Dang Good Pie (Pineapple Coconut Pie)

1 9-inch pie servings Prep: 15 m Cook: 1 h Total: 1 h 15 m Beginner
5.0/5 (1)
Dang Good Pie (Pineapple Coconut Pie)
The name speaks for itself. This sweet pineapple coconut pie has a custard-like filling that bakes up golden and delicious. Baker’s hint - before pouring the batter into the pie shell, baste shell with beaten egg white. It will help prevent a soggy crust.

Ingredients

1 9-inch pie servings
  • 3/4 stick butter
  • 3 eggs
  • 3 tbsp flour
  • 1 1/2 cup sugar
  • 1 cup pineapple, crushed and drained
  • 1 cup coconut
  • 1 pie shell (9 inch), unbaked

Step-by-Step Instructions

  1. Preheat oven to 350 degrees.
  2. Melt butter and mix with the remaining ingredients, except for the pie shell.
  3. Pour mixture into the unbaked pie shell.
  4. Bake for 1 hour or until set and golden brown on top.

Common Problems and Solutions

Q: Why is my pie crust soggy?

A: Make sure to drain the crushed pineapple thoroughly before adding it to the mixture. The baker's hint in the description is key - brush the unbaked pie shell with beaten egg white before pouring in the filling to create a moisture barrier.

Q: How do I know when the pie is done?

A: The filling should be set (no longer jiggly in the center when you gently shake the pan) and the top should be golden brown. A knife inserted near the center should come out mostly clean.

Tips and Techniques

Use sweetened or unsweetened shredded coconut depending on your preference. Sweetened will make the pie sweeter overall. Also, be sure to really drain that crushed pineapple well - press it in a strainer to remove excess liquid.

Ingredient Substitutions

  • crushed pineapple: fresh pineapple, finely chopped
  • shredded coconut: sweetened coconut flakes

Equipment Needed

  • 9-inch pie pan
  • mixing bowl
  • whisk or electric mixer