This Pineapple Coconut Cream Pie is a 1st place winning recipe from the State Fair of Texas. It’s an all-time favorite from our archives, from a 2016 pie contest. Bake like a blue ribbon winner with this recipe. You will wow your friends, family, and your taste buds.
If you have never made a pineapple coconut cream pie this is a terrific recipe to start with because it’s got a great crust recipe and straightforward instructions for the two layers.
We did a test run and absolutely loved its flavors and its texture. The crust ingredients come together nicely and nothing beats a homemade pie crust. This version uses butter flavored shortening. If you prefer a butter/lard crust, try this one here.
Tip: use a pre-made refrigerated pie crust if making your own sounds too intimidating. It’s okay if you need a time-saving shortcut.
The filling in this pineapple coconut cream pie is sweet, rich, fruity, thick, and lush. The meringue whips up in a easy breezy wonderful way. It is velvety and that’s a good thing. The toasted top gives it a picture-perfect finishing touch.
Sue Rainey: Queen of the Crust
This award-winning recipe comes from Sue Rainey, a long time baking contest participant at the State Fair of Texas. Sue’s friends call her the “queen of the crust.” Baking is an art and her talents are plentiful.
Her top tips for perfect, flaky crusts: handle the dough as little as possible and use the least amount of flour you can when rolling it out. Sue also favors the intensity of vanilla from Mexico. She goes through giant bottles of it during her busiest baking times of the year: the State Fair of Texas and the year-end holidays.
Sue originally titled her creation “Paradise in Texas Coconut Pineapple Pie.” One taste and you’ll be in paradise yourself.
Pineapple Coconut Cream Pie
1 1/3 cups all-purpose flour
1/2 teaspoon salt
1/2 cup butter flavored shortening
6 to 7 tablespoons ice cold water
1 (20 ounce) can crushed pineapple
1/2 cup sugar
3 tablespoons cornstarch
1/2 teaspoon salt
1 1/2 cups milk
3 egg yolks (keep the whites for the meringue)
1 tablespoon butter
1 teaspoon vanilla
1 1/8 cup coconut, divided
3 egg whites
1/3 cup sugar
Crust: Preheat oven to 425 degrees F. Mix flour and salt. Blend in shortening with a pastry blender until crumbly. Add water a tablespoon at a time and stir with a fork until mixture will form in a ball. Roll out crust on a lightly floured board. Put in 9-inch pie plate (1 1/2 inches deep) and crimp edges any way you like. Prick holes in bottom and sides of the crust with a fork. Bake at 425 degrees until golden brown, about 15 minutes. Remove from oven. Reduce oven temperature to 350 degrees F.
Filling: Drain the crushed pineapple, reserving 1/2 cup of the juice. Remove any extra juice by using a cheesecloth or paper towel and a strainer; then set aside. Combine the 1/2 cup pineapple juice, sugar, cornstarch, salt, and milk in top of double boiler over medium high heat. Cook the pineapple juice mixture over simmering water, stirring often, until slightly thickened. Add about 3 tablespoons of the hot pineapple juice mixture to the egg yolks (to temper them), then return yolk mixture to the double boiler. Cook about 3 more minutes, stirring often. Remove from heat. Add butter and vanilla, then stir in drained crushed pineapple and 1 cup coconut. Pour onto the already baked crust.
Meringue: Beat egg whites until they are frothy, then gradually add sugar and beat until stiff peaks form. Spread over the filling and seal at edge. Sprinkle with remaining coconut. Bake at 350 degrees 10-15 minutes or until meringue is browned. Cool and slice. Serves 8.
Tip: Handle the pie crust as little as possible for a tender flaky crust.
-Recipe by Sue Rainey, 2016 State Fair of Texas