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8 servings, one slice each
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Use your electric mixer to quickly make the pineapple filling. Just stir the coconut in by hand before pouring into crust.
Since this filling will curdle if the pie is overbaked, be sure to remove pie from the oven when center is almost set and a wooden toothpick inserted in center comes out clean. The filling will firm up as it cools.
Cut off both ends and all of the peel from the pineapple. Cut pineapple lengthwise into quarters, then cut out the core from each piece. Cut each pineapple piece crosswise into thin wedges.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
My mom's favorite type of pie is a custard pie, and she LOVED this pie! I did use canned pineapple rings, just quartered them. This was simple to make and simply delicious.
Estoy a punto de hacerla, pero yo amo la combinacion de la pina con el coco y estoy segura que cuando la pruebe me va a encantar.