Description
This pineapple pie features a vibrant, creamy pineapple filling with a fluffy, toasted coconut topping. It’s an easy, special dessert perfect for busy weeknights.
Ingredients
- 2 (15 oz) cans crushed pineapple, well-drained
- 1 (14 oz) can sweetened condensed milk
- 2 large eggs
- 1 tsp vanilla extract
- 1 (9-inch) deep-dish pre-made pie crust
- 1 cup (90g) sweetened coconut flakes
Instructions
- Prepare Your Crust: If using a frozen pie crust, thaw it. Blind bake the crust for 5-7 minutes at 375F (190C) until lightly toasted.
- Make the Filling: In a large mixing bowl, combine the well-drained crushed pineapple, sweetened condensed milk, eggs, and vanilla extract. Whisk thoroughly until smooth and evenly colored.
- Pour & Bake: Carefully pour the filling into your prepared 9-inch pie crust and spread evenly.
- Bake to Golden Perfection: Bake in a preheated oven at 350F (175C) for 40-50 minutes. The filling will appear set and slightly puffed, with crust edges light golden brown.
- Add the Coconut Snow: In the last 10 minutes of baking, sprinkle the sweetened coconut flakes evenly over the pie. Continue baking until the coconut is golden and toasted.
- Cool Completely: Transfer the baked pie to a wire rack and let it cool completely for at least 2-3 hours for the filling to fully set.
Notes
Always drain crushed pineapple thoroughly to prevent a runny filling. Avoid over-baking to keep the filling creamy. Cool the pie completely on a wire rack for firm, beautiful slices. Store leftovers covered in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx 120g)
- Calories: 400 calories
- Sugar: 45 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 12 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 60 mg