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Pina Colada Pie



If you can't join your friends who are vacationing in Hawaii, how about enjoying the flavours of Hawaii at home? This creamy pineapple coconut macadamia pie is a tropical delight.
  • pastry for a 9-inch pie (homemade or store-bought)
  • 3 cups fresh pineapple, cut into 1/2" pieces
  • 3/4 cup sweetened shredded coconut, divided
  • 1/2 cup coarsely chopped macadamia nuts
  • 3 eggs
  • 3/4 cup sugar
  • 1 cup whole milk (or light cream) 
  • 1 tablespoon butter, melted 
  • 1/3 cup flour
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  1. Line a 9" pie plate with pastry.  Trim and crimp edges.
  2. Place pineapple pieces evenly over pastry-lined pie plate.
  3. Sprinkle with 1/2 cup of coconut.
  4. Put remaining ingredients in a blender; blend until smooth and creamy. 
  5. Pour the mixture carefully over the pineapple and coconut in pie plate. 
  6. Sprinkle macadamia nuts and 1/4 cup coconut on top.
  7. Bake in a 350°F degree oven for 50-55 minutes or until firm in centre and golden.
  8. Cool.  Refrigerate.
  9. Serve with whipped cream.
Serves 8



3 comments:

  1. I'm wondering if I could use canned pineapple chunks instead of fresh. Ann

    ReplyDelete
    Replies
    1. I'm sure you could use canned pineapple, though you would lose the texture and flavour of the fresh.

      Delete
  2. I vow...it was the best pie I have ever eaten. I will bring you some more Macadamian nuts.....

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