Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Pineapple-Coconut Cream Pie
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- Level: Intermediate
- Total: 5 hr 20 min
- Active: 40 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 583
- Total Fat
- 39 g
- Saturated Fat
- 27 g
- Carbohydrates
- 55 g
- Dietary Fiber
- 2 g
- Sugar
- 39 g
- Protein
- 6 g
- Cholesterol
- 147 mg
- Sodium
- 306 mg
This updated version of the classic coconut cream pie is loaded with rich coconut flavor and tangy tropical pineapple. Coconut flakes are blended into the pie crust for a background of toasty coconut. Pineapple juice and sweet coconut cream flavor the pudding-like filling, along with sweet shredded coconut. Serve topped with a thick dollop of coconut-flavored whipped cream, dusted with coarse sugar crystals for a glittery finish.
- Level: Intermediate
- Total: 5 hr 20 min
- Active: 40 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 583
- Total Fat
- 39 g
- Saturated Fat
- 27 g
- Carbohydrates
- 55 g
- Dietary Fiber
- 2 g
- Sugar
- 39 g
- Protein
- 6 g
- Cholesterol
- 147 mg
- Sodium
- 306 mg
Ingredients
For the Crust:
For the Filling and Topping:
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Directions
- Make the crust: Combine the flour, coconut flakes, granulated sugar and salt in a food processor. Pulse until combined and the coconut is finely ground. Add the butter and pulse a few times until coarse crumbs form with some pea-size pieces. Add the vinegar and 3 tablespoons ice water. Pulse until the dough starts to come together but is still slightly crumbly. If it doesn’t hold together when pinched, add more water, 1 teaspoon at a time. Turn out onto a sheet of plastic wrap and gather together; wrap the dough and press into a disk. Refrigerate until firm, at least 1 hour or up to overnight.
- Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges. Refrigerate until firm, about 30 minutes.
- Preheat the oven to 350 degrees F. Prick the bottom of the crust with a fork, then line with parchment paper and fill with pie weights or dried beans. Place on a baking sheet and bake on the bottom rack until the edges are golden, 20 to 25 minutes. Remove the parchment and weights. Brush the edges of the crust with some of the beaten egg white and sprinkle generously with coarse sugar. Continue baking until the crust is golden brown, 20 to 25 more minutes. Remove to a rack to cool.
- Make the filling: Whisk together the egg yolks, cornstarch and 1/4 cup milk in a medium bowl. Whisk together the remaining 1 cup milk, 2/3 cup cream of coconut, the pineapple juice, granulated sugar and salt in a medium saucepan. Heat over medium-low heat until almost simmering. Carefully pour one-third of the mixture into the bowl with the egg yolks, whisking constantly. Pour the egg yolk mixture back into the saucepan and continue cooking, stirring constantly with a wooden spoon and scraping the bottom and the sides of the pan, until thick like pudding, about 5 minutes.
- Stir the butter and vanilla into the filling until melted, then stir in the shredded coconut. Spread the filling in the cooled crust. Place plastic wrap directly on the surface and refrigerate until completely chilled, about 2 hours or up to overnight.
- Make the topping: Beat the heavy cream in a large bowl with a mixer on medium-high speed until stiff peaks form, about 2 minutes. Fold in the remaining 1/2 cup cream of coconut until combined. Uncover the pie and spread the whipped cream on top. Refrigerate at least 30 minutes. Sprinkle with coarse sugar before serving.
