Pineapple, like lemon juice, is acidic and will prevent the cornstarch from thickening properly if added before the custard is cooked. Chilling the pie after it cools at room temperature further sets the filling and makes for perfect slices.
2 cups pecan shortbread cookie crumbs
1 1/3 cups sweetened flaked coconut, divided
1/4 cup butter, melted
2 cups milk
1/4 cup cornstarch
3 large eggs, separated
1 cup sugar, divided
1 (20-oz.) can crushed pineapple, drained
1 tablespoon butter
1 teaspoon vanilla extract
How to Make It
Preheat oven to 350°. Stir together cookie crumbs, 1 cup coconut, and 1/4 cup melted butter; firmly press on bottom, up sides, and onto lip of a lightly greased 9-inch pieplate.
Bake at 350° for 10 to 12 minutes or until lightly browned. Remove to a wire rack, and let cool 1 hour or until completely cool.
Whisk together milk and cornstarch in a heavy saucepan, whisking until cornstarch is dissolved. Whisk in egg yolks and 3/4 cup sugar, whisking until blended. Cook over medium-low heat, whisking constantly, 8 to 10 minutes or until a chilled pudding-like thickness. (Mixture will just begin to bubble and will be thick enough to hold soft peaks when whisk is lifted.) Remove from heat; stir in pineapple, 1 Tbsp. butter, and vanilla. Spoon immediately into cooled piecrust.
Beat egg whites at high speed with an electric mixer until foamy. Add remaining 1/4 cup sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar is dissolved. Spread meringue over hot filling, sealing edges. Sprinkle remaining 1/3 cup coconut over meringue.
Bake at 350° for 10 to 12 minutes or until golden brown. Remove from oven to wire rack, and let cool 1 hour or until completely cool. Chill 4 hours.
The crust in fabulous!! The filing was sort of bland. I love pineapple, but not sure how to perk up the filling, crushed pineapple was just not enough. Next time will try a different filling. Anyone have any ideas to perk up the filling?
Amazing!! Everyone in my very large family loved it, and i make it regularly. Obviously the filling is clearly just a recipe for home-made vanilla pudding, so as a substitute a much easier step is to buy the instant. But as long as youre capable of making your own crust and meringue, you should have no trouble.
If 1 star is "would not make again".....then that's it. Not bad, but it's as if someone was trying VERY hard to come up with an off the wall recipe. The crust was just ok, my filling was good as well as flavorful, possibly because I used pineapple extract instead of vanilla......but the addition of coconut did nothing for me and the meringue totally lost me. My husband did not like it at all.....to me it was just so-so. Too many conflicting tastes going on here.
I agree with Barb50. The crust was great, but the filling tasted like vanilla pudding. The pineapple just isn't strong enough. King Arthur Flour website has a pineapple juice powder and extract. I might try that next time. I will definetly keep the crust recipe.