recipes Kids Bread Recipe Easy For Children Super Easy Lunches For Kids Easy School Lunches To Pack Easy Packed Lunches For Kids Easy Lunch Recipes For Kids Easy Sandwich Recipes For Work Dessert Recipes. …
From recipeshappy.com


NO-BAKE COCONUT CREAM PIE WITH STRAWBERRIES AND PINEAPPLE – …
The ingredients in this chilled no-bake pie are a match made in summery pie heaven. Follow along as Erin Jeanne McDowell shows us how to fill a …
From foodnetwork.com


PINEAPPLE-COCONUT CREAM PIE - TASTE OF THE SOUTH
2017-08-27 Using the bottom of a measuring cup, press mixture into bottom and up sides of a 9-inch pie plate. Freeze . 10 minutes. In a medium bowl, whisk together cream of coconut and milk until smooth. Whisk in pudding mix until smooth. Stir in pineapple and sour cream; pour into prepared crust. Cover, and refrigerate overnight.
From tasteofthesouthmagazine.com


CARAMELIZED PINEAPPLE COCONUT CREAM PIE - COOKING FOR KEEPS
2016-08-18 Preheat oven to 325 degrees. Grease a round pie pan. In a medium bowl, mix graham cracker crumbs, 2 tablespoons sugar, 5 tablespoons melted butter, and a pinch of salt. Pour mixture into pan, and use fingers to press the crust into the bottom and sides of pan. Bake for 10 minutes or until crust is golden brown.
From cookingforkeeps.com


PINEAPPLE-COCONUT CREAM PIE RECIPE | MYRECIPES
To prepare crust, combine first 3 ingredients; toss with a fork until moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 8 minutes. Cool on a wire rack. To prepare filling, combine the sugar, cornstarch, and egg in …
From myrecipes.com


PINEAPPLE CREAM PIE WITH COCONUT CRUST RECIPE - COOKING CHANNEL
Directions. Preheat the oven to 350 degrees F. In a mixing bowl combine the graham cracker crumbs, coconut and melted butter. Mix well. Press into the bottom and sides on a nine inch pie pan. Bake until firm and golden brown, about 20 minutes. Remove from the oven and cool completely. Increase the oven temperature to 400 degrees.
From cookingchanneltv.com


COCONUT PINEAPPLE CREAM PIE RECIPE
2017-01-03 Get one of our Coconut pineapple cream pie recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 99% Coconut Cream Pie with Pineapple Myrecipes.com. 45 Min; 4 Yield; Bookmark. 60% Pineapple Cream Pie Pillsbury.com Enjoy this pineapple mixture filled cream pie with meringue topping – a wonderful dessert baked us... 0 …
From crecipe.com


10 BEST PINEAPPLE COCONUT CREAM DESSERT RECIPES | YUMMLY
coconut oil, coconut cream, shredded coconut, coconut oil, coconut butter and 9 more Pina Colada Ice Cream Blahnik Baker granulated sugar, coconut milk, rum, coconut cream, vanilla extract and 3 more
From yummly.com


COCONUT-PINEAPPLE CREAM PIE RECIPE
Coconut-pineapple cream pie recipe. Learn how to cook great Coconut-pineapple cream pie . Crecipe.com deliver fine selection of quality Coconut-pineapple cream pie recipes equipped with ratings, reviews and mixing tips. Get one of our Coconut-pineapple cream pie recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 98% Pumpkin Pie …
From crecipe.com


NO BAKE PINEAPPLE COCONUT CREAM PIE - THE UNLIKELY BAKER
2017-09-04 For the Coconut Crust: In a medium bowl, combine 2 cups graham cracker crumbs, 1 cup sweetened shredded coconut, ½ cup melted butter and a pinch of salt. Stir until evenly moist. Press onto the bottom and up the sides of a 9 …
From theunlikelybaker.com


