Luscious, delectable , eggless ,buttery flaky pie filled with sweet Pineapple, Spices, and nutty Coconut makes this pie definitely worth a try this season

Now I had seen quite many recipes on the net which uses coconut and pineapple combo with eggs or just eggless Pineapple pies however I wanted to combine the two without using eggs. To be honest, I got this idea ever since I made Pineapple Coconut burfi. I loved the combination and wondered how it would taste if I was to use this combo in a pie instead of traditional apple pie and surprisingly it did turn out good for my son really loved it

If you are wondering why pineapple is cooked here unlike Mango or Apple pie, then the answer is once pineapple is cooked, it really becomes gooey, flavorful and absorbs more sugar, spices and coconut flavor than mixing pineapple pieces directly with coconut, sugar and spices. Pineapple will soften completely and once it’s baked with coconut, it becomes absolutely delectable in taste

GO creative with the pie top design. You can refer to PInterest, Google images for ideas, the design makes the pie look more attractive. You can also check my baked mango pie recipe.I had used egg while making crust for mango pie so if you are OK with egg based pie crust then do check the mango pie recipe

Note:

*You can use tinned or fresh pineapple for this recipe. If using tinned one, then drain sugar syrp before using it

  • Only white sugar can be used if you do not have brown sugar. Mix of white and brown sugar brings in perfect moistness. You can always adjust the sweetness as per sweetness of pineapple.

**Do not add too much coconut flakes as Coconut tends to absorb the moisture, if you add additional flakes then add little coconut milk or pineapple juice/syrup to balance the moistness. Toasting the coconut before adding brings out the real nutty flavor

**Desiccated coconut is comparatively drier than flakes so it’s preferred to use coconut flakes. In case you do not have it then add little coconut milk/pineapple juice/syrup along with toasted desiccated Coconut. Coconut will generally tend to dry out while baking

**Pie dough can be frozen up to 2 months. Do not knead the pie dough

Do watch the video for better clarity in preparation and share your experience once you prepare the dish

Preparation time:35 mins Baking time: 45 mins Cooking time: 8 mins Total time: 88 mins

Servings:8

Ingredients

1 cup= 240 ml

For Pie dough

  • 2 cups All purpose flour/Maida
  • 2 teaspoon Sugar
  • 1/2 teaspoon Salt
  • 180 g unsalted butter, Cold and cubed
  • 4-5 tbsp cold Water

For Filling

  • 11/4 cup Chopped Pineapple pieces
  • 1/4 cup Toasted Coconut flakes
  • 3-4 tbsp granulated sugar
  • 2 tbsp brown sugar
  • 1.5 tbsp Cornflour
  • 1/4 teaspoon Cinnamon
  • 1/8 teaspoon Nutmeg
  • 1-2 tbsp toasted Nuts (Almonds/Walnuts) -optional

Topping

  • 2 tbsp granulated sugar
  • 3 tbsp Milk/Olive Oil/Egg wash

Steps to prepare

  • In a bowl, add flour, sugar and salt. Mix well
  • Add cold cubed butter and using fork/pastry cutter, cut the fat until pea sized. Alternatively you can rub the butter between the thumb and fingers. The mixture should resemble coarse sand
  • Add 1 tbsp cold water at a time and gently mix until it comes together to form a dough. Do not add all the water at once
  • Divide dough into 2 portions, one big and other small. Cover with cling wrap and refrigerate for 2 hours
  • Grease 7″ pie dish. Take the bigger portion of dough out and roll it out on floured surface
  • Gently transfer the rolled dough on to pie dish and press the pie on to base and sides. If there are cracks, just bind them with fingers
  • Trim off the excess dough and chill the crust for 30 mins
  • Preheat oven to 190 deg cel
  • Prick the base with fork all over and cover the top with foil.
  • Add some weight/rice/ beans and spread it evenly on foil. Bake for 10-11 mins
  • Now take off the foil with weights and bake for 5-6 mins until base is golden brown
  • Allow the crust to cool. While the crust is cooling , prepare the filling
  • In a non stick pan, add pineapple, brown and white sugar with spices and corn flour
  • Over low medium heat, mix well, sugar will release water on cooking so stir and cook until mixture starts to thicken
  • Switch off the heat. Add toasted nuts if desired
  • Add toasted coconut flakes and mix well
  • Cool the filling to room temperature
  • Add the filling and spread it evenly over the crust
  • Take the smaller portion of the dough and roll it over the floured surface.
  • Go creative with the pie top , if you want to keep it simple, you can, but remember to make some slits or holes to allow the steam to pass through while baking
  • Do generous milk/olive oil/egg wash on top. Sprinkle sugar on top
  • Bake for 25-30 minutes in preheated oven at 180 deg cel
  • Allow the pie to cool for 1-2 hours. Slice and serve the delicious pie
  • Consume within 2 days. Tastes best when served warm
Baked Pineapple Coconut Pie – Eggless
Posted by:Rekha Unni

Humble quirky soul embarking on beautiful journey of love called Life. Cooking is one of my favorite hobbies and I love experimenting with different types of foods. it's the love of cooking for my family which has made this hobby as one of my passions

2 replies on “Baked Pineapple Coconut Pie – Eggless

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