Grab the last bits of summer with a pineapple cream pie

By Jim Bailey

We have all heard of the classic coconut cream pie; but what’s to stop you from adding some extra sweetness?

With the addition of pineapple you get a tasty twist on this old classic!

One 9-inch prebaked pie crust
1/2 fresh pineapple
2 cups coconut milk
1/2 cup shredded coconut
1/4 cup sugar
2 yolks
4 tablespoons cornstarch
1/2 teaspoon almond extract, optional

Start by cutting off the crown of the pineapple. Cut pineapple in half vertically. Cut in half again.

Place cut side down and slice each quarter in half. With a non-serrated knife, cut the “rind” off each piece, removing any eyes that are left. Place in blender or food processor with remainder of ingredients except coconut.

Quickly pulse only a couple times to reduce pineapple to bits that resemble canned, crushed pineapple.

Transfer to medium saucepan, adding coconut, and place over medium heat. Stir a couple times until starting to scald, then almost constantly stir, or whisk, until it beginning to boil. Continue cooking and stirring for 1 additional minute, or until as thick as possible. Remove from heat and stir in the extract now if using.

Pour into baked pie shell. Let sit on counter for 30 minutes to form a crust over the top before covering with film wrap to cool completely in refrigerator.

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Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at

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