COCONUT PINEAPPLE PIE
"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
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
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
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.
PINEAPPLE COCONUT PIE
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
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 PIE
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
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.
PINEAPPLE COCONUT PIE
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
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
Categories Fruit Nut Dessert Bake Coconut Pineapple Macadamia Nut Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F. Flatten crust on lightly floured surface; press seams together if necessary. Fit into 9-inch-diameter glass pie dish; crimp edges.
- Arrange pineapple in crust. Combine sugar, flour and salt in medium bowl. Add eggs and butter and blend well. Pour batter evenly over pineapple. Sprinkle coconut and nuts over and press lightly into batter. Bake until light brown and center is firm to touch, about 1 hour 15 minutes. Transfer to rack and cool completely.
PINEAPPLE PIE I
Rich and tasty!
Provided by Glenda
Categories Desserts Pies Custard and Cream Pie Recipes Pineapple Pie
Yield 10
Number Of Ingredients 7
Steps:
- In a small bowl, mix sugar and flour. Stir in coconut.
- In a larger bowl, beat eggs lightly. Mix in pineapple, and then coconut mixture. Add melted butter, and mix well. Pour filling into deep dish pie crust.
- Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes.
Nutrition Facts : Calories 265.8 calories, Carbohydrate 35.6 g, Cholesterol 49.4 mg, Fat 13.1 g, Fiber 0.9 g, Protein 2.4 g, SaturatedFat 6.6 g, Sodium 180.5 mg, Sugar 25.7 g
COCONUT & PINEAPPLE PIE RECIPE - (4.5/5)
Provided by carvalhohm2
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees. Beat the eggs. Add the sugar, melted butter, flour and cornmeal. Mix well. Fold in the crushed pineapple, thawed coconut and vanilla extract. Pour into two 9-inch, unbaked, pie shells. Bake 45 minutes, or until firm. Sprinkle with toasted, sweetened coconut.
IMPOSSIBLY EASY COCONUT PIE
This impossibly easy coconut pie is legendary among the Bisquick™ community. With over 700 positive reviews, it's a one-bowl dessert that many Betty Crocker fans have been making for years. Creamy and custard-like this crustless pie can be prepped in just 10 minutes, so the next time you're craving coconut, you know what recipe to turn to. All you have to do is stir the flaked coconut, sugar, Bisquick™, butter, milk and eggs until well mixed and pour right into your pie plate. Easy, right?
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Grease 9-inch pie plate with shortening or cooking spray.
- In medium bowl, stir all ingredients until blended. Pour into pie plate.
- Bake 50 to 55 minutes or until golden brown and knife inserted in the center comes out clean. Cover and refrigerate any remaining pie.
Nutrition Facts : Calories 270, Carbohydrate 31 g, Cholesterol 110 mg, Fat 2 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 270 mg
COCONUT CAKE WITH PINEAPPLE FILLING
A from-scratch coconut cake with a fruity pineapple filling.
Provided by Sandi R.
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h30m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
- Cream butter and sugar together in a large bowl. Beat in eggs, one at a time; stir in vanilla extract.
- Combine flour and baking powder in a separate bowl; add to the creamed mixture and mix well. Mix in the coconut milk until batter is smooth. Scrape into the prepared pan and smooth the top flat.
- Bake in the preheated oven until the top springs back when lightly touched, 30 to 40 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a cooling rack. Let cool, about 30 minutes.
- Meanwhile, combine crushed pineapple, juice, and cornstarch in a saucepan. Whisk until cornstarch is smooth. Heat over medium heat, stirring constantly, until filling has thickened and just barely starts to boil. Remove and set aside to cool.
- Cream confectioners' sugar and shortening together in a large bowl until light and fluffy. Beat in vanilla extract. Gradually add coconut milk, beating until smooth; you may need to use more or less milk depending on the desired thickness of the icing.
- Cut the cooled cake in half to form two 4 1/2x9-inch pieces. Spread pineapple filling on top of one half. Place the other half, top-side down, on top of the filling. Frost the sides and top with icing, then sprinkle coconut all over icing, pressing gently so it sticks.
Nutrition Facts : Calories 669 calories, Carbohydrate 92.2 g, Cholesterol 61.6 mg, Fat 32.9 g, Fiber 2 g, Protein 4.1 g, SaturatedFat 16.5 g, Sodium 135.9 mg, Sugar 73 g
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