You can have your pool and your barbeque and your flip flops; to me one of the best parts of summer is coconut. Few things say “kick back and take a break” quite like fruity, tropical, sweet yet mild coconut. It plays well with flavors both sweet and savory, be it shrimp or soup, or chocolate or key lime. I loved coconut before it was superfruit. 
It’s so good year-round, but really, in the summer, what could be better with coconut than bright, tangy pineapple? The two are yin and yang. If you’ve never seen my “Better For You Pina Coladas” recipe, you MUST. I will wager it will be one of the best you’ve ever had– but today I have MORE pineapple and coconut for you, in the form of this pie. 
If you’re ever intimidated by making pies, I have no judgment. It scares me a little too. Pie crust can be so tricky to roll and form, especially in the summer when you have to work quickly to keep the pastry cold. This particular pie recipe eliminates that problem altogether. You can take your sweet time molding the crust in place, and you have unlimited do-overs if it’s not quite right. There’s no rolling, chilling is optional, and you won’t be covered in flour when all is said and done. The minimal work you put in will be well worth it. You’ll end up with a fruity and not-too-sweet dessert with a crisp, macaroony, toasted top coconut edge. The bottom half forms a juicy, almost pudding-like texture as the coconut soaks in some of the pineapple juices.
On top of being easy, this recipe happens to be gluten free, vegan, and can easily be paleo friendly with a couple simple ingredient tweaks.

Pineapple Pie with Coconut Crust

Crust:

14 oz bag sweetened coconut flakes
3 Tbsp coconut oil
¼ tsp kosher salt

Filling:

20 oz can pineapple tidbits or crushed pineapple, packed in juice
⅔ cup sugar
3 Tbsp cornstarch
3 tsp lime juice
½ tsp kosher salt

Preheat oven to 350. Place all crust ingredients in a food processor, and pulse to break down coconut into smaller pieces. When coconut is well chopped, transfer mixture to a 9″ pie pan.
Use the flat bottom of a drinking glass to press coconut into a crust, twisting the glass to minimize sticking. When you are happy with the shape and thickness of the crust, chilling is recommended but optional. 


In a medium mixing bowl, combine all filling ingredients well. Pour pineapple filling into prepared coconut crust, using a spatula to spread out pineapple pieces evenly.

Bake for 35 minutes, or until filling no longer jiggles. A few pockets of juice will likely remain and resorb into the pie as it cools.
Cool pie completely; serve room temperature or chilled.
Highly recommended with coconut whipped cream or ice cream.

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