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!
– 1 large fresh pineapple– ¾ C of sugar– 1 lemon, juiced– ¼ C + 2 Tbsp of potato or corn starch, divided– 1 (13.66-oz) can of lower fat coconut milk– ⅓ C of water– 2 (9-in) premade pie crust
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.
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.