PINEAPPLE COCONUT CREAM PIE

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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
 
Print Recipe
5 from 1 vote

Pineapple Coconut Cream Pie

Easy and delicious!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Dessert
Cuisine: American, southern
Keyword: Pineapple Coconut Cream Pie
Servings: 6 servings
Author: The Southern Lady Cooks

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.

 
 
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Don’t forget to check out my recipe for Buttermilk Pie.
 
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Southern Cooking

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Tips, tricks & recipes to cook Southern food just like Grandma used to!