Everyone will love this Pineapple Coconut Cream Pie
Think of this tropical Pineapple Coconut Cream Pie as a Piña Colada in pie form, minus the paper umbrella and rum. You can either hide your eating with a drink or your drinking with a pie. Sounds like more than just one bite could lead to a problem either way – so be careful with this recipe.
Most of the recipes we share here in the ‘Recipe Box’ are for those occasions when you just want to make it so you can taste it. This is one of those times when you’ll want to take this pie to a friend’s house so you don’t get tempted to eat the whole thing. If everyone loves the pie, then you got your small taste and the pie is gone – voila.
Pineapple Coconut Cream Pie
3 cups (375 grams) all-purpose flour
1 tablespoon (12 grams) granulated sugar
2 teaspoons (6 grams) kosher salt
1 cup (227 grams) cold unsalted butter, cubed
⅓ cup plus 2 teaspoons (90 grams) ice water
2 tablespoons (4 grams) orange zest
2 tablespoons (30 grams) fresh orange juice
1 large egg (50 grams)
1 teaspoon (5 grams) water
4 cups (800 grams) fresh pineapple, peeled, cored, and sliced ¼-inch-thick
Toasted Coconut Pastry Cream (recipe follows)
Garnish: toasted flaked coconut
TOASTED COCONUT PASTRY CREAM
- 1 cup (240 grams) whole milk
- 1 cup (240 grams) unsweetened coconut milk
- ⅔ cup (133 grams) granulated sugar, divided
- 4½ tablespoons (36 grams) cornstarch
- 5 large egg yolks (93 grams)
- 2 tablespoons (28 grams) unsalted butter, softened
- ⅔ cup (33 grams) unsweetened flaked coconut, toasted
Don’t forget the three Ps when it comes to baking – patience, precision and pineapple of course. This Pineapple Coconut Cream Pie will test your knowledge of all three.
In the work bowl of a food processor, place flour, sugar, and salt; pulse until combined. Add cold butter, pulsing until mixture is crumbly. Add ⅓ cup plus 2 teaspoons (90 grams) ice water and orange zest and juice, pulsing until dough just comes together. Divide dough in half, and shape each half into a disk. Wrap tightly in plastic wrap, and refrigerate for 30 minutes.
Preheat oven to 350°F (180°C).
On a lightly floured surface, roll half of dough into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Trim excess dough to ½ inch beyond edge of plate. Fold edges under. Prick the bottom and sides of dough with a fork. Refrigerate for at least 30 minutes.
Using a sharp knife, cut ¼-inch-wide strips. Using three strips at a time, braid the dough and pinch the ends to hold the braid together.
On a lightly floured surface, roll remaining dough into a 10-inch circle. Using a sharp knife, cut ¼-inch-wide strips. Braid dough strips, pinching ends to seal.
Brush water on rim of prepared dough in plate. Place braided dough along brushed rim. Overlap end pieces, and pinch together to seal. In a small bowl, whisk together egg and 1 teaspoon (5 grams) water; lightly brush over dough.
Top dough with a piece of parchment paper, letting ends extend over edges of plate. Add pie weights.
Bake for 15 minutes. Carefully remove paper and weights. Bake until golden brown, about 15 minutes more. Let cool for 10 minutes.
Arrange 1 cup (200 grams) pineapple in bottom of prepared crust. Top with Toasted Coconut Pastry Cream. Top with remaining 3 cups (600 grams) pineapple. Garnish with coconut, if desired.
- In a medium saucepan, bring milk, coconut milk, and ⅓ cup (66.5 grams) sugar to a boil over medium heat.
- In a medium bowl, whisk together cornstarch, egg yolks, and remaining ⅓ cup (66.5 grams) sugar until combined. Whisking constantly, add 1 cup (240 grams) hot milk mixture to yolk mixture. Pour warm yolk mixture into remaining hot milk mixture in saucepan. Cook, whisking constantly, until thickened, 1 to 2 minutes. Remove from heat, and add butter. Fold in coconut.
- Pour mixture onto a rimmed half-sheet pan, and cover with a piece of plastic wrap, pressing wrap directly onto surface. Let cool to room temperature before using.