State Fair Pie Competition 2011
Lebanon, Indiana

Pineapple-Coconut Glaze Pie

Add a tropical twist to your dessert table with this pineapple and coconut pie that's made using Pillsbury® pie crust - a delightful treat.

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  • prep time 40 min
  • total time 2 hr 30 min
  • ingredients 13
  • servings 8
 

Ingredients

Crust

1
box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling

1
can (20 oz) crushed pineapple in juice, undrained (reserve 1 tablespoon juice for glaze)
1/2
cup granulated sugar
1/4
cup packed brown sugar
2 1/2
tablespoons quick-cooking tapioca
1/2
teaspoon ground nutmeg
1/4
teaspoon ground cinnamon
1/4
cup chopped pecans, toasted
1/4
cup flaked coconut, toasted

Glaze

1/2
cup powdered sugar
1/4
teaspoon vanilla
1
tablespoon reserved pineapple juice

Garnish

1/4
cup flaked coconut, toasted

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Place second pie crust on piece of waxed paper. Using knife, mark lines on crust 3/4 inch apart for guides for cutting strips. Cut into strips along lines; set aside.
  • 2 In 2-quart saucepan, heat pineapple, granulated sugar, brown sugar, tapioca, nutmeg and cinnamon to boiling over medium heat, stirring constantly; cool slightly. Cover bottom of crust in pie plate with pecans and coconut. Pour pineapple mixture in crust.
  • 3 To make lattice-top crust, place half of the strips across filling in pie plate. Weave a cross-strip through center by first folding back every other strip going the other way. Continue weaving until lattice is complete, folding back alternate strips before adding each cross-strip. Trim, seal and flute edges. Bake 40 to 45 minutes or until golden brown. Cool 1 hour.
  • 4 To make glaze, in small bowl, mix powdered sugar, vanilla and reserved pineapple juice. Drizzle over pie. Sprinkle with coconut.
  • 1 Heat oven to 375°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Place second pie crust on piece of waxed paper. Using knife, mark lines on crust 3/4 inch apart for guides for cutting strips. Cut into strips along lines; set aside.
  • 2 In 2-quart saucepan, heat pineapple, granulated sugar, brown sugar, tapioca, nutmeg and cinnamon to boiling over medium heat, stirring constantly; cool slightly. Cover bottom of crust in pie plate with pecans and coconut. Pour pineapple mixture in crust.
  • 3 To make lattice-top crust, place half of the strips across filling in pie plate. Weave a cross-strip through center by first folding back every other strip going the other way. Continue weaving until lattice is complete, folding back alternate strips before adding each cross-strip. Trim, seal and flute edges. Bake 40 to 45 minutes or until golden brown. Cool 1 hour.
  • 4 To make glaze, in small bowl, mix powdered sugar, vanilla and reserved pineapple juice. Drizzle over pie. Sprinkle with coconut.

EXPERT TIPS

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Expert Tips

Pecans can be toasted 8 to 10 minutes on ungreased small cookie sheet while oven preheats. Then coconut can be toasted 5 to 7 minutes on same cookie sheet after removing pecans.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
430
(
Calories from Fat
150),
% Daily Value
Total Fat
16g
16%
(Saturated Fat
7g,
7%
Trans Fat
0g
0%
),
Cholesterol
5mg
5%;
Sodium
280mg
280%;
Total Carbohydrate
68g
68%
(Dietary Fiber
1g
1%
  Sugars
39g
39%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
6%;
Calcium
2%;
Iron
2%;
Exchanges:
1/2 Starch; 0 Fruit; 4 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.