Pineapple Coconut Macadamia Pie is full of tropical flavor in a buttery, flaky pie crust. No time or money to go to Hawaii" Get a taste of the island life at home with this pie. It’s the perfect ending to any summer meal. Made with fresh pineapple, the flavor of this pie is hard to beat.

I love pineapple desserts including this Pineapple Sheet Cake. It’s sweet juicy flavor works wonderfully in sweet treats.

The pineapple gets soft but still retains some of its texture. You could probably use canned pineapple, but I feel like it wouldn’t be as good as fresh, especially texture-wise.

Pineapple Coconut Macadamia Pie has a creamy, sweet filling with wonderful texture and flavor contrasts. The crunch of the macadamia nuts, the slightly chewy texture from a full cup of shredded coconut, chunks of fresh pineapple, all coated in a creamy filling. It’s a winning combination for sure!
How To Make

More detailed instructions in recipe card below.

Shape the pie dough into the pie plate. (Note: You can use either a store-bought refrigerated pie crust or a homemade pie crust.) Once fitted to the pie plate, refrigerate it while you make the filling.

Make the filling. Use an electric mixer to beat together the eggs, sugar, salt, and vanilla. Then mix in flour, milk, and butter.

Assemble Pie. Brush edges of pie crust with heavy cream. Scatter pineapple pieces on top of pie crust. Pour filling over pineapple. Sprinkle coconut and m...