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Pineapple Cream Pie With Coconut Crust
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−1/2 Cup Graham cracker crumbs
Cup Flaked coconut
Stick butter; melted
1/4 Cup Whole milk
Cup Sugar
Eggs; separated
/4 Cup Cornstarch
Cup Finely chopped fresh pineapple
Teaspoon Vanilla
Tablespoon Butter
Preheat the oven to 350 degrees F.
In a mixing bowl combine the graham cracker crumbs, coconut and melted
butter. Mix well. Press into the bottom and sides on a nine inch pie pan.
Bake until firm and golden brown, about 20 minutes. Remove from the oven and
cool completely.
Increase the oven temperature to 400 degrees. In a saucepan, whisk the two
cups of milk and sugar together. Place the pan over medium heat and bring
the liquid up to a simmer. In a separate bowl, whisk the egg yolks together.
Temper the hot milk into the egg yolks. Whisk the tempered egg mixture into
the hot milk mixture. In a small bowl, whisk the cornstarch into the
remaining milk to make a slurry. Whisk the slurry into the hot milk mixture.
Bring the liquid up to a boil and reduce to a simmer. Cook the mixture,
stirring constantly, until the filling is thick, about 4 to 6 minutes. Fold
in the pineapple, vanilla and butter. Mix well. Pour the filling into the
prepared pie crust and cool the pie completely.
Using an electric mixer with a whip attachment, whip the egg whites to soft
peaks. Add the remaining sugar and whip the egg whites to stiff peaks.
Spread the egg whites over the top of the pie. Place the pie in the oven and
cook for about 3 to 4 minutes, or until the meringue is golden brown. Slice
and garnish with powdered sugar and fresh mint.
Yield: 1 pie
Pineapple Cream Pie With Coconut Crust
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