Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie dish or baking dish and set aside.
Mix the Wet Ingredients:
In a large bowl, whisk together the melted butter, sugar, eggs, and vanilla extract until smooth and well combined.
Add Dry Ingredients:
Stir in the flour and salt, then whisk in the milk until you have a smooth, pourable batter.
Fold in Pineapple and Coconut:
Gently stir in the drained crushed pineapple and shredded coconut until evenly distributed.
Bake the Pie:
Pour the batter into the prepared pie dish. Bake for 40–45 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Cool and Serve:
Let the pie cool for at least 15–20 minutes before slicing. Serve it warm, at room temperature, or chilled.
Variations:
Use coconut milk in place of whole milk for even more coconut flavor.
Add a teaspoon of rum extract or a splash of dark rum for a grown-up twist.
Stir in a handful of chopped macadamia nuts for added texture and crunch.
Tips:
Drain the pineapple thoroughly to avoid a soggy texture.
To toast coconut, spread a tablespoon on a baking sheet and bake at 325°F for 5–7 minutes until golden.
This pie can be made a day ahead and stored chilled; the flavors deepen beautifully overnight.
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This crustless pineapple coconut pie is the perfect answer when you want a comforting dessert with a taste of the tropics and minimal fuss.
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