Creamy Pineapple Pie

  • Yield : 1 pie
  • Servings : 8
  • Prep Time : 10m
  • Cook Time : 60m
  • Ready In : 1:30 h

I was asked to make a spring dessert for a Sunday brunch a few weeks ago. I wanted something that was sweet and tart. My local grocery store had pineapple on sale for $1.99, so I bought it! I used part of my grandmothers recipe for lemon pie, vegan-ized it and added fresh pine apple. Here is what I came up with.


  • 2 9” premade pie crust (or make your own)
  • 1 large fresh pineapple
  • ¾ cup sugar
  • ¼ cup + 2 tbs potato/corn starch
  • ½ cup water
  • 1 lemon, juiced
  • 1 can lower fat coconut milk


Step 1

Preheat oven to 425 degrees F

Step 2

Clean the pineapple and cut into chunks. Add the pineapple to your food processor and wiz until broken-down

Step 3

In a large sauce pot over medium heat, add the pineapple, sugar, and lemon juice.

Step 4

Dissolve the ¼ cup of the 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.

Step 5

Allow the mixture to sit for 20-30 minutes before adding to crust.

Step 6

Add to the pie crust and cover with second crust. Cut a few slits across the top for steam to release.

Step 7

Cook for 35-40 minutes. Allow to cool completely before serving.



Plant based foodie, running, cooking, trash TV- all things that describe me! I enjoy cooking quick and easy meals that are healthy and inexpensive. Happy reading!

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