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Coconut Pineapple Pie

"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.'"
  • Total Time
    Prep: 10 min. Bake: 50 min. + chilling
  • Makes
    6-8 servings


  • 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 eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 unbaked pastry shell (9 inches)
  • 1/4 cup butter, melted


  • In a large bowl, combine sugar and flour. Add the corn syrup, coconut, pineapple, eggs and vanilla; mix well. Pour into pastry shell. Drizzle with butter.
  • Bake at 350° for 50-55 minutes or until a knife inserted in the center comes out clean. (Cover loosely with foil if the top browns too quickly.) Cool on a wire rack. Chill before cutting. Store in the refrigerator.
Nutrition Facts
1 slice: 498 calories, 19g fat (11g saturated fat), 100mg cholesterol, 262mg sodium, 82g carbohydrate (54g sugars, 1g fiber), 4g protein.

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