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Coconut Cream Pie with Pineapple

Randy Mayor
Yield 8 servings
Coconut Cream Pie gets a burst of bright flavor from tart pineapple. This chilled dessert sets for two hours before serving.

Ingredients

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

Nutrition Information

  • calories 319
  • caloriesfromfat 28 %
  • fat 10 g
  • satfat 6.4 g
  • monofat 2.4 g
  • polyfat 0.5 g
  • protein 5 g
  • carbohydrate 51.9 g
  • fiber 0.9 g
  • cholesterol 73 mg
  • iron 1.2 mg
  • sodium 226 mg
  • calcium 68 mg

How to Make It

  1. Preheat oven to 425°.

  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.

  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.

  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.

  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.

  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).

  7. Remove plastic wrap, and spread whipped topping evenly over filling. Sprinkle with coconut.