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Pineapple Coconut Pie Recipe

Pineapple Coconut Pie Recipe

Master this homemade tropical Pineapple Coconut Pie with our easy baking recipe! The flaky butter crust perfectly complements the sweet-tart pineapple and rich coconut filling. Learn how to balance tropical flavors while achieving the best texture for a slice of paradise that's sure to impress at any gathering.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
55 mins
Serves:
1 pie (8 slices)
An overhead shot of a golden-brown Pineapple Coconut Pie with a lattice top crust, where caramelized pineapple pieces peek through the gaps. The pie sits on a distressed turquoise cake stand against a backdrop of diffused natural light. A cross-section slice reveals layers of vibrant yellow pineapple chunks suspended in a creamy coconut custard. Scattered fresh pineapple chunks, coconut flakes, and a few mint leaves adorn the wooden surface around the pie, while a scoop of vanilla ice cream slowly melts against a freshly cut slice, creating a luscious contrast of temperatures and textures.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">250g all-purpose flour</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">½ tsp salt</li><li class="ingredients-single-item">170g cold unsalted butter, cubed</li><li class="ingredients-single-item">80-100ml ice water</li><li class="ingredients-single-item">1 tbsp apple cider vinegar</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">450g fresh pineapple, chopped into 1cm pieces (or canned pineapple chunks, drained well)</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">70g desiccated coconut</li><li class="ingredients-single-item">100g coconut cream</li><li class="ingredients-single-item">3 large eggs</li><li class="ingredients-single-item">60ml pineapple juice</li><li class="ingredients-single-item">2 tbsp cornstarch</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">For the topping:</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">1 tbsp demerara sugar</li><li class="ingredients-single-item">30g toasted coconut flakes</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry cutter or food processor</li><li class="equipment-single-item">Pie weights or dried beans</li><li class="equipment-single-item">Pastry brush</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the pie crust. In a large bowl, whisk together flour, sugar, and salt. Add the cold, cubed butter and using a pastry cutter or your fingertips, work the butter into the flour mixture until you have pea-sized pieces. The varying sizes of butter create pockets of steam during baking, resulting in a perfectly flaky crust.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Combine the ice water and apple cider vinegar in a small cup. The vinegar helps prevent gluten development, ensuring a tender crust. Gradually add this liquid to your flour mixture, stirring with a fork until the dough just begins to come together. You may not need all the liquid – stop when the dough holds together when pinched.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Divide the dough into two portions – about 60% for the bottom crust and 40% for the top. Shape each into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour, or ideally 2 hours. This resting period allows the gluten to relax and the butter to firm up, ensuring a flakier texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare your filling. If using fresh pineapple, place the chopped pieces in a colander to drain excess juice. Reserve 60ml of the juice for the filling. If using canned pineapple, drain well but reserve the same amount of juice.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 190°C (375°F). On a lightly floured surface, roll out the larger disc of dough to about 3mm thickness and a diameter of about 30cm. Carefully transfer to your pie dish, gently pressing it into the corners without stretching. Trim the edges leaving about 2cm overhang. Refrigerate while preparing the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>In a medium saucepan, combine the pineapple chunks with 50g of the sugar. Cook over medium heat for about 5 minutes, stirring occasionally until slightly softened and some juice has been released. This pre-cooking step prevents a soggy bottom crust by reducing excess moisture.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>In a large bowl, whisk together the remaining 50g sugar, cornstarch, and salt. Add the eggs and whisk until smooth. Whisk in the coconut cream, pineapple juice, and vanilla extract until well combined. Fold in the desiccated coconut and the cooked pineapple pieces. The cornstarch will thicken the filling as it bakes, creating a luscious custard texture.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour the filling into the chilled pie crust. Roll out the second disc of dough and either place it whole on top with steam vents cut in, or create a lattice pattern by cutting strips and weaving them together. The lattice allows you to see the beautiful filling and helps moisture escape during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Trim the excess dough and crimp the edges decoratively to seal. Brush the top crust with beaten egg wash for a beautiful golden shine, and sprinkle with demerara sugar for a delightful crunch and sparkle.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Place the pie on a baking sheet (to catch any potential drips) and bake for 20 minutes at 190°C (375°F). Then lower the temperature to 175°C (350°F) and continue baking for 35-40 minutes more, until the crust is deeply golden and the filling is bubbling in the center. If the edges brown too quickly, shield them with aluminum foil.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>During the last 5 minutes of baking, sprinkle the toasted coconut flakes on top of the pie for extra flavor and texture. The residual heat will set them perfectly without burning.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the pie to cool completely on a wire rack for at least 3 hours before slicing. This cooling period is crucial as it allows the filling to set properly. If cut too soon, the filling will be runny rather than beautifully set.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Serve at room temperature or slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream. The pie will keep covered at room temperature for 2 days or refrigerated for up to 5 days, though the crust will soften slightly over time.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Pineapple Coconut Pie?

Pineapple Coconut Pie combines fresh or canned pineapple, desiccated coconut, coconut cream, eggs, sugar, cornstarch, and vanilla in a homemade butter crust. The topping uses an egg wash, demerara sugar, and toasted coconut flakes for the perfect tropical finish.

How to cook Pineapple Coconut Pie at home?

Learn how to cook Pineapple Coconut Pie by making a flaky butter crust, preparing a filling with pre-cooked pineapple and coconut custard, then baking at 190°C for 20 minutes before reducing to 175°C for another 35-40 minutes. The key is allowing it to cool completely for at least 3 hours so the filling sets properly.

Can I use canned pineapple instead of fresh in a tropical pie?

Yes, canned pineapple works perfectly in a tropical pie! Just ensure it's well-drained to prevent a soggy crust. The recipe will still have wonderful flavour, though fresh pineapple offers a brighter taste and slightly firmer texture. Either option creates a delicious island-inspired dessert.

What's the secret to preventing a soggy bottom crust in fruit pies?

Pre-cooking the pineapple with sugar removes excess moisture, preventing soggy bottoms. Other tricks include refrigerating the bottom crust before filling, using cornstarch to thicken juices, and baking on a lower oven rack. The apple cider vinegar in the dough also helps create a more sturdy crust.

How can I tell when a coconut custard pie is perfectly baked?

A perfectly baked coconut custard pie should have a deeply golden crust and filling that's bubbling in the centre. The filling should jiggle slightly in the middle when gently shaken. Complete cooling (at least 3 hours) is essential for proper setting – cutting too early will result in a runny filling.

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My husband said it reminded him of our honeymoon in Hawaii.", "name": "Tropical Paradise", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Aiko Tanaka", "datePublished": "2024-04-07", "reviewBody": "This pie transported me to Hawaii instantly! The flaky crust was perfect and the filling had just the right consistency. I added a little extra toasted coconut on top for more texture and it was divine.", "name": "Island Vacation in Every Bite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Miguel Sanchez", "datePublished": "2024-04-12", "reviewBody": "Best summer dessert I've ever made! The detailed instructions made it easy to achieve the perfect texture, even though I'm not an experienced baker. 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