Ingredients for 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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How to Make 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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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Pies And Tarts Desserts Fruit American Oven Dinner Party Holiday Event Kid Friendly Kosher Picnic Pies Easter Nuts Stove Top Dietary Gifts Christmas Hanukkah New Years Thanksgiving Low Sodium Independence Day Rosh Hashana Low In Something Coconut Tropical Fruit Pineapple To Go Equipment
