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completed Vegan Coconut Pineapple Pie in pie tray with a slice missing against a white background
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5 from 44 votes

Creamy Pineapple Pie

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!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Diet: Vegan
Servings: 8 servings
Calories: 379kcal
Author: David Sterkel

Equipment

Ingredients

  • 1 large fresh pineapple
  • ¾ cup of sugar
  • 1 lemon, juiced
  • ¼ cup + 2 Tablespoons of potato or corn starch, divided
  • 1 (13.66-ounce) can of lower fat coconut milk
  • ⅓ cup of water
  • 2 (9-inch) premade pie crust

Instructions

  • 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.
    process shot post blending pineapple in blender
  • In a large saucepan over medium heat, add the pineapple, sugar, and lemon juice.
    pie filling in plack pan with white bowl of ingredients on the side
  • 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.
    process shot of mixing pie filling in black pan
  • Allow the mixture to sit for 20 to 30 minutes before adding to the premade crust.
    process shot of adding pineapple filling to pie mold against a white background
  • Add the mixture to the pie crust and cover with the second crust. Cut a few slits across the top for steam to release.
    process shot of Vegan Coconut Pineapple Pie before being put in the oven against a white background
  • Cook for 35 to 40 minutes. Allow to cool completely before serving.

Notes

  • 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.

Nutrition

Calories: 379kcal | Carbohydrates: 60g | Protein: 3g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 216mg | Potassium: 169mg | Fiber: 3g | Sugar: 30g | Vitamin A: 66IU | Vitamin C: 56mg | Calcium: 24mg | Iron: 1mg
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