Pineapple Pie Recipe – Pineapple Coconut Chess Pie – so easy and has tons of great flavor! This is a great dessert for parties and potlucks! Crushed pineapple, coconut, butter, cornmeal, flour, vanilla, sugar and eggs. Can serve warm or cold with whipped cream or vanilla ice cream. There are never any leftovers!!! SO good!
Whisk together pineapple, coconut, butter, cornmeal, flour, vanilla, sugar, and eggs.
Pour into pie crust.
Bake 50 to 60 minutes, until set.
Notes:
Do not drain the canned pineapple. You are going to use the fruit and liquid in the can.
I use a frozen pastry pie crust.
There is no need to thaw the pie crust before using.
Can substitute a homemade pie dough or a graham cracker crust if you prefer.
If the pie crust starts to get too brown, cover the pie with aluminum foil.
Sometimes I sprinkle a little brown sugar on top of the pie before baking. It gives the pie a nice crunch.
Can pineapple pie be frozen? Yes! Bake and cool the pie completely. Cover the pie with plastic wrap and aluminum foil. Place the pie in a gallon freezer bag and freeze.
When ready to serve, thaw in the refrigerator and enjoy.