Pineapple Coconut Pie Recipe

A delicious pie was an almost-everyday thing for country living a few decades ago. If not that frequent, it was at least a weekend thing. Nowadays, pies are much harder to come by, and I suspect many young’uns think it only comes in a few cream flavors, apple, cherry, blueberry, pumpkin, or pecan.

There was a time when pies were routinely created in dozens of varieties, if not hundreds. In the dead of winter, fresh fruit was not always available like it is today. Take a tip from housewives of the 1950s and 1960s, who had to make a pie with no fruit on hand and in a jiffy when company was coming on short notice. The result is a pie you will surely never have unless it is homemade. It’s simple and brightly-flavored.

Pineapple Coconut Pie


• Unbaked 9 or 10 inch piecrust
• 1/2 stick butter, softened (do not use margarine)
• 1-3/4 cups sugar
• 1 tablespoon cornmeal
• 4 eggs
• 1 can (8-1/4 ounce) crushed pineapple, drained
• 1-1/2 cups flaked sweetened coconut


1. If using frozen piecrust, fully thaw. Preheat oven to 450 F.

2. In a large bowl, mix softened butter, sugar and cornmeal. Add eggs, one at a time, mixing well after each egg. Add pineapple and coconut; stir to mix thoroughly.

3. Spoon mixture into piecrust. Place a ribbon of aluminum foil loosely on edge of piecrust. Bake at 450 F for 10 minutes, then reduce heat to 325 F and bake 30 minutes. Then place aluminum foil over top of pie and continue baking an additional 15 minutes.

4. Let cool for at least 15 minutes and remove all foil.

This pie is firmer and best served at room temperature or cool, but is still delicious when warm.

  • Published on Feb 27, 2017
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