Creamy Pineapple Coconut Pie Recipes

COCONUT PINEAPPLE PIE

Steps:

• Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes., In a large bowl, combine sugar and flour. Add the corn syrup, coconut, pineapple, eggs and vanilla; mix well. Pour into crust. Drizzle with butter. , Bake until a knife inserted in the center comes out clean, 50-55 minutes. Cover pie loosely with foil during the last 30 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack. Chill before cutting. Store in the refrigerator.

PINEAPPLE COCONUT PIE

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until thickened. Stir in coconut and pineapple. Pour into pastry shell. Chill for at least 2 hours. Garnish with whipped topping if desired.

PINEAPPLE PIE WITH COCONUT CREAM

Steps:

• In a small saucepan, combine pineapple and 2 tablespoons sugar. Bring to a boil; cook until liquid is almost evaporated, stirring occasionally, 6-8 minutes. Cool completely., Preheat oven to 350°. Place cookies in a food processor; pulse until fine crumbs form. Add butter; pulse just until blended. Press onto bottom and up sides of a 9-in. deep-dish pie plate., In a large bowl, beat cream cheese and remaining sugar until smooth. Beat in yogurt, almonds and vanilla. Add eggs; beat on low speed just until blended. Fold in pineapple mixture. Pour into crust. Bake until center is almost set, 35-40 minutes. Cool on a wire rack 1 hour. Refrigerate pie and can of coconut milk at least 4 hours or until cold., Place a mixer bowl and whisk attachment in freezer until cold, about 15 minutes. Turn chilled can of coconut milk upside down; open can. Pour off and discard liquid portion. Transfer solid portion remaining in can to chilled bowl. Add confectioners' sugar and vanilla; beat until stiff peaks form. Serve with pie.

INSTANT PINEAPPLE COCONUT CREAM PIE

Steps:

• 1. Remove plastic from pie crust;set aside.
• 2. Using the pudding mix dry. Mix all ingredients given , except the pie crust in a medium bowl;pineapple juice too; and blend thoroughly.
• 3. Pour mixture into pie crust...If desired top with 1 cup of thawed whipped topping and sprinkle top with toasted coconut. Chill for 1 hour. Enjoy!

COCUNUT-BANANA CREAM PIE WITH PINEAPPLE

Steps:

• 1. Layer banana slices on crust. Spoon pineapple onto the banana layer.
• 2. Combine 3/4 cup sugar, cornstarch, and 1/4 teaspoon salt in a saucepan, and stir in milk. Bring to a boil; cook for 1 minute, stirring with a whisk.
• 3. Gradually add about 1/3 cup hot custard to beaten eggs; stir constantly with a whisk. Return egg mixture to pan. Cook for 2 minutes or until thick, stirring constantly.
• 4. Remove mixture from heat; stir in cream of coconut and extracts.
• 5. Spoon mixture into the prepared crust. Cover surface of filling with plastic wrap; chill until set (about 2 hours).
• 6. Remove plastic wrap, and spread whipped topping evenly over filling. Sprinkle with coconut.

CREAMY PINEAPPLE PIE

Steps:

• Combine milk, pineapple and lemon juice; fold in whipped topping. Pour into prepared crust. Refrigerate until serving. If desired, serve with toasted macadamia nuts and additional crushed pineapple.

CREAMY PINEAPPLE COCONUT PIE

Steps:

• In a saucepan, combine sugar and cornstarch. Add pineapple juice; bring to a boil, stirring occasionally. Boil for 2 minutes. , In a small bowl, beat egg yolk; stir in 1/4 cup of hot mixture. Return all to pan; cook and stir for 1 minute. Remove from the heat; stir in pineapple. , Pour into crust. Chill for 2 hours or until firm. Store in the refrigerator. Sprinkle with coconut just before serving.

PINEAPPLE COCONUT CREAM PIE IN COCONUT COOKIE CRUST

Steps:

• Mix together cookie crumbs, 2/3 c coconut and melted butter in medium bowl until well blended.
• Press mixture evenly onto bottom and up sides of 9-inch pie plate.
• Bake at 325 degrees for 10 minutes or until golden.
• Cool and arrange banana slices on bottom of crust.
• Pour cold milk into large bowl and add pudding mix.
• Beat with wire whisk for 1 minute.
• Stir remaining cup of coconut into pudding and spoon over banana slices in crust.
• Gently stir pineapple into whipped topping.
• Spread over pudding mixture.
• Refrigerate 4 hours or until set.