Recipe courtesy of Chuck Hughes
and
Chuck Hughes
Recipe courtesy of Chuck Hughes
and
Chuck Hughes
Watch how to make this recipe.
Pineapple Coconut Pie
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- Level: Easy
- Total: 3 hr 55 min
- Prep: 15 min
- Inactive: 1 hr 30 min
- Cook: 2 hr 10 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 900
- Total Fat
- 61 g
- Saturated Fat
- 30 g
- Carbohydrates
- 85 g
- Dietary Fiber
- 6 g
- Sugar
- 62 g
- Protein
- 11 g
- Cholesterol
- 178 mg
- Sodium
- 26 mg
Chuck Hughes' tropical pineapple coconut pie is easy, quick and deliciously rich and tasty.
- Level: Easy
- Total: 3 hr 55 min
- Prep: 15 min
- Inactive: 1 hr 30 min
- Cook: 2 hr 10 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 900
- Total Fat
- 61 g
- Saturated Fat
- 30 g
- Carbohydrates
- 85 g
- Dietary Fiber
- 6 g
- Sugar
- 62 g
- Protein
- 11 g
- Cholesterol
- 178 mg
- Sodium
- 26 mg
Ingredients
Coconut Filling:
Lime Shortbread Crust:
Pineapple Jam:
Directions
- Preheat the oven to 350 degrees F (180 degrees C).
- For the coconut filling: Pop the coconut in the oven and bake until it starts to crack, about 1 hour. Let cool and remove the outer shell. Reserve the coconut milk for another use, such as Adobo Pork Shanks with Fried Rice. Using a food processor, reduce the flesh to a fine powder.
- Spread 2 cups coconut on a parchment-lined baking sheet. Toast in the oven until golden brown, about 10 minutes. Let cool.
- For the lime shortbread crust: Pulse the all-purpose flour, confectioners' sugar and lime zest in a food processor to combine. Add the butter and pulse until coarse crumbs form. Add the egg yolks and process just until the dough forms a ball. Flatten the dough into a disk, wrap in plastic wrap and refrigerate for 30 minutes.
- Roll out the dough on a floured surface and fit into an 8- to 9-inch (20 to 23 centimeter) tart pan with a removable bottom. You can use your fingertips to evenly press the dough onto the bottom and up the sides of the pan.
- Finish the coconut filling: Beat the almond flour, butter, confectioners' sugar and toasted coconut with a mixer until creamy. Add the eggs and beat until pale and creamy, 2 to 3 minutes. Pour the coconut filling into the pie shell. Refrigerate for 1 hour. (This will help prevent the crust from shrinking while it bakes.)
- Position an oven rack in the center of the oven and preheat to 425 degrees F (220 degrees C).
- Bake the tart until golden brown, about 30 minutes. Let cool.
- For the pineapple jam: Bring the sugar and 1 cup (250ml) water to a simmer in a saucepan over high heat, stirring until the sugar is dissolved. Reduce the heat to low, add the pineapple and cardamom seeds and cook for about 30 minutes, stirring occasionally.
- Spread the pineapple jam over the cooled tart. Garnish with coconut shavings.
