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Pineapple Coconut Cream Pie


  • For the crust:

  • 1 1/2 cup crushed Barbara’s Vanilla Snackimals

  • 2 tbsp. unsalted butter, melted

  • 1 large egg white, lightly beaten

  • Cooking spray
  • For the filling:

  • 1/2 cup organic sugar

  • 1/4 cup cornstarch
1 large egg, lightly beaten
1/2 cup 1% low-fat organic milk (substitute soy or rice milk if you wish)

  • 1 (15 1/4 oz.) can crushed pineapple in juice, drained

  • 1/4 cup flaked sweetened coconut

  • 1/2 tsp. grated peeled fresh ginger

  • 1 1/2 cups frozen reduced-calorie whipped topping, thawed

  • 1 tbsp. flaked sweetened coconut, toasted


8 servings

Preheat oven to 35O°.

First prepare the crust:

Combine first 3 ingredients, toss with fork until moist. Press into bottom and up sides of 9″ pie plate coated with cooking spray. Bake for 8 minutes. Cool on wire rack.

To prepare filling:

Combine sugar, cornstarch, egg in medium bowl. Stir well with whisk. Heat milk over medium high heat in medium, heavy saucepan to 180°F or until tiny bubbles form around edge (do not boil). Gradually add hot milk to sugar mixture, stirring constantly with whisk. Return milk mixture to pan. Cook over medium heat until thick and bubbly (about 3 minutes), stirring constantly. Reduce heat to low, cook 2 minutes, stirring constantly. Remove from heat, stir in pineapple, 1/4 cup coconut and ginger. Place pan in large ice-filled bowl for 15 minutes or until egg mixture is chilled; stir occasionally. Remove pan from ice. Fold in whipped topping, and spoon mixture into prepared crust. Sprinkle top with toasted coconut. Cover with plastic wrap. Chill 2 hours.

Pineapple Coconut Cream Pie, 3.8 out of 5 based on 19 ratings

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Rating: 3.8/5 (19 votes cast)

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