Creamy Pineapple Pie

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!


  • 1 can (20 oz) crushed pineapple in 100% juice
  • 1 can (13.5 oz) coconut cream
  • 1/2 tsp pure vanilla extract
  • 1/4 tsp salt
  • 2 tbsp pure maple syrup OR pinch uncut stevia
  • optional 3 tbsp virgin coconut oil
  • optional pie crust (gluten-free or graham cracker crust works great)
  • Instructions

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

To make the pie, blend all ingredients except the optional crust until very smooth. Pour into a prepared pie crust in an 8 inch or 8.5 inch pan OR into the bottom of an 8.5-inch spring-form pan. Freeze 4 hours or until firm but not yet hard, or freeze longer and thaw at least 2 hours before slicing and serving.