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Pineapple-Coconut Glaze Pie

Pineapple-Coconut Glaze Pie
  • Prep 40 min
  • Total 2 hr 30 min
  • Ingredients 13
  • Servings 8
Add a tropical twist to your dessert table with this pineapple and coconut pie that's made using Pillsbury™ pie crust - a delightful treat.
Updated November 11, 2011

Ingredients

Crust

  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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

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.

  • 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.
  • To save time making lattice-top crust, do not weave strips. Simply place second half of strips across first strips.

Nutrition Facts

Serving Size: 1 Serving
Calories
430
Calories from Fat
150
Total Fat
16g
25%
Saturated Fat
7g
35%
Trans Fat
0g
Cholesterol
5mg
2%
Sodium
280mg
12%
Potassium
130mg
4%
Total Carbohydrate
68g
23%
Dietary Fiber
1g
5%
Sugars
39g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
6%
6%
Calcium
2%
2%
Iron
2%
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 Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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