PINEAPPLE COCONUT CREAM PIE
Pineapple coconut cream pie is one of our favorites at my house.
My family loves pineapple and this pineapple coconut cream pie is great anytime. I added nuts just because we like nuts in everything but the pie is just as good without them.
Pineapple coconut cream pie is wonderful for any holiday or occasion!
1 (9 inch) pie shell, cooked
1/2 cup white sugar
2 tablespoons cornstarch
1 (20 ounce) can crushed pineapple, undrained
1/2 cup sour cream
1 tablespoon lemon juice
3 egg yolks (keep the egg whites for the meringue)
1 teaspoon vanilla
1 1/3 cups coconut
1/2 cup walnut pieces (Optional)
Cook pie crust according to package directions. (I used a Pillsbury frozen crust for this recipe) and set aside. Mix sugar, cornstarch, pineapple with juice, sour cream, lemon juice, vanilla, coconut and egg yolks together and cook on top of the stove until bubbles and thickens stirring constantly. This will burn easy so keep stirring. Turn heat down or remove from heat if starts to stick. I let mine cook about 5 minutes. Remove from heat and stir in walnut pieces. Pour into pie shell. Makes one pie.
Meringue for Pie
3 egg whites
1/4 cup sugar
1 teaspoon vanilla
Beat whites and add sugar and vanilla. Continue beating until stiff peaks are formed. Spread meringue over pie. Bake in 350 degree oven about 12 minutes until brown or can just stick under the broiler until brown.
Cool. Keep pie refrigerated. Enjoy!
Pineapple Coconut Cream Pie
Ingredients
- 1 9 inch pie shell, cooked
- 1/2 cup white sugar
- 2 tablespoons cornstarch
- 1 20 ounce can crushed pineapple, undrained
- 1/2 cup sour cream
- 1 tablespoon lemon juice
- 3 egg yolks keep the egg whites for the meringue
- 1 teaspoon vanilla
- 1 1/3 cups coconut
- 1/2 cup walnut pieces Optional
Meringue Ingredients for Pie
- 3 egg whites
- 1/4 cup sugar
- 1 teaspoon vanilla
Instructions
- Cook pie crust according to package directions. (I used a Pillsbury frozen crust for this recipe) and set aside. Mix sugar, cornstarch, pineapple with juice, sour cream, lemon juice, vanilla, coconut and egg yolks together and cook on top of the stove until bubbles and thickens stirring constantly. This will burn easy so keep stirring.
- Turn heat down or remove from heat if starts to stick. I let mine cook about 5 minutes. Remove from heat and stir in walnut pieces. Pour into pie shell. Makes one pie.
Meringue Instructions for Pie
- Beat whites and add sugar and vanilla. Continue beating until stiff peaks are formed. Spread meringue over pie.
- Bake in 350 degree oven about 12 minutes until brown or can just stick under the broiler until brown. Cool. Keep pie refrigerated.
Don’t forget to check out my recipe for Buttermilk Pie.
Are you reading our digital magazine, Front Porch Life? It’s full of great recipes, country living, fantastic people, southern charm, cooking tips and so much more. We send it directly to your email so you can start reading, cooking and relaxing immediately!
Follow us on Instagram!
© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.
This looks good but my husband doesn’t eat dairy, so I can’t use sour cream or evaporated milk, might try it without either
Hey Judy, I have a very similar recipe for Pineapple sour cream Pie. Mine does not have the coconut. I bet this is good with the added coconut. Thank you, will definitely try this one too.
I’m going to make this, pineapple & coconut are 2 of my favorite flavors. But I’ll have to use 4 egg whites for the meringue. My husband likes a meringue that’s higher than what your picture shows. I just cook the leftover yolk for the cat, she loves it.
can this be made with fresh pineapple
?
I have never tried it with fresh pineapple.
I am so happy someone on my Facebook page had one of your recipes on my wall. I looked your web page up and I’m in heaven. I love southern cooking and now can add some new recipes to my collection. Thank you for sharing.
Welcome Marlene! Happy to have you here.
My meringue never turns out well. It pulls from the edge of the pie and leaves a liquid residue. Is there a secret? I did it just like your recipe said. ??
Maybe, this will help you Diane. http://whatscookingamerica.net/Eggs/perfectmeringue.htm
can you make this and leave the coconut out? I like coconut flavor but hate flaked coconut of any kind….thanks, Karen varnam46@yahoo.com
I think you could but have never tried it.
Have you tried putting your coconut in a blender to make it very fine?
No pie lasts a day at our house. I think I will try this one today since I already have most of the ingredients.
Judy is there something I can substitute for the sour cream since I do not like?
I have not made it with anything but the sour cream. You might try evaporated milk but I can’t promise you it will work.
This looks so yummy, but I was wondering if it can be made the same way without the pineapple??? I would like it but I don’t think the rest of the family would!
You might check out this one without the pineapple. I have not tried the other one without pineapple. https://thesouthernladycooks.com/2012/02/02/easy-coconut-custard-pie/
Thank You So Much!!!!
Thank you for beautiful receipt , they are great .
This looks awesome. I’ll have to make this one for dessert this evening.
Oh, wow! My son’s favorite pie is Pineapple Cream Pie, but this looks amazing!
I know my friend will love this pie , I know I will , I would not have though of these two together !! what a marriage ~~
________________________________
Look at that meringue!
I seen this on fb yesterday….had to make it today…..it was very easy and looks beautiful…… cant wait for dessert!!
Trying this for supper tonight. Love that it’s lower in sugar than a lot of pies
Good pie love pineapple and coconut Thank you for sharing
That pie looks so delicious. I’ve never had that combination.
I was wondering if you have ever posted your recipe for fruit tea? I am interested in making it this year.
Balisha
Hi Balisha, I don’t have a fruit tea recipe. Must have been someone else. Sorry!
Yumm!