Instant Pineapple Coconut Cream Pie Recipes

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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.

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

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

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 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.

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.

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

COOL PINEAPPLE PIE



Cool Pineapple Pie image

My sister made this pie for this 4th of July and it was delicious... and sooo easy. She said it actually called for cream cheese, but thought that would be too "heavy" so she subsituted Cool Whip...

Provided by Dee Taylor

Categories     Pie

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 (5 1/8 ounce) box instant vanilla pudding
1 (20 ounce) can crushed pineapple with juice
1 (8 ounce) container Cool Whip
1 9-inch graham cracker crust
toasted coconut (optional)
maraschino cherry (optional)

Steps:

  • In large bowl combine pineapple and juice with instant vanilla pudding, whisk together until mixed good.
  • Add Cool Whip and whisk together, pour into graham cracker pie shell and refrigerate.
  • You can garnish with toasted coconut and a cherry-- or just serve as is, either way it's a great summer dessert, light cool and refreshing.

Nutrition Facts : Calories 464.4, Fat 19.7, SaturatedFat 10.4, Sodium 584.6, Carbohydrate 71.9, Fiber 1.4, Sugar 60, Protein 2.5

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