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Pineapple Pie with Graham Cracker Crust
Serves 12
20 mins prep
60 mins cook
80 mins total
This Pineapple Pie with Graham Cracker Crust is so fresh and flavorful, it tastes like a vacation–like a Piña colada with a graham cracker crust!
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Graham Cracker Crust
Pineapple Pie Filling
Graham Cracker Crust
Preheat the oven to 350°F.
Add graham crackers, brown sugar, salt, and coconut oil to a blender and blend on high until your mixture turns into fine dust.
⅓ cups graham cracker crumbs⅕ cup brown sugar, tightly packed⅕ teaspoon salt⅕ cup coconut oilTransfer to a 9-inch pie dish, and use clean hands to press down on the mixture, working up the inner sides of the pie dish.
Bake crust for 10 minutes, remove from the oven and set on a cooling rack while you make your pineapple pie filling.
Pineapple Pie Filling
Bring your oven down to 300 degrees Fahrenheit and quickly rinse out your blender.
Add cream of coconut, fresh pineapple, and lemon juice to your blender and blend on high until pineapple is pureed and the mixture is smooth.
2 ½ ounces cream of coconut⅕ cup fresh pineapple, chopped⅓ tablespoons lemon juiceAdd the eggs to your blender and pulse a couple of times until the eggs are integrated.
½ large eggsPour your pineapple pie filling into your prepared crust and bake for 50 minutes. After 50 minutes, turn your oven off, but leave the pie inside until it no longer wobbles when you move the oven rack with your oven mitt–about 30 minutes.
Allow to cool and enjoy cold or at room temperature.
⅕ tablespoon coconut flakes for decoration