pineapple coconut cream pie

Name: Pineapple Coconut Cream Pie
Prep time: 20 min
Cook time: 30 min
Cuisine: American
Ingredients: 6 tablespoon(s) butter, melted; 4 tablespoon(s) cornstarch, rounded; 1/4 teaspoon(s) salt; 3/4 cup(s) sugar; 2 1/2 cup(s) milk; 3 large egg yolks; 1 cup(s) pineapple,crushed with juice; 1 large cool whip; ## CRUST; 1 1/2 cup(s) pecan shortbread cookies, crushed finely; 2/3 cup(s) coconuts; 1/3 cup(s) butter, melted

(1 RATING)

115 Pinches 1 Photo

Zelda Hopkins

Webb City, MO

Updated on Sep 23, 2011

A friend gave this to me and boy it is YUMMY.Hope you enjoy!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Rate

prep time 20 Min

cook time 30 Min

method Bake

yield serves 6

Ingredients

6 tablespoons butter, melted
4 tablespoons cornstarch, rounded
1/4 teaspoon salt
3/4 cup sugar
2 1/2 cups milk
3 large egg yolks
1 cup pineapple,crushed with juice
1 large cool whip
CRUST
1 1/2 cups pecan shortbread cookies, crushed finely
2/3 cup coconuts
1/3 cup butter, melted

How To Make pineapple coconut cream pie

Step 1

Mix crumbs, coconut, and melted butter well. Then press evenly into 9 inch ,pie plate. Bake 20 minutes in a 350 degrees oven. Cool completely.

Step 2

Melt butter, cool. Mix cornstarch, sugar, and salt.Add cooled, melted butter and egg yolks. Stir until smooth. Add crushed pineapple.
Step 3

Heat milk to lukewarm. Remove from heat. Add cornstarch mixture and stir until blended. Cook until thickened. Remove from heat. Add 1 cup coconut, 1/2 tsp. vanilla, and 1/2 tsp. coconut extract. Pour into pie crust and top with cool whip. Garnish with toasted coconut.
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