This recipe for pineapple coconut pie is a “dessert” entry in the So Delicious Dairy Free 3-Course Recipe Contest, submitted by reader Naylet LaRochelle. For the filling, she uses Coconut Milk Beverage from So Delicious.
Special Diet Notes: Pineapple Coconut Pie
By ingredients, this recipe is dairy-free / non-dairy, egg-free, peanut-free, and soy-free. Just be sure to use a dairy-free, soy-free margarine (Earth Balance offers a couple).
For gluten-free and dairy-free pineapple coconut pie, use gluten-free graham crackers – I recommend Kinnikinnick.
- 1-1/2 cups finely ground graham crackers
- 3 tablespoons sugar
- 5 tablespoons dairy-free margarine, melted
- ⅓ cup coconut flakes
- ½ cup chopped lightly salted macadamia nuts
- 1 ripe pineapple, peeled, cored, chopped
- 3 tablespoons non-dairy margarine, melted
- ½ cup light brown sugar
- 1 envelope unflavored gelatin
- 1 cup coconut milk beverage, divided
- ¼ cup sugar
- ¾ teaspoon rum extract
- Coconut flakes, toasted
- Macadamia nuts, lightly salted, toasted
- So Delicious Passionate Mango Dairy-Free Frozen Dessert, if desired*
- In a large bowl, add ground graham crumbs, sugar, non-dairy margarine, and coconut flakes.
- Mix with a fork until well combined.
- Press graham cracker mixture onto bottom and up the sides of a 9-inch pie plate.
- Sprinkle macadamia nuts onto bottom of crust.
- Bake at 350ºF for 8-12 minutes, or until edges begin to brown lightly.
- Let cool to room temperature before adding filling.
- Preheat oven to 425ºF.
- Arrange pineapple on a large, rimmed baking sheet.
- Stir together the non-dairy margarine and light brown sugar. Brush over pineapple slices.
- Bake, turning once, 25-35 minutes, or until pineapple slices begin to brown slightly and caramelize.
- Remove from oven. Let cool while preparing filling.
- In a small bowl, sprinkle gelatin over ½ cup coconut milk. Let sit for 5 minutes. Microwave for 15-20 seconds, or until gelatin is dissolved. Stir to mix well. Set aside.
- In a large bowl, add remaining ½ cup coconut milk, sugar, rum extract, and coconut-milk gelatin mixture.
- Dice pineapples. Add roasted pineapple to coconut filling; stir until well combined.
- Pour filling into crust lined pie plate.
- Refrigerate 5-6 hours or until completely set.
- When ready to serve, top pie with coconut flakes and macadamia nuts.