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


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

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

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