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Coconut-Pineapple Cream Pie

Coconut-Pineapple Cream Pie

Oxmoor House JANUARY 1984

  • Yield: one 9-inch pie

Ingredients

  • 3/4 cup sugar
  • 1/4 cup plus 1 tablespoon all-purpose flour
  • 1/4 teaspoon salt
  • 2 cups milk
  • 3 eggs, separated
  • 1 cup flaked coconut, divided
  • 2 teaspoons vanilla extract
  • 1 (8-ounce) can pineapple tidbits, well-drained
  • 1 baked (9-inch) pastry shell
  • 3/4 cup sugar
  • Dash of salt
  • 3 tablespoons water
  • 1/2 teaspoon vanilla extract

Preparation

Combine 3/4 cup sugar, flour, and 1/4 teaspoon salt in top of a double boiler; stir in milk and egg yolks, mixing well. Cook over boiling water, stirring constantly, 20 minutes or until very thick and smooth. Remove from heat. Stir in 1/2 cup coconut and 2 teaspoons vanilla.

Place half of pineapple tidbits in pastry shell. Pour filling over pineapple.

Beat reserved egg whites (at room temperature) in top of a double boiler until foamy. Add 3/4 cup sugar, salt, and water. Place over boiling water. Beat at high speed of an electric mixer until soft peaks form. Remove from heat; add 1/2 teaspoon vanilla. Beat well. Spread meringue over filling, sealing to edge of pastry. Arrange remaining pineapple over meringue; sprinkle with remaining coconut. Serve immediately.

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Coconut-Pineapple Cream Pie Recipe

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