This vegan coconut pineapple pie combines a sweet and creamy coconut milk and pineapple filling in a 'buttery' premade pie crust for a quick, simple, and delicious crowd-pleasing dessert! Gluten-free, sugar-free, open or closed pie, and flavor variations are included below!
As we inch closer to warmer weather, we're finding ourselves reaching for summery recipes. Just a single bite of this creamy coconut pie (also grilled pineapple) always transports us to a beach-side resort, relaxing on the sand. Luckily, you can enjoy that feeling at home with minimal effort with this fresh pineapple pie!
This fresh pineapple pie recipe only requires 6 ingredients, including premade pie crust, to save time and effort. You could also swap out the fresh pineapple for canned and play around with making an open or closed pie.
No matter what you choose, this vegan pineapple pie recipe has maximum flavor with fairly minimal effort! Plus, it's also naturally dairy-free, egg-free, and can be made gluten-free, making it perfect for entertaining and adapting to your guest's needs. You can even make it sugar-free!
The sweet and creamy coconut milk and pineapple filling is incredibly moreish and a must-try for any pineapple lover. Enhance it further into the ultimate coconut pineapple pie with the addition of shredded coconut. So enjoy it at a dinner party, cookout, picnic, or for a mid-week dessert treat for the family. Enjoy a slice warm or cold, alone, or with nice cream or whipped coconut cream!
All you need are six inexpensive pantry ingredients in this recipe for pineapple pie.
Pineapple: We use one large, ripe pineapple. You could also use frozen (and thawed) pineapple.
Can I use canned pineapple?
To use crushed pineapple (or pineapple tidbits), you may find that you need additional starch to get the pineapple pie filling to adequately thicken.
Sugar: We used regular granulated white sugar. Use an unrefined sugar if preferred or erythritol/ another sugar-free sweetener. Adjust as needed to your liking, depending on the sweetness level of your pineapple being used.
Lemon: To balance the sweetness and add brightness to the vegan pineapple pie. Use fresh lemon juice for the best flavor.
Starch: You can use either cornstarch or potato starch. This will help to thicken the pineapple pie filling. Arrowroot may also work.
Coconut milk: We use light canned coconut milk. You could use full-fat if preferred.
Premade vegan pie crust: Use any vegan 9-inch pie crust. Use gluten-free if necessary. If you want a whole pie with base and top, you'll need two premade pie crusts. If you want an open pie, then you'll only need one. You can also make your own.
Optional add-ins & Recipe Variations
Shredded coconut: For a delicious, enhanced coconut pineapple pie, add around ⅔-1 cup of unsweetened shredded coconut to the pineapple pie filling. Save some to sprinkle over the top if you want an open pie.
Salt: Just a pinch of salt will enhance the various flavors in the pineapple pie recipe.
Cinnamon: Add a cinnamon stick to the filling while it simmers (then remove it before baking the pie) OR add a pinch of cinnamon for warmth.
Vanilla: Add 1-2 teaspoons of vanilla extract.
Other fruit: You could experiment with several fruits to add to the vegan pie. For example, why not try a strawberry pineapple pie by adding a handful of chopped strawberries? You could also experiment with blueberries, rhubarb, cherry, apple, etc.
How to Make Pineapple Pie?
1) First, preheat the oven to 425F/218C.
2) Then, prepare the pineapple. Use a sharp knife to remove the peel, going back in with a small paring knife if needed to remove any leftover eyes. Then chop it down into chunks. Transfer it to a food processor and pulse until broken down to a crushed pineapple consistency.
3) Add the pineapple, sugar, and lemon juice to a large saucepan and heat it over medium heat.
4) Dissolve ¼ cup of cornstarch in the coconut milk and add that to the pan, mixing well. Then, bring it to a boil, reduce the heat, and simmer on low for 15-20 minutes. Meanwhile, combine the remaining 2 tablespoons of starch with ⅓ cup of water, mixing until lump-free. Then mix that into the filling and stir until thickened.
The filling should look like an oatmeal-thick consistency when ready.
5) Allow the pineapple pie filling to cool for 20-30 minutes. Then pour the mixture into the premade crust. Top that with the second crust and cut a few slits across the top to release the steam while it bakes.
If you want to make an open pie, omit the second pie crust topping.
6) Transfer the creamy pineapple pie to the middle shelf in the oven and bake for 35-40 minutes.
If the top of the pie is browning too quickly, use some foil to tent over the pie. If it continues to darken too quickly, drop the temperature to 350F/180C.
Allow it to cool completely before serving. You can then slice and enjoy the pie as-is or garnish it first- enjoy!
Can this pie be gluten-free?
As long as you use a gluten-free crust, the pineapple pie filling is gluten-free.
How can I use leftover pineapple pie filling?
Depending on the size of your pineapple, you might end up with a little too much filling. But have no fear; this pineapple filling also works wonderfully as a cake filling or spooned into jars with some dairy-free yogurt and fresh fruit.
Can I prepare the pineapple pie filling in advance?
You can prepare the creamy coconut pineapple filling 2-3 days in advance and store it covered in the refrigerator. You may also be able to freeze it, though we haven't tried.
Adjust the amount of sugar: Depending on how sweet your pineapple is.
To save time: Feel free to use canned crushed pineapple. You may need to adjust the amount of starch used to thicken slightly, though (and the sugar).
If the filling is too thin: Add a bit more of the starch slurry. Increase the heat (as it’s heat-activated), and stir until thickened.
If you're making a topped pie: Ensure you cut some slits in the top to allow the steam to escape.
If the pie browns too much: Cover the top/sides with foil, to avoid burn.
How to Store?
You can prepare the filling in advance (read FAQs). You could also prepare your own pie crust and bake it in advance, storing them in the freezer.
To store the vegan coconut pineapple pie leftovers, allow it to cool, and then store covered in plastic wrap OR in an airtight container for 3-4 days. We don't recommend storing it at room temperature, even without dairy or eggs.
We haven't tried freezing the pie, so let us know if you do and if it thaws well.
You can enjoy a slice of this fresh pineapple pie warm or chilled. We usually prefer the latter. Enjoy a piece alone or with:
¼cup+ 2 Tablespoons of potato or corn starch, divided
1(13.66-ounce) can of lower fat coconut milk
2(9-inch) premade pie crust
Preheat oven to 425 degrees F
Remove the skin and cut it into chunks. Add the pineapple to your food processor and process it until broken down.
In a large saucepan over medium heat, add the pineapple, sugar, and lemon juice.
Dissolve the ¼ cup of corn starch in the coconut milk. Add to the pineapple mixture. Bring to a boil and reduce heat, simmer on low for 15-20 minutes. Mix the other 2 tbs of starch in water. Use the extra starch mixture to thicken the mixture.
Allow the mixture to sit for 20 to 30 minutes before adding to the premade crust.
Add the mixture to the pie crust and cover with the second crust. Cut a few slits across the top for steam to release.
Cook for 35 to 40 minutes. Allow to cool completely before serving.
You can always adjust the amount of sugar depending on how sweet your pineapple is.If you're making a topped pie, ensure you cut some slits in the top to allow the steam to escape.
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