Coconut Cream Pie with Pineapple

Name: Coconut Cream Pie with Pineapple
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 0 teaspoons coconut extract; 59 milliliters cornstarch; 2 Tbsps cream of coconut (such as Coco Lopez); 2 larges eggs, lightly beaten; 237 milliliters all-purpose flour, divided; 3 Tbsps ice water; 355 milliliters 1% low-fat milk; 234 grams crushed pineapple in heavy syrup; 0 teaspoons salt; 0 teaspoons salt; 177 milliliters sugar; 2 Tbsps sugar; 59 milliliters flaked sweetened coconut, toasted; 0 teaspoons vanilla extract; 59 milliliters vegetable shortening; 355 milliliters frozen fat-free whipped topping, thawed

You can never have too many dessert recipes, so give Coconut Cream Pie with Pineapple a try. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 330 calories, 5g of protein, and 12g of fat each. A mixture of coconut extract, vanillan extract, salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 42

Equipment you will use

Oven

To prepare crust, lightly spoon flour into dry measuring cups, and level with a knife.

Ingredients you will need

Crust

All Purpose Flour

Equipment you will use

Measuring Cup

Knife

Combine 1/4 cup flour and water; stir with a whisk until well-blended.

Ingredients you will need

All Purpose Flour

Water

Equipment you will use

Whisk

Combine 3/4 cup flour, 2 tablespoons sugar, and 1/8 teaspoon salt in a bowl; cut in shortening with a pastry blender or 2 knives until the mixture resembles coarse meal.

Ingredients you will need

Shortening

All Purpose Flour

Sugar

Salt

Equipment you will use

Blender

Bowl

Add slurry; mix with a fork until flour mixture is moist.

Ingredients you will need

All Purpose Flour

Press mixture gently into a 4-inch circle on heavy-duty plastic wrap, and cover with additional plastic wrap.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Roll dough, still covered, into a 12-inch circle. Freeze for 10 minutes.

Ingredients you will need

Dough

Roll

Remove 1 sheet of plastic wrap, and fit the dough into a 9-inch pie plate coated with cooking spray.

Ingredients you will need

Cooking Spray

Dough

Wrap

Equipment you will use

Plastic Wrap

Remove the top sheet of plastic wrap. Fold edges under, and flute. Line the dough with a piece of foil, and arrange pie weights or dried beans on foil.

Ingredients you will need

Dried Beans

Dough

Wrap

Equipment you will use

Plastic Wrap

Aluminum Foil

Bake at 425 for 20 minutes or until the edge is lightly browned.

Equipment you will use

Oven

Remove pie weights and foil; cool crust on a wire rack.

Ingredients you will need

Crust

Equipment you will use

Wire Rack

Aluminum Foil

To prepare filling, drain pineapple in a colander, and spoon into the prepared crust.

Ingredients you will need

Pineapple

Crust

Equipment you will use

Colander

Combine 3/4 cup sugar, cornstarch, and 1/4 teaspoon salt in a saucepan, and stir in milk. Bring to a boil; cook for 1 minute, stirring with a whisk. Gradually add about 1/3 cup hot custard to beaten eggs; stir constantly with a whisk. Return egg mixture to pan. Cook for 2 minutes or until thick, stirring constantly.

Ingredients you will need

Corn Starch

Custard

Sugar

Egg

Milk

Salt

Equipment you will use

Sauce Pan

Whisk

Frying Pan

Remove mixture from heat; stir in cream of coconut and extracts. Spoon mixture into the prepared crust. Cover surface of filling with plastic wrap; chill until set (about 2 hours).

Ingredients you will need

Cream Of Coconut