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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


  • 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


  • 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.