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Randy Mayor Photo by: Randy Mayor

Coconut Cream Pie with Pineapple

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

Cooking Light JULY 2000

  • Yield: 8 servings

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

Preparation

Preheat oven to 425°.

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.

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.

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.

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.

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).

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

Nutritional Information

Amount per serving
  • Calories: 319
  • Calories from fat: 28%
  • Fat: 10g
  • Saturated fat: 6.4g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 0.5g
  • Protein: 5g
  • Carbohydrate: 51.9g
  • Fiber: 0.9g
  • Cholesterol: 73mg
  • Iron: 1.2mg
  • Sodium: 226mg
  • Calcium: 68mg
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