Saturday, 14 March 2009

Pineapple Coconut Cream Pie

This came out as a real winning improvisation just the other day. I just love the combination of coconuts and Pineapple, perhaps the next time I will add a few drops of rum and make it into a "Pina Colada Pie"!! :-D

Ingredients: Pie shell

250g plain flour
120g butter, cubed, at room temperature
120g sugar
2 egg yolks (or 1 large egg yolk)
1 pinch of salt
(you can save some work by using a ready made puff pastry dough)

Ingredients: Coconut Custard

300ml whole milk
2 table spoon (generous heap) flour
140g sugar
4 egg yolks
300ml coconut milk
some drops of vanilla essence

half pineapple, or 1 baby pineapple

Pie shell

Work together the flour and butter, rubbing the butter into the flour until butter gets integrated to the flour. Make a well, and pour the sugar and yolks. Knead the dough, first carefully joining all the ingredients, then vigorously, until the texture becomes solid and smooth.
(Up to this part, it can be done in a electric mixer/food processor)

Wrap the dough and let it rest in the fridge for half an hour.

Roll out the dough on a flat surface, divide the dough to roughly 6-4.
Take the 60% portion and stretch it with a rolling pin to fit into a round pie form (about 28cm/11 inch)*

Poke some holes on the dough spread on the bottom of the form with a fork.

Cover the surface with a wax paper, spread over some dried beans and blind bake it at about 190°C(375°F) for 10-15 minutes.**
Let it cool a little until it becomes manageable.

Stretch out the rest of the 40% dough, into a long ribbon form (easier if you make it into a few pieces), wrap around the side of the pie form to make the border, securing the joint with the baked shell bottom.
If you like using the end of a fork or butter knife, press around the edge to make a decorative pie shell pattern.

*I am not very good at handling a fully stretched pie dough, so I press out half way and then transfer it inside the pie shell, then stretch them into the edge with my fingers.

**If you are using a ready made puff pastry dough, cover the edges with aluminum foil to keep it from burning, or cut out just enough to make the side/edges to be attached after blind baking.


Mix the flour vigorously into the milk, until the flour is dissolved.
Put all the ingredients in a double boiler, heat it up, mixing constantly, until the cream thickens.

Remove the excess (outer skin, core) from the pineapple, and roughly chop it into small pieces.

Pour the cream evenly into the pie shell, then arrange the pineapple pieces on top to almost cover the surface.

Bake the pie in the oven at 180°C (350°F) for another 20-25 minutes, until the custard is fully cooked and the edge of the shell is golden brown.

Let cool, serve with a whipped cream.

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