Coconut Pineapple Cream Pie Recipe
Summary
Main IngredientPineapple
Ingredients
| 15-oz. pkg. All Ready Pie Crusts | ||
| Flour | 1 Teaspoon | |
| Sugar | 2/3 Cup (16 tbs) (FILLING) | |
| Cornstarch | 5 Teaspoon (FILLING) | |
| Salt | 1 Dash (FILLING) | |
| Crushed pineapple | 2 Can (10oz), undrained (FILLING) | |
| Cornstarch | 3 Tablespoon (TOPPING) | |
| Sugar | 1 Tablespoon (TOPPING) | |
| Salt | 1/8 Teaspoon (TOPPING) | |
| 1 1/2 cups nonalcoholic pina colada drink mixer | ||
| 3 egg yolks, slightly beaten | ||
| Coconut | 1 Cup (16 tbs) (TOPPING) | |
| Vanilla | 1/2 Teaspoon (TOPPING) | |
| Whipping cream | 3/4 Cup (16 tbs) (TOPPING) | |
| Coconut | 1/2 Cup (16 tbs), toasted (TOPPING) | |
Directions
1. Prepare pie crust according to package directions for filled one-crust pie using 9-inch pie pan.
2. (Refrigerate remaining crust for later use.) Heat oven to 425°F.
3. In medium saucepan, combine 2/3 cup sugar, 5 teaspoons cornstarch and dash salt; blend well.
4. Stir in pineapple.
5. Cook over medium-high heat until mixture thickens and just begins to boil, about 8 minutes, stirring constantly.
6. Pour into pie crust-lined pan.
7. Bake at 425°F. for 14 to 20 minutes or until filling is set and crust is golden brown.
8. Cool.
9. In same medium saucepan, combine 3 tablespoons cornstarch, 1 tablespoon sugar and 1/2 teaspoon salt; blend well.
10. Add 1/4 cup pina colada drink mixer; stir until smooth.
11. Add remaining drink mixer; blend well.
12. Cook over medium heat until mixture thickens and just begins to boil, about 8 minutes, stirring frequently.
13. Remove from heat.
14. Stir half of hot mixture into egg yolks.
15. Gradually stir yolk mixture into hot mixture in saucepan.
16. Cook over medium heat 1 minute, stirring constantly.
17. Remove from heat.
18. Stir in 1 cup coconut and vanilla.
19. Cover surface with plastic wrap.
20. Refrigerate until just cool, about 1 hour.
21. In small bowl, beat whipping cream until stiff peaks form.
22. Gently fold into topping.
23. Spoon over cooled filling; spread to edge of crust.
24. Sprinkle 1/2 cup toasted coconut evenly over top of pie.
25. Refrigerate 1 hour or until thoroughly chilled.
26. Store in refrigerator.
2. (Refrigerate remaining crust for later use.) Heat oven to 425°F.
3. In medium saucepan, combine 2/3 cup sugar, 5 teaspoons cornstarch and dash salt; blend well.
4. Stir in pineapple.
5. Cook over medium-high heat until mixture thickens and just begins to boil, about 8 minutes, stirring constantly.
6. Pour into pie crust-lined pan.
7. Bake at 425°F. for 14 to 20 minutes or until filling is set and crust is golden brown.
8. Cool.
9. In same medium saucepan, combine 3 tablespoons cornstarch, 1 tablespoon sugar and 1/2 teaspoon salt; blend well.
10. Add 1/4 cup pina colada drink mixer; stir until smooth.
11. Add remaining drink mixer; blend well.
12. Cook over medium heat until mixture thickens and just begins to boil, about 8 minutes, stirring frequently.
13. Remove from heat.
14. Stir half of hot mixture into egg yolks.
15. Gradually stir yolk mixture into hot mixture in saucepan.
16. Cook over medium heat 1 minute, stirring constantly.
17. Remove from heat.
18. Stir in 1 cup coconut and vanilla.
19. Cover surface with plastic wrap.
20. Refrigerate until just cool, about 1 hour.
21. In small bowl, beat whipping cream until stiff peaks form.
22. Gently fold into topping.
23. Spoon over cooled filling; spread to edge of crust.
24. Sprinkle 1/2 cup toasted coconut evenly over top of pie.
25. Refrigerate 1 hour or until thoroughly chilled.
26. Store in refrigerator.
Chef
