Pineapple Coconut Chess Pie

Pineapple Coconut Chess Pie

Krystina 0

"A delicious chess pie with the tropical flavors of pineapple and coconut."

Ingredients 1 h 30 m {{adjustedServings}} servings 471 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 471 kcal
  • 24%
  • Fat:
  • 20.4 g
  • 31%
  • Carbs:
  • 68.7g
  • 22%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 108 mg
  • 36%
  • Sodium:
  • 312 mg
  • 12%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C.)
  2. In a large bowl, combine sugar, cornmeal, flour and salt. Blend in eggs and vanilla. Stir in butter, coconut and pineapple. Pour filling into pie shell.
  3. Bake in the preheated oven for 60 minutes, or until filling is set. Cover with aluminum foil after 40 minutes. Cool on a wire rack.
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Reviews 18

  1. 21 Ratings


I made the recipe with two changes. Only one tbsp of flour and then added one box of cook and serve vanilla pudding. This thickened the pie a little more! AWESOME!


The term "Chess Pie" is not easy to find even on the web where you can find almost anything. It is nice to find that there still some of the "Old" way of doing things left in this world. Thank You.


This was very tasty. I used a 20 oz can of pineapple and a little extra coconut, and it was a little too sweet. So if I were to use extra pineapple and coconut next time I would cut back on the sugar... honestly it is probably better just as written. It was also too much filling for a regular crust, I should have used a deep dish. I think the mixture would be good on top of a sweetened cream cheese base to make tropical bar cookies too, yum!