PINEAPPLE AND COCONUT CREAM PIE | RECIPE
Instructions. Set up a double boiler and bring the water to boiling point. Let it simmer. Mix sugar and cornstarch in one bowl. Beat the egg yolks and pour them in the upper part of the double boiler. Stir in sugar, cornstarch, and 1/4 cup coconut, a little at a time. When combined, add the pineapple juice and stir again.
From worldfoodwine.com


COCONUT CREAM PIE WITH PINEAPPLE RECIPE - WEBETUTORIAL
Coconut cream pie with pineapple is the best recipe for foodies. It will take approx 50 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make coconut cream pie with pineapple at your home.. The ingredients or substance mixture for coconut cream pie with pineapple recipe that are useful to cook such type of recipes are:
From webetutorial.com


COCONUT CREAM PINEAPPLE PIE - COOKIE MADNESS
2014-02-19 Instructions. Mix together crumbs, sugar and butter. Press into a 9 inch deep dish pie plate and bake for 6 minutes at 375 degrees F. Let cool completely. Meanwhile, beat the cup of cream until stiff peaks form, then set it aside. In a …
From cookiemadness.net


COCONUT CREAM PIE RECIPE - A SPICY PERSPECTIVE
2019-05-17 Using an electric mixer, whip the heavy cream with 1 teaspoon vanilla and 3 tablespoons sugar. Transfer to another bowl, cover and refrigerate. Then beat the cream cheese until light and fluffy. Slowly, beat in the pudding mixture. Add a little at a time and scrape the bowl regularly, to ensure there are no clumps.
From aspicyperspective.com


OLD FASHIONED COCONUT CREAM PIE RECIPE - PINEAPPLE PAPER CO.
2018-03-26 Preheat oven to 400 degrees. Toast coconut flakes until golden brown, about 5-8 minutes, stirring once. Set aside. Place crust in pie plate and pierce with a fork all over the bottom and sides of the pie crust. Bake 8-10 minutes or until golden brown. Set aside to cool.
From pineapplepaperco.com


ISLAND PECAN PIE WITH COCONUT AND PINEAPPLE | FAVORITE FAMILY …
2018-11-16 Instructions. Beat the sugar, corn meal, flour, eggs and salt together. Gently stir in the pecans, pineapple and coconut (don’t beat it). Stir in the melted butter and mix well. Pour mixture into an unbaked pie shell. Bake at 300 degrees for approximately 50 to 60 minutes. Remove pie from oven.
From favfamilyrecipes.com


PINEAPPLE COCONUT CREAM PIE RECIPE - CREATE THE MOST AMAZING …
In a large bowl, combine sugar and flour. Add the corn syrup, coconut, pineapple, eggs and vanilla; mix well. Pour into crust. Drizzle with butter. Bake until a knife inserted in the center comes out clean, 50-55 minutes. Cover pie loosely with foil during the last 30 minutes if needed to prevent overbrowning.
From recipeshappy.com


COCONUT DREAM DESSERT : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


15 PERFECT PINEAPPLE AND COCONUT RECIPES - TASTE OF HOME
2020-07-01 Pina Colada Molded Salad. My gelatin ring gets a tropical twist from coconut, pineapple and macadamia nuts. It's a wonderful anytime treat. Now that I'm retired from teaching, I have more time for kitchen experiments. —Carol …
From tasteofhome.com


COCONUT PINEAPPLE PIE RECIPE
Coconut pineapple pie recipe. Learn how to cook great Coconut pineapple pie . Crecipe.com deliver fine selection of quality Coconut pineapple pie recipes equipped with ratings, reviews and mixing tips. Get one of our Coconut pineapple pie recipe and prepare delicious and healthy treat for your family or friends. Good appetite!
From crecipe.com


TROPICAL PINEAPPLE COCONUT CREAM PIE | RECIPE - BARTH BAKERY
2020-02-28 Beat in the egg yolks and sugar until combined. Cook the mixture over medium-low heat, stirring constantly, until the mixture boils. Allow the mixture to boil for 1 minute, stirring constantly. Remove the pan from the heat. Stir in the pineapple, coconut, butter, and vanilla until the butter is melted. Pour the filling into the cooled pie crust.
From barthbakery.com


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