Thanks so much—I’m glad you’re as into the pineapple and coconut combo as I am. Great question about scaling this for a deep-dish version. You’re right that baking is a bit of a science, and for a deeper pie, increasing the filling by about 50% is a good place to start. That would mean using around 1 cup plus 2 tablespoons of sugar, a generous 1/3 cup of cornstarch, and bumping the egg yolks up to 7 or 8. You’ll also want to increase the coconut milk and pineapple slightly to keep the filling balanced and creamy. I haven’t tested the recipe in these proportions, so I can’t say for sure how it’ll turn out, but it’s a solid starting point if you’re up for experimenting.

You can definitely adapt this pineapple coconut cream pie for a 9×13-inch pan—it’ll just be more of a dessert bar situation instead of a traditional pie.

To start, you’ll want to double the crust, using 40 Pecan Sandies and 8 tablespoons (1 stick) of melted butter. Press the mixture firmly into the bottom of the pan and bake it at 350°F for about 12 to 14 minutes, just until the edges turn golden.

For the filling, you have two options. You can keep the original amount for a thinner layer, or increase everything by about 50 percent if you want a thicker, more custardy base that stands up well when sliced. Either way, the method stays the same—cook the filling on the stove, pour it over the cooled crust, and chill until firm.

To cover the larger surface with whipped cream, double that layer as well. Use 2 cups of heavy cream and 4 tablespoons of sugar to get a thick, spreadable topping. Finish it off with about 1 cup of toasted coconut flakes so every slice gets some crunch. The texture will be a little different from a classic pie slice, but it still cuts clean and holds together well after chilling.

Thank you!