Creamy Pineapple Pie
This vegan coconut pineapple pie features a sweet and creamy coconut milk and pineapple filling nestled in a 'buttery' premade pie crust, offering a quick, simple, and delightful dessert. It's naturally dairy-free and egg-free, with options to make it gluten-free or sugar-free, making it versatile for various dietary needs and occasions. Perfect for entertaining or a casual sweet treat, enjoy it warm or chilled, perhaps with nice cream or whipped coconut cream.
Instructions
- 1
Preheat oven to 425 degrees F.
- 2
Remove skin from pineapple (1 fresh) and cut into chunks. Process the pineapple (1 fresh) in a food processor until broken down to a crushed consistency.
- 3
In a large saucepan over medium heat, combine the processed pineapple (1 fresh), sugar (0.75 cup), and juice (1 lemon).
- 4
Dissolve cornstarch (0.25 cup) in coconut milk (1 can) and add to the pineapple mixture. Bring to a boil, then reduce heat and simmer on low for 15-20 minutes. Separately, mix starch (2 tbsp) with water (0.33 cup) until lump-free. Stir this additional starch (2 tbsp) mixture into the saucepan to thicken the filling. The filling should reach an oatmeal-thick consistency.
- 5
Allow the pineapple mixture to cool for 20-30 minutes before pouring into the crust (1 pie).
- 6
Cover with the second crust (1 pie) and cut a few slits across the top for steam to release. Alternatively, for an open pie, omit the second crust (1 pie).
- 7
Bake for 35-40 minutes. If the top browns too quickly, tent loosely with foil. Let it cool completely before serving.
Nutrition Facts
Per portion
Macronutrients
Micronutrients
Reviews
Be the first to review this recipe!
Rate this recipe:
No reviews yet. Be the first to share your experience!
