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Pineapple-Coconut Glaze Pie

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Pineapple-Coconut Glaze Pie
  • Prep 40 min
  • Total 2 hr 30 min
  • Ingredients 13
  • Servings 8
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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 Nov 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.

Tips from the Pillsbury Kitchens

  • tip 1
    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.
  • tip 2
    To save time making lattice-top crust, do not weave strips. Simply place second half of strips across first strips.

Nutrition Information

430 Calories, 16g Total Fat, 2g Protein, 68g Total Carbohydrate, 39g Sugars

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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