• 2 Ratings

Pineapple pie filling pairs perfectly with a buttery pastry tart shell and salty macadamia nuts. Just before serving, top this tropical pie idea with coconut whipped cream.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Sprinkle coconut evenly over bottom of unbaked pastry shell; set aside. For filling, in a large bowl, combine eggs, corn syrup, the 2/3 cup sugar, the butter, vanilla, and salt. Stir in the pineapple and nuts. Carefully pour filling over coconut in pastry shell.

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  • Bake in a 350 degree F oven for 60 to 65 minutes or until a knife inserted near the center comes out clean. If necessary to prevent overbrowning, cover pie with foil for the last 20 minutes of baking. Cool completely on a wire rack. Refrigerate within 2 hours. Cover pie for longer storage in the refrigerator.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • To serve, in a chilled medium bowl, combine whipping cream and cream of coconut or the 1 tablespoon sugar. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form. Spoon some of the whipped cream mixture onto each serving of pie. Makes 8 servings.

Dietary exchanges:

4-1/2 other carbohydrate, 7 fat.

*Test Kitchen Tip:

For the 9-inch pastry shell, prepare your favorite single-crust pastry, use 1 unbaked refrigerated piecrust (1/2 of a 15-ounce package), or use one 9-inch frozen deep-dish pastry shell. (If you use a frozen pastry shell, a deep-dish one is essential to hold all of the filling.)

Nutrition Facts

574 calories; 34 g total fat; 13 g saturated fat; 117 mg cholesterol; 316 mg sodium. 67 g carbohydrates; 2 g fiber; 6 g protein;

Reviews

2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0