Caramelized Pineapple-Coconut Pie Recipe

Name: Caramelized Pineapple-Coconut Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 refrigerated ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.); 1 Tbsp. butter; 2 Tbsp. dark brown sugar; 2 cups pineapple wedges (about 1/2 of a large pineapple); 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened; 1/3 cup granulated sugar; 2 eggs; 1/2 tsp. coconut extract; 1/2 cup BAKER'S ANGEL FLAKE Coconut; 1/2 cup thawed COOL WHIP Whipped Topping

Servings: persons

1
Preheat oven to 400 degrees F. Prepare and bake pie crust in 9-inch pie plate as directed on package for unfilled one-crust pie.
2
Meanwhile, melt butter in medium skillet on medium-high heat.
3
Stir in brown sugar until well blended.
4
Add pineapple; stir to evenly coat.
5
Cook 5 min.
6
or until pineapple is caramelized and liquid is absorbed.
7
Remove from heat; set aside.
8
Beat cream cheese and granulated sugar in medium bowl until well blended.
9
Add eggs and extract; beat until well blended.
10
Stir in coconut.
11
Pour cream cheese mixture into crust.
12
Top with caramelized pineapple.
13
Reduce oven temperature to 350 degrees F.
14
Bake 25 min.
15
or until wooden toothpick inserted in center comes out clean.
16
Cool 10 min.
17
Serve warm or completely cooled topped with the whipped topping.
18
Store any leftover pie in refrigerator.

421

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 refrigerated ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.), 1 Tbsp. butter, 2 Tbsp. dark brown sugar, 2 cups pineapple wedges (about 1/2 of a large pineapple), and more.

Yes, Caramelized Pineapple-Coconut Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Caramelized Pineapple-Coconut Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions