Pineapple Coconut Cream Pie
From chefmeow 15 years ago
- 30 minutes to make
- Serves 8
PINEAPPLE COCONUT CREAM PIE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Pittman Estate in Hurst, Texas in 1993.
Ingredients
- 1 cooked pastry shell shopping list
- 14 ounce can crushed pineapple in syrup shopping list
- 1/4 cup cornstarch mixed with 1/4 cup water shopping list
- 2 egg yolks lightly beaten shopping list
- coconut cream Layer: shopping list
- 1 cup whole milk shopping list
- 1/2 cup coconut milk shopping list
- 3/4 cup granulated sugar shopping list
- 1/4 cup cornstarch mixed with 1/4 cup water shopping list
- 1 cup desiccated coconut shopping list
- 1 tablespoon butter shopping list
- 1 teaspoon vanilla shopping list
- Meringue: shopping list
- 2 egg whites shopping list
- 4 tablespoons caster sugar shopping list
How to make it
- Pour pineapple into a saucepan then add cornstarch mix and bring to boil stirring continuously.
- Cook 1 minute then remove from heat and quickly stir in egg yolks and leave to cool.
- Heat milks and sugar together over low heat until sugar dissolves.
- Add cornstarch mixture and stir until it boils and thickens then remove from heat.
- Add butter, coconut and vanilla then mix well and set aside to cool.
- Whip egg whites until light and fluffy then gradually add sugar beating well after each addition.
- Preheat oven to 350 then spoon half the coconut cream into shell.
- Add pineapple mixture then top with remaining coconut cream.
- Spread meringue evenly over top and bake 15 minutes.
The Rating
Reviewed by 5 people-
Mmmmmmmmmmmmmmm
5 from me
ozsmom
in Nepean loved it
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Cat ,..you are on a roll tonight... five forks
peetabear
in mid-hudson valley loved it
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Very good
hungrybear
in Miner loved it
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