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Coconut Pineapple Lanai Pie

Recipe By: Naylet LaRochelle
Year Submitted: 2017
Winner Second Place


1 3/4 cup ground oatmeal cookies (hard ones)
2 tablespoons sugar
7 tablespoons butter, melted
1/2 cup chopped macadamia nuts

Roasted Pineapple Layer
4 cups chopped pineapple
1 cup light brown sugar
1 tablespoon butter, melted
2 tablespoons cornstarch

Pineapple Cream Cheese layer
1 (8 oz) cream cheese
2/3 cup sweetened condensed milk
1 egg yolk
1 egg
1/2 teaspoon vanilla extract
3/4 cup reserved roasted pineapple, with about 1/4 cup juices

Coconut cream filling:
1/2 cup sugar
1 cup half and half
1/4 cup cornstarch
Pinch salt
3 egg yolks
1 (8oz.) can cream of coconut
1 tablespoon butter
1 (8 oz.) bar of cream cheese
1 teaspoon coconut extract
1 1/2 teaspoon rum extract
3/4 cup canned, grated coconut in heavy syrup, very well drained
1/3 cup heavy whipping cream, whipped
2 teaspoons unflavored gelatin
2 tablespoons water

Sweetened whipped cream
Dried Pineapple flowers
Chopped macadamia nuts
Sweet coconut flakes


Preheat oven to 375 degrees. Lightly spray a 9.5-inch deep pie plate with nonstick cooking spray. In a large bowl, combine ground cookie crumbs, sugar, and butter until well combined. Stir in nuts. Press mixture onto bottom and up the sides of pie plate. Bake 6-8 minutes or until crust is lightly toasted. Remove from oven; let cool.

Roasted Pineapple Layer
Preheat oven to 400 F. In a large bowl, add pineapple; crush with a masher. Toss pineapple with light brown sugar, and butter. Spread onto a medium, rimmed baking sheet. Roast 12-15 minutes or until pineapple starts to brown lightly around edges and is deep golden. (Set aside 3/4 cup roasted pineapple with about 1/4 cup of its juice for cream cheese layer.) Add the remaining roasted pineapple with its juices to a saucepan. Stir in cornstarch. Cook over medium heat until mixture thickens. Let cool; Set aside the pineapple jam.

Pineapple Cream Cheese layer
In a large bowl, beat cream cheese until light and fluffy. Slowly beat in condensed milk. Beat in egg yolk, egg, vanilla extract, and reserved 3/4 cup pineapple. Spread into crust. Bake at 325 F until edges are set and center is just slightly jiggly, about 15 minutes. Remove pie from oven; let cool. Spread remaining pineapple jam over cream cheese layer.

Coconut cream filling:
In a medium saucepan, over medium heat, combine sugar, half and half, cornstarch, and salt. Whisk in egg yolks; continue whisking adding cream of coconut. Bring to a boil; let boil about 1 minute, whisking until mixture thickens to a pudding consistency. Remove from heat. Stir in butter, cream cheese, coconut extract, rum extract, and grated coconut. Let cool completely. Fold in whipped cream. Sprinkle gelatin over water; let sit 2-3 minutes. Microwave gelatin several seconds until completed dissolved. Stir into coconut filling; spread over pineapple layer. Press a sheet of plastic wrap directly on the surface. Refrigerate 4-5 hours to set and firm.

Pipe whipped cream over top of pie. Decorate with flowers, nuts, and coconut flakes.