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Great Aunt Lola’s “Dang Good Pie”!

The first time I tasted Great Aunt Lola’s pie, I was probably five years old, perched precariously on a kitchen stool, mesmerized by her flour-dusted hands. The sweet, tropical aroma of pineapple and coconut hung heavy in the air, a promise of something truly special. It wasn’t just a dessert; it was a memory in the making, a slice of sunshine and love that I’ve cherished ever since. It’s still one of the best things I’ve ever put in my mouth!

Recipe Overview

Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes
Servings: 8
Yield: 1 pie
Dietary Type: Not Gluten-Free

Ingredients

3/8 cup (3/4 stick) butter, melted
3 large eggs
3 tablespoons flour
1 1/2 cups sugar
1 cup crushed pineapple, drained well
1 cup coconut flakes
1 (9 inch) unbaked pie shell

Equipment Needed

9-inch pie dish
Mixing bowl
Whisk or spoon
Measuring cups and spoons
Oven
Cooling rack

Instructions

Begin by preheating your oven to 350°F (175°C). This ensures even baking and prevents the crust from becoming soggy.
In a mixing bowl, melt the butter completely. You can do this in the microwave in short bursts or in a saucepan over low heat, being careful not to burn it. Let the butter cool slightly before proceeding.
To the melted butter, add the 3 large eggs. Whisk them in thoroughly until the mixture is smooth and well combined. This is an important step to create a creamy texture in the final pie.
Next, incorporate the 3 tablespoons of flour. Whisk the flour into the butter and egg mixture until there are no lumps. The flour acts as a binder, helping to set the filling properly during baking.
Now, it’s time for the sweetness! Add the 1 1/2 cups of sugar to the mixture. Stir well until the sugar is fully dissolved and the mixture is homogenous.
Ensure you drain your 1 cup of crushed pineapple really well. Excess moisture can make the pie soggy, so press it gently to remove as much liquid as possible. Add the drained pineapple to the bowl.
Incorporate the 1 cup of coconut flakes into the mixture. Stir until all ingredients are evenly distributed. The coconut adds a delightful texture and flavor that perfectly complements the pineapple.
Carefully pour the filling into the unbaked pie shell, spreading it evenly.
Place the pie in the preheated 350°F (175°C) oven and bake for 1 hour. Check the pie after 45 minutes; if the crust is browning too quickly, you can loosely tent it with aluminum foil.
The pie is done when the filling is set and nicely browned. The center should be firm to the touch and not jiggle excessively.
Remove the pie from the oven and let it cool completely on a cooling rack before slicing and serving. This allows the filling to set fully and prevents it from falling apart.

Expert Tips & Tricks

Prevent a Soggy Bottom Crust: Blind bake the pie crust for 10-15 minutes before adding the filling. This will help prevent a soggy bottom crust. To blind bake, line the crust with parchment paper and fill it with pie weights or dried beans. Remove the weights and paper for the last few minutes of baking to lightly brown the crust.
Achieve a Golden-Brown Crust: Brush the edges of the pie crust with an egg wash (1 egg beaten with 1 tablespoon of water) before baking. This will give it a beautiful sheen and enhance browning.
Enhance the Flavor: Toast the coconut flakes lightly in a dry pan before adding them to the filling. This will bring out their natural sweetness and add a depth of flavor.
Adjust Sweetness: If you prefer a less sweet pie, reduce the amount of sugar by 1/4 cup. Taste the filling before pouring it into the crust to ensure it suits your preference.
Don’t Overbake: Overbaking can lead to a dry or cracked filling. The pie is done when the center is set but still has a slight jiggle. It will continue to set as it cools.

Serving & Storage Suggestions

Great Aunt Lola’s pie is best served at room temperature or slightly chilled. A dollop of whipped cream or a scoop of vanilla ice cream makes a delightful accompaniment. For an extra touch of elegance, garnish with a sprinkle of toasted coconut flakes or a few fresh pineapple chunks.

To store leftover pie, cover it tightly with plastic wrap or place it in an airtight container. It can be stored at room temperature for up to 2 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months. To reheat, thaw the pie in the refrigerator overnight and warm it in a preheated oven at 300°F (150°C) for 10-15 minutes.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	439 kcal	22%
Total Fat	22 g	34%
Saturated Fat	11 g	55%
Cholesterol	93 mg	31%
Sodium	251 mg	10%
Total Carbohydrate	61 g	20%
Dietary Fiber	2 g	8%
Sugars	46 g	92%
Protein	5 g	10%

Note: Nutritional information is an estimate and may vary based on specific ingredients and serving size.

Variations & Substitutions

Gluten-Free Version: Use a gluten-free pie crust made from a blend of gluten-free flours. You may need to adjust the baking time slightly.
Dairy-Free Version: Substitute the butter with a plant-based butter alternative. Look for one that melts and bakes similarly to dairy butter.
Coconut Cream Pie Twist: Replace half of the pineapple with coconut cream for an extra creamy and coconutty pie.
Tropical Fruit Medley: Add other tropical fruits like mango or papaya to the filling for a more complex flavor profile. Be sure to drain them well to prevent a soggy pie.
Nutty Delight: Add chopped macadamia nuts or pecans to the filling for a crunchy texture and nutty flavor.

FAQs (Frequently Asked Questions)

Q: Can I use canned pineapple tidbits instead of crushed pineapple?
A: Yes, but make sure to drain them well and chop them into smaller pieces before adding them to the filling.

Q: My pie crust always burns. What can I do?
A: Use a pie shield or strips of aluminum foil to cover the edges of the crust during baking. Remove the shield or foil during the last 15-20 minutes to allow the crust to brown.

Q: Can I make this pie ahead of time?
A: Absolutely! The pie can be made a day or two in advance and stored in the refrigerator. This allows the flavors to meld and the filling to set completely.

Q: How do I know when the pie is done?
A: The filling should be set around the edges with a slight jiggle in the center. If the crust is browning too quickly, cover it with foil.

Q: What is the best way to drain crushed pineapple?
A: Place the crushed pineapple in a fine-mesh sieve or strainer lined with cheesecloth. Gently press down to remove excess liquid.

Final Thoughts

I hope this recipe for Great Aunt Lola’s “Dang Good Pie” brings as much joy to your kitchen as it has to mine over the years. It’s more than just a dessert; it’s a piece of family history, a slice of love, and a reminder of the simple pleasures in life. So, go ahead, preheat that oven, and let the sweet aromas fill your home. Don’t be afraid to experiment with variations and make it your own! And please, do let me know how it turns out. I’d love to hear about your baking adventures and how this pie became a part of your memories, too. This pie pairs perfectly with a cup of hot tea or coffee, or even a chilled glass of sparkling wine for a special occasion. Enjoy!

Great Aunt Lola’s “dang Good Pie”! Recipe