Coconut Cream Pie with Pineapple

Name: Coconut Cream Pie with Pineapple
Yield: 8 servings
Ingredients: Crust:; 1 cup all-purpose flour, divided; 3 tablespoons ice water; 2 tablespoons sugar; ⅛ teaspoon salt; ¼ cup vegetable shortening; Cooking spray; Filling:; 1 (8 1/4-ounce) can crushed pineapple in heavy syrup; ¾ cup sugar; ¼ cup cornstarch; ¼ teaspoon salt; 1 ½ cups 1% low-fat milk; 2 large eggs, lightly beaten; 2 tablespoons cream of coconut (such as Coco Lopez); ¼ teaspoon coconut extract; ¼ teaspoon vanilla extract; 1 ½ cups frozen fat-free whipped topping, thawed; ¼ cup flaked sweetened coconut, toasted

8 Ratings
8 Reviews

Coconut Cream Pie gets a burst of bright flavor from tart pineapple. This chilled dessert sets for two hours before serving.

Recipe by Cooking Light July 2000

Gallery

Credit: Randy Mayor

Recipe Summary

Yield:

8 servings

Nutrition Info

Directions

Step 1
Preheat oven to 425°.

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Step 2
To prepare crust, lightly spoon flour into dry measuring cups, and level with a knife. Combine 1/4 cup flour and water; stir with a whisk until well-blended.
Step 3
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. Add slurry; mix with a fork until flour mixture is moist.
Step 4
Press mixture gently into a 4-inch circle on heavy-duty plastic wrap, and cover with additional plastic wrap. Roll dough, still covered, into a 12-inch circle. Freeze for 10 minutes.
Step 5
Remove 1 sheet of plastic wrap, and fit the dough into a 9-inch pie plate coated with cooking spray. 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. Bake at 425° for 20 minutes or until the edge is lightly browned. Remove pie weights and foil; cool crust on a wire rack.
Step 6
To prepare filling, drain pineapple in a colander, and spoon into the prepared crust. 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. 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).
Step 7
Remove plastic wrap, and spread whipped topping evenly over filling. Sprinkle with coconut.

Nutrition Facts

Per Serving:

319 calories; calories from fat 28%; fat 10g; saturated fat 6.4g; mono fat 2.4g; poly fat 0.5g; protein 5g; carbohydrates 51.9g; fiber 0.9g; cholesterol 73mg; iron 1.2mg; sodium 226mg; calcium 68mg.

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Amy

04/07/2016

I tried this recipe yesterday. I followed the recipe except to double everything because I had two pie shells already made up. It set up nicely following the recipe. I thought it sort of sad not to put actual coconut in the cream so I added about 3/4 c. shredded unsweetened coconut into the custard. Nice the first day, but even better today now that the coconut is softened and plumped up, the flavour seems better today also. This is a 'make again' recipe for us !

Annav1

01/23/2014

A little too sweet for me, but still good.

gregdane

06/23/2011

The flavor was excellent but after 4 hours in the fridge still hadn't set up- and didn't set up after an extra hour in the freezer- finally just froze it and it was fine but lost the creaminess... :(

sccook

05/12/2011

Really good dessert and fairly easy to make. I loved the addition of pineapple. My husband doesn't like the texture of coconut, so he liked that this pie was only flavored with coconut. I followed the directions exactly and had no trouble with the custard setting, as other reviewers did. I did cheat and used a frozen, pre-made pie shell, and I used real whipped cream instead of whipped topping. So good!

rositafresita59

08/13/2010

My family loves this pie.I use crushed pineapple on its own juice not heavy syrup. I add 1/4 of coconut to the filling and I use real cream for the topping. I have made it with the graham cookie crust when I don't want to use the oven. Any way it is delicious.

pinkkadilak

07/04/2010

Made this for 4th of July this year and it was a hit! I used 1/3 cu of corn starch as recommended in the reviews, and it set up just fine. I used graham cracker crust instead of the crust in this recipe, and really liked the combination. Very easy recipe and great, fruity pie for the summer!

Wheateye

12/04/2009

I made this tonight and it was excellent-it set up fine with using the required amount of cornstarch-I did add a little more cream of coconut, didn't have coconut extract so used almond instead-came out great!!! Would definitely make again.

reneefromboston

11/24/2008

This is an excellent pie. Use extra cornstarch. Made it last Thanksgiving and will be making it again.

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