Pineapple Coconut Pie

Name: Pineapple Coconut Pie
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8 servings
Ingredients: 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

Total Time Prep: 15 min. + chilling Bake: 50 min. + cooling

Yield 8 servings

Test Kitchen Approved

Jet off to the South Pacific with a slice of this coconut pineapple pie! It’s amazingly easy to whip up.

Ingredients

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

Directions

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

1 piece: 498 calories, 19g fat (11g saturated fat), 100mg cholesterol, 262mg sodium, 82g carbohydrate (54g sugars, 1g fiber), 4g protein.

"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.'"

Recipe Creator