Hawaiian Pie Recipe

This Luby’s Hawaiian Pie is one of those pies that looks like you tried harder than you did. Pineapple, coconut, and a buttery filling all baked in one shell—rich, sticky, a little chewy, and honestly kinda impossible to mess up. No mixers, no layers. Just mix, pour, bake. Done.

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Quick Summary

• Prep time: 10 mins
• Cook time: 45 mins
• Flavor: sweet, tropical, gooey center
• Great for: potlucks, weeknight dessert, “I forgot I had a pie shell” moments

Why I Like This Recipe

I was staring at a sad can of crushed pineapple in my pantry. Found a frozen pie crust buried under some peas. This happened. Took 5 minutes to throw together, and it came out golden, sticky, and way better than it had any right to be. Now I make it whenever I need dessert and zero effort.

Ingredients

• ⅓ cup butter
• 1½ cups sugar
• 3 eggs
• 2 tbsp all-purpose flour
• 2 tbsp cornmeal
• 1¼ cups crushed pineapple, drained
• 1¼ cups sweetened coconut flakes
• 1 tsp vanilla extract
• 1 unbaked pie shell

How To Make Hawaiian Pie

1. Prep the oven: 350°F. Nothing fancy.
2. Mix the filling: In a medium bowl, beat together butter, sugar, eggs, flour, and cornmeal till smooth. A fork or spoon works—no need for mixers.
3. Add the fruit: Stir in the drained pineapple, coconut, and vanilla. Just enough to combine.
4. Fill the crust: Pour it all into the unbaked pie shell. Spread it out a little.
5. Bake: Pop it in the oven for 45 minutes. Check with a toothpick—should come out mostly clean (a little sticky is okay).
6. Cool + slice: Let it rest for 15–20 mins before cutting. Slices better that way.

Tips for Success

• Drain the pineapple. Too much juice = soup.
• Don’t skip the cornmeal—it gives that little chew.
• Sweetened coconut works best here. Unsweetened won’t hit the same.
• Use store-bought pie crust if you’re not up for making your own. No shame.

Storage and Reheating

• Fridge: Wrap and keep chilled for up to 4 days.
• Reheat: Honestly? Cold is good. But if you want it warm, 10–15 secs in the microwave is perfect.
• Freezer: Wrap slices individually and freeze. Thaw overnight in the fridge.

Frequently Asked Questions

• Can I use fresh pineapple?
  You could, but you’ll need to chop it fine and really drain it.
• Can I leave out the cornmeal?
  Technically yes, but it helps with texture. It’s subtle, but worth it.
• What crust should I use?
  Just a regular unbaked pie shell. Store-bought works great.
• Can I make it ahead?
  Yes—cool completely, then wrap and chill. Still solid the next day.
• Can I make it in a tart pan?
  You can, but it’s a little more delicate. Stick with a deep-dish pie pan if you have it.

Common Mistakes and How to Dodge Them

• Not draining the pineapple: Too much liquid messes up the filling. Just press it with a spoon in a strainer.
• Overbaking: It’ll look a little jiggly in the center—don’t panic. It sets as it cools.
• Using unsweetened coconut: The flavor changes a lot. Sweetened coconut = classic Luby’s vibe.
• Cutting too early: Wait at least 15 minutes. Otherwise it just… slides apart.
• Too much flour or cornmeal: Stick to the recipe. A little goes a long way.

Nutrition Facts (Per Serving)

• Calories: 448 kcal
• Total Fat: 19 g
• Saturated Fat: 10 g
• Cholesterol: 81 mg
• Sodium: 181 mg
• Potassium: 205 mg
• Total Carbohydrate: 66 g
• Dietary Fiber: 3 g
• Sugars: 50 g
• Protein: 4 g