Hawaiian Pineapple Pie

Preparation info

  • Difficulty


Appears in

Farm Journal's Complete Pie Cookbook

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

  • About

Combine pineapple and coconut in a pie for exotic, tropical flavors


  • 1 pkg. refrigerator coconut cookie dough
  • 1 (3 oz.) pkg. vanilla pudding and pie filling mix
  • tsp. salt
  • ½ c. water
  • 1 (20 oz.) can crushed pineapple, drained
  • 1 tblsp. butter or margarine
  • ½ c. heavy cream, whipped
  • c. flaked or shredded coconut


  • Slice cookie dough in ¼" slices. Arrange slices in 9" pie pan, first lining bottom of pan, then sides. (Let side slices rest on bottom ones to make higher sides.) Bake in moderate oven (375°F.) until lightly browned, 9 to 12 minutes.
  • Meanwhile combine pudding mix and salt in saucepan. Blend in water. Add pineapple and cook over medium heat, stirring constantly, until mixture comes to a full boil. Stir in butter.
  • Pour hot filling into pie shell. Cool. Spread whipped cream over top. Sprinkle with coconut.