Pineapple Coconut Pie

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I used to be slightly addicted to pineapple coconut pie in my childhood. It was an after school indulgence I ate more times than I care to admit.

Unfortunately, the ones I used to buy from my favorite bakery were ladened with dairy products. When I gave up dairy products, I had to say good buy to one of my favorite treats.

After a long wait and some trial and error I finally satisfied my longing for this luscious pie. The sweet and decadent pineapple filling, topped with a coconut crust all stuffed into a chewy pie crust was definitely worth the wait.

It brought me back to the days when I could walk into a bakery and order anything my heart desired. Now I have to bring the bakery to my kitchen. When this pie is baking you’ll think your on holiday in the tropics. Pina Coladas anyone?

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Ingredients:

Crust:

1/2 cup coconut oil

1/4 cup brown rice syrup

1/3 cup raw sugar

1 egg

1 cup almond meal

2/3 cup plain flour

Pineapple Filling:

1 small fresh pineapple (peeled and thinly diced)

50ml pineapple juice

2 tablespoons maple syrup

2 tablespoons water

1 1/2 teaspoons custard powder

Coconut Crust:

2 egg whites

Pinch of salt

1/3 cup icing sugar

2 tablespoons coconut cream

1 tablespoon coconut oil

2/3 cup desiccated coconut

2/3 cup shredded coconut

Method:

Crust: 

  1. Preheat oven to 180 degrees Celsius.
  2. Line a 9 inch pie dish with baking paper.
  3. Melt coconut oil, brown rice syrup and sugar together in a small saucepan until sugar has dissolved.
  4. Allow to cool. Add in the egg and whisk until combined.
  5. Add the almond meal and plain flour to the wet ingredients and stir well. the mixture should be sticky but not liquid. Add 1 tablespoon plain flour if mix is too liquid.
  6. Press the pastry into the pie dish. Chill in the freezer for 10 minutes.
  7. Stab the pastry with a fork about 5 times, randomly. Put into the oven and bake for 15 minutes.

Pineapple filling:

  1. In a large saucepan place the prepared pineapple, pineapple juice and maple syrup and heat on a medium heat for 5-8 minutes, until the pineapple has softened.
  2. In a small glass mix the custard powder and water to form a paste. Add into the pineapple mixture and mix constantly until it starts to thicken.
  3. Take off the heat and set aside.

Coconut Crust:

  1. Beat the egg whites and salt together until soft peaks form.
  2. Add in the icing sugar and coconut cream and beat for another minute.
  3. Add in the coconut oil, desiccated coconut and shredded coconut. Mix well.
  4. Place the pineapple filling into the pie crust. Pour over the coconut crust mixture and press down slightly with a fork to create the crust.
  5. Bake for a further 20 minutes or until the top becomes golden brown.

Happy Baking!

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