If you’re looking for a pie that transports you straight to a tropical beach with every bite, this is it. Bursting with sweet crushed pineapple and flecked with chewy coconut, this pie is like a slice of sunshine. It’s rich, creamy, and incredibly easy to prepare. With its simple ingredients and vibrant flavor, this dessert is sure to become a favorite go-to for family gatherings, potlucks, or whenever you need a quick burst of tropical goodness.
This pie captures all the sweet, creamy essence of a piña colada in dessert form. Best of all? You don’t need a mixer or fancy baking skills—just a bowl, a spoon, and a love for tropical flavors.
Ingredients for Tropical Pineapple Coconut Cream Pie
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3 large eggs
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1 1/2 cups sugar (300 g)
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1 cup shredded coconut (90 g)
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3 tablespoons all-purpose flour (24 g)
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1 cup crushed pineapple, undrained (240 ml) – about one 8 oz (225 g) can
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3/4 stick butter (6 tablespoons / 85 g), melted
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1 prepared pie crust (9-inch / 23 cm)
How to Make Tropical Pineapple Coconut Cream Pie
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Preheat your oven to 350°F (175°C). Bake the prepared pie crust for 10 minutes to give it a head start and prevent sogginess.
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In a small bowl, lightly beat the eggs.
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In a medium bowl, combine the sugar, shredded coconut, flour, and crushed pineapple (do not drain). Stir in the melted butter and beaten eggs until fully mixed.
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Pour the mixture into the pre-baked pie shell, smoothing the top.
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Bake at 350°F (175°C) for approximately 45 minutes, or until the center is set and the top is lightly golden.
This easy pineapple coconut pie is a tropical treasure. With its silky texture and bursts of fruity flavor in every bite, it’s bound to steal the spotlight at any dessert table. Whether you serve it chilled or at room temperature, with whipped cream or a drizzle of caramel, one thing is certain—it’ll disappear quickly.
Next time you’re dreaming of sandy beaches and ocean breezes, whip up this pie instead. It’s sunshine on a plate—no plane ticket required.
