Coconut Cream Pie with Pineapple

Coconut Cream Pie with Pineapple

Crust: 1 cup all-purpose flour, divided -(gluten free all purpose

flour can be used.

3 tablespoons ice water

2 tablespoons sugar

1/8 teaspoon salt

1/4 cup vegetable shortening

Cooking spray

Filling:

1 (8 1/4-ounce) can crushed pineapple in heavy syrup

3/4 cup sugar

1/4 cup cornstarch

1/4 teaspoon salt

1 1/2 cups 1% low-fat milk (milk sub can be used to make daury free

2 large eggs, lightly beaten -(substitutes can be used.

2 tablespoons cream of coconut (such as Coco Lopez)

1/4 teaspoon coconut extract

1/4 teaspoon vanilla extract

1 1/2 cups frozen fat-free whipped topping, thawed -(dairy free can

be used

1/4 cup flaked sweetened coconut, toasted

Preheat oven to 425°.

To prepare crust, lightly spoon flour into dry measuring cups, and

level with a knife. Combine 1/4 cup flour and water; stir with a

whisk until well-blended.

Combine 3/4 cup flour, 2 tablespoons sugar, and 1/8 teaspoon salt

in a bowl; cut in shortening with a pastry blender or 2 knives until

the mixture resembles coarse meal. Add slurry; mix with a fork until

flour mixture is moist.

Press mixture gently into a 4-inch circle on heavy-duty plastic

wrap, and cover with additional plastic wrap. Roll dough, still

covered, into a 12-inch circle. Freeze for 10 minutes.

Remove 1 sheet of plastic wrap, and fit the dough into a 9-inch pie

plate coated with cooking spray. Remove the top sheet of plastic

wrap. Fold edges under, and flute. Line the dough with a piece of

foil, and arrange pie weights or dried beans on foil. Bake at 425°

for 20 minutes or until the edge is lightly browned. Remove pie

weights and foil; cool crust on a wire rack.

To prepare filling, drain pineapple in a colander, and spoon into

the prepared crust. Combine 3/4 cup sugar, cornstarch, and 1/4

teaspoon salt in a saucepan, and stir in milk. Bring to a boil; cook

for 1 minute, stirring with a whisk. Gradually add about 1/3 cup hot

custard to beaten eggs; stir constantly with a whisk. Return egg

mixture to pan. Cook for 2 minutes or until thick, stirring

constantly. Remove mixture from heat; stir in cream of coconut and

extracts. Spoon mixture into the prepared crust. Cover surface of

filling with plastic wrap; chill until set (about 2 hours).

Remove plastic wrap, and spread whipped topping evenly over

filling. Sprinkle with coconut.