Coconut Cream Pie With Pineapple Recette

Indulge in this lighter take on a classic! Our Coconut Cream Pie with Pineapple is a refreshing and surprisingly low-fat dessert. The creamy coconut filling, sweet pineapple, and flaky crust create a tropical taste sensation that's perfect for any occasion. Easy to follow instructions make this recipe perfect for both novice and experienced bakers.

Préparation 20 min

Cuisson 50 min

Calories 323.6 kcal

Protéines 10g

Note Soyez le premier

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Coconut Cream Pie With Pineapple

All Purpose Flour
Ice Water
2 tablespoons granulated sugar + 3/4 cup granulated sugar
1/8 teaspoon salt + 1/4 teaspoon salt
Vegetable Shortening
Cooking Spray
Pineapple Slices In Syrup
1/4 cup cornstarch
1% Low Fat Milk
2 large eggs
1 (13.5 ounce) can cream of coconut
Coconut Extract
Vanilla Extract
Fat Free Whipped Topping
Sweetened Coconut

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Comment préparer Coconut Cream Pie With Pineapple

Preheat oven to 425°F (220°C).
In a medium bowl, whisk together 1/4 cup flour and 1/4 cup cold water until smooth. Set aside (this is your slurry).
In a large bowl, combine 1 cup flour, 2 tablespoons sugar, and 1/8 teaspoon salt.
Cut in the chilled shortening using a pastry blender or two knives until the mixture resembles coarse crumbs.
Stir in the flour slurry until just combined. Do not overmix.
Place dough between two sheets of plastic wrap. Roll out to a 12-inch circle.
Chill for 10 minutes.
Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges.
Line the crust with foil and fill with pie weights or dried beans.
Bake for 20 minutes, or until lightly golden.
Remove weights and foil. Cool completely on a wire rack.
Drain the pineapple and spoon it into the cooled pie crust.
In a medium saucepan, whisk together 3/4 cup sugar, cornstarch, and 1/4 teaspoon salt.
Gradually whisk in the milk. Bring to a boil over medium heat, stirring constantly.
Cook for 1 minute, or until thickened.
In a small bowl, whisk together about 1/3 cup of the hot custard mixture and the beaten eggs until well combined. Pour this back into the saucepan with the remaining custard.
Cook for 2 minutes, stirring constantly, until thickened.
Remove from heat and stir in cream of coconut, vanilla extract, and almond extract (if using).
Pour the filling into the prepared pie crust over the pineapple.
Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until set.
Once set, remove the plastic wrap, top with whipped topping and garnish with shredded coconut.

Nutrition Information (Approximate per serving)

Sodium

7 g

Sugar

126g

Fat

27g

Carbs

16g

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Questions fréquentes

Combien de temps faut-il pour préparer Coconut Cream Pie With Pineapple ?

Coconut Cream Pie With Pineapple prend environ 70 minutes du début à la fin — environ 20 minutes de préparation et 50 minutes de cuisson.

Combien de calories contient Coconut Cream Pie With Pineapple ?

Coconut Cream Pie With Pineapple contient environ 323.6 calories par portion, avec environ 10 g de protéines, 16 g de glucides et 19 g de lipides.

De quels ingrédients ai-je besoin pour Coconut Cream Pie With Pineapple ?

Les principaux ingrédients de Coconut Cream Pie With Pineapple sont All Purpose Flour, Ice Water, Sugar, Salt, Vegetable Shortening, Cooking Spray. Consultez la liste complète avec les quantités ci-dessus.