Creamy Pineapple Pie

Veronica's Healthy Living
I got this pie from Chocolate Covered Katie This only thing I want to change about this recipe is to use whole, fresh pineapple instead of canned. But, until I have a chance to experiment with this, I will share the recipe as is.   Delicious!
Prep Time 10 minutes
Chilling Time 4 hours


  • 1 20 oz can crushed pineapple in 100% juice
  • 1 13.5 oz can coconut cream
  • ½ tsp pure vanilla extract
  • ¼ tsp salt
  • 2 tbsp pure maple syrup OR pinch uncut stevia
  • 3 tbsp virgin coconut oil optional
  • pie crust optional (gluten-free or graham cracker crust works great)


  • Blend all ingredients except crust until smooth and creamy. 
  • Pour into a prepared pie crust or into the bottom of an 8.5 inch spring form pan. 
  • Freeze 4 hours or until firm, but not yet hard. 
  • Thaw at least 30 minutes before slicing and serving, if you like yours slightly frozen, like ice cream.  Otherwise, thaw completely for 1-2 hours