2tablespoonslemon juice2 tbsp usually = juice of 1/2 lemon
3largeeggs
1tablespooncoconut flakes for decorationoptional
Instructions
Graham Cracker Crust
Preheat the oven to 350°F.
Add graham crackers, brown sugar, salt, and coconut oil to a blender and blend on high until your mixture turns into fine dust.
2 cups graham cracker crumbs, ½ cup brown sugar, tightly packed, ¼ teaspoon salt, ½ cup coconut oil
Transfer to a 9-inch pie dish, and use clean hands to press down on the mixture, working up the inner sides of the pie dish.
Bake crust for 10 minutes, remove from the oven and set on a cooling rack while you make your pineapple pie filling.
Pineapple Pie Filling
Bring your oven down to 300 degrees Fahrenheit and quickly rinse out your blender.
Add cream of coconut, fresh pineapple, and lemon juice to your blender and blend on high until pineapple is pureed and the mixture is smooth.
15 ounces cream of coconut, 1 cup fresh pineapple, chopped, 2 tablespoons lemon juice
Add the eggs to your blender and pulse a couple of times until the eggs are integrated.
3 large eggs
Pour your pineapple pie filling into your prepared crust and bake for 50 minutes. After 50 minutes, turn your oven off, but leave the pie inside until it no longer wobbles when you move the oven rack with your oven mitt–about 30 minutes.
Allow to cool and enjoy cold or at room temperature.
1 tablespoon coconut flakes for decoration
Notes
You can buy pre-crushed graham crackers, or even buy a pre-made graham cracker crust for a shortcut.
Love a good pie? You gotta check out this list of my best pie recipes!