Pineapple-Coconut Cream Pie Recipe

Name: Pineapple-Coconut Cream Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust:; 1 1/2 cups reduced-calorie vanilla wafer crumbs (about 40 cookies); 2 tablespoons butter or stick margarine, melted; 1 large egg white, lightly beaten; Cooking spray; Filling:; 1/2 cup sugar; 1/4 cup cornstarch; 1 large egg, lightly beaten; 1 1/2 cups 1% low-fat milk; 1 (15 1/4-ounce) can crushed pineapple in juice, drained; 1/4 cup flaked sweetened coconut; 1/2 teaspoon grated peeled fresh ginger; 1 1/2 cups frozen reduced-calorie whipped topping, thawed; 1 tablespoon flaked sweetened coconut, toasted

Servings: persons

Crust:
1 1/2 cups reduced-calorie vanilla wafer crumbs (about 40 cookies)
2 tablespoons butter or stick margarine, melted
1 large egg white, lightly beaten
Cooking spray
Filling:
1/2 cup sugar
1/4 cup cornstarch
1 large egg, lightly beaten
1 1/2 cups 1% low-fat milk
1 (15 1/4-ounce) can crushed pineapple in juice, drained
1/4 cup flaked sweetened coconut
1/2 teaspoon grated peeled fresh ginger
1 1/2 cups frozen reduced-calorie whipped topping, thawed
1 tablespoon flaked sweetened coconut, toasted

1
Preheat oven to 350u00b0.
2
To prepare crust, combine first 3 ingredients; toss with a fork until moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350u00b0 for 8 minutes. Cool on a wire rack.
3
To prepare filling, combine the sugar, cornstarch, and egg in a medium bowl, stirring well with a whisk. Heat milk over medium-high heat in a medium, heavy saucepan to 180u00b0 or until tiny bubbles form around edge (do not boil). Gradually add hot milk to sugar mixture, stirring constantly with a whisk. Return milk mixture to pan. Cook over medium heat until thick and bubbly (about 3 minutes), stirring constantly. Reduce heat to low, and cook 2 minutes, stirring constantly. Remove from heat; stir in pineapple, 1/4 cup coconut, and ginger. Place pan in a large ice-filled bowl for 15 minutes or until egg mixture is chilled; stir occasionally.
4
Remove pan from ice. Fold in whipped topping, and spoon mixture into prepared crust. Sprinkle top with toasted coconut. Cover with plastic wrap. Chill 2 hours.

577

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.

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 15 ingredients. The key ingredients include: Crust:, 1 1/2 cups reduced-calorie vanilla wafer crumbs (about 40 cookies), 2 tablespoons butter or stick margarine, melted, 1 large egg white, lightly beaten, and more.

Yes, Pineapple-Coconut Cream 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!

Pineapple-Coconut Cream Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions