Pineapple Coconut Pie

By Chef Farheen Jafarey - Red Rooster Harlem |

Prep Details

Servings:  Makes two 8 inch pies or 12-14 mini pie shells.

Ingredients

Pineapple coconut pie

Pie Crust

1 cup butter

1/2 cup confectioners sugar

1 egg

1 teaspoon vanilla

1/2 tsp baking powder and salt each

2 cups All purpose flour

1and 1/3 cup oats

Pineapple Curd

3/4 cup pineapple juice (unsweetened)

1/4 cup lemon juice

1 cup sugar

4 eggs

1 cup unsalted butter

Coconut Cream

2 1/2 cups coconut milk

1/4 cup sugar

5 egg yolks

2 teaspoon vanilla

3 tablespoons cornstarch 1/2 cup sugar

2 tablespoons butter

Directions

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Bake @ 325 Fahrenheit 

Pineapple coconut pie
Cream butter and sugar. Add egg and vanilla mix well again . Add dry ingredients . Do not over mix. Wrap and chill the dough for 2 hours.

Pineapple curd
Whisk  first three ingredients in a heavy base saucepan. coOK on a medium low heat whisking all the time till the mixture becomes thick. Remove from heat. Add butter. Whisk well. Cool the curd in an ice bath . Cover and refrigerate.

Coconut Cream

  1. Bring coconut milk and  1/4 cup sugar to a boil.

  2. In a separate bowl  whisk yolks  and vanilla then add combined cornstarch and sugar. Stir to mix.

  3. Temper the yolk mixture with 1/3 of the hot coconut milk mix. Whisk to combine. Take the yolk mixture back to rest of the coconut milk. Continue to whisk while cooking the mixture for about another 3 -4 minutes.

  4. Remove from heat.  Add butter.Cool in an ice bath. Cover and refrigerate 

  5.  Topping 2 1/2 cups heavy cream

  6. 1/4 cup icing or confectioners sugar

  7. Whisked together to stiff peak consistency 

Method

  1. Roll out the pie dough to a thin flat thickness less than 1/4 of an inch.

  2. Press the dough on the bottom and sides of pie pan. Cover with a parchment layer, place pie weights or dry beans to weigh down the crust.

  3. Bake for 25-30 minutes

  4. Remove. Keep aside to cool down. 

  5. Remove pie weights and parchment 

  6. Pipe an even layer of pineapple curd on the base.

  7. Pipe the second layer with coconut pastry cream

  8. Top with whisked heavy cream