Coconut Pineapple Creamy Pie Recipes

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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.

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.

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

Chuck Hughes' tropical pineapple coconut pie is easy, quick and deliciously rich and tasty.

Provided by Chuck Hughes

Categories     dessert

Time 3h55m

Yield 6 to 8 servings

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
Zest of 1 lime
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.

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 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

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.

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

COCONUT CREAM PIE I



Coconut Cream Pie I image

Being a nurse, I have little time to put into fancy recipes. This coconut cream pie is so easy and quick. It is so good, it is sinful. Use any pie crust you like.

Provided by Dmarcks

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 1h15m

Yield 8

Number Of Ingredients 5

1 (9 inch) pie shell, baked
1 (5 ounce) package instant vanilla pudding mix
1 ½ cups milk
1 ½ cups flaked coconut
1 (8 ounce) container frozen whipped topping, thawed

Steps:

  • In a large bowl, combine the pudding mix and milk until the pudding mixture thickens. Fold 1 cup of coconut and half of the nondairy whipped topping into the pudding. Pour the combination into the prepared pie crust.
  • Spread the remainder of the nondairy whipped topping on top of the pie. Sprinkle with the remainder of the coconut. Refrigerate, and serve chilled.

Nutrition Facts : Calories 358.2 calories, Carbohydrate 42.7 g, Cholesterol 3.7 mg, Fat 19.8 g, Fiber 1.8 g, Protein 3.7 g, SaturatedFat 12.3 g, Sodium 439.4 mg, Sugar 26.8 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.

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From servedupwithlove.com


PINEAPPLE-COCONUT GLAZE PIE RECIPE - PILLSBURY.COM
2011-11-11 Place 1 pie crust in ungreased 9-inch glass pie plate. Place second pie crust on piece of waxed paper. Using knife, mark lines on crust 3/4 inch apart for guides for cutting strips. Cut into strips along lines; set aside. 2. In 2-quart saucepan, heat pineapple, granulated sugar, brown sugar, tapioca, nutmeg and cinnamon to boiling over medium ...
From pillsbury.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


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


COCONUT PINEAPPLE CREAM PIE RECIPE - ALL INFORMATION ABOUT …
To prepare filling, drain pineapple in a colander, and spoon into the prepared crust. Combine 3/4 cup sugar, cornstarch, and 1/4 teaspoon salt in a saucepan, and stir in milk. Combine 3/4 cup sugar, cornstarch, and 1/4 teaspoon salt in a saucepan, and stir in milk.
From therecipes.info


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


PINEAPPLE COCONUT CREAM CHEESE POCKET PIE - PIE IRON RECIPES
Butter. Butter the 2 slices of bread and insert into the pie iron halves. Spread a generous layer of pineapple preserves on one slice of bread and cream. cheese on the other slice. Add a thin layer of shredded coconut on one slice. Close and latch the pie iron and heat it until its golden brown.
From pieironrecipes.com


PINEAPPLE & COCONUT PIE - BAKE FROM SCRATCH
Instructions. In a medium saucepan, bring milk, coconut milk, and ⅓ cup (66.5 grams) sugar to a boil over medium heat. In a medium bowl, whisk together cornstarch, egg yolks, and remaining ⅓ cup (66.5 grams) sugar until combined. Whisking constantly, add 1 cup (240 grams) hot milk mixture to yolk mixture. Pour warm yolk mixture into ...
From bakefromscratch.com


TROPICAL COCONUT AND PINEAPPLE CREAM CHEESE PIE – THE GIFTED …
2015-07-31 Pat the crumbs into a nine-inch pie pan (24 cm), making sure to go up the sides of the pan until the crust is even. Bake crust for about 7 minutes at 350 degrees. In the bowl of a mixer, blend the cream cheese with the cream of coconut. Next, add the Cool Whip and mix for about one minute.
From thegiftedgabber.com


COCONUT CREAM LUSH RECIPE : 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


PINEAPPLE COCONUT CREAM PIE - PAM'S PANTRY
2017-07-28 Soften the cream cheese in the microwave for 1 minute on high. Add the package of Pineapple Passion and mix using a hand mixer, add the pineapple (with juice) and 1/2 cup coconut and blend well. Mix in the cool whip. Spoon into Shortbread crust, sprinkle top with remaining coconut and refrigerate til set. Simply amazing.
From pamspantry.net


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