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?
1/2 cup coconut oil
1/4 cup brown rice syrup
1/3 cup raw sugar
1 cup almond meal
2/3 cup plain flour
1 small fresh pineapple (peeled and thinly diced)
50ml pineapple juice
2 tablespoons maple syrup
2 tablespoons water
1 1/2 teaspoons custard powder
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
- Preheat oven to 180 degrees Celsius.
- Line a 9 inch pie dish with baking paper.
- Melt coconut oil, brown rice syrup and sugar together in a small saucepan until sugar has dissolved.
- Allow to cool. Add in the egg and whisk until combined.
- 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.
- Press the pastry into the pie dish. Chill in the freezer for 10 minutes.
- Stab the pastry with a fork about 5 times, randomly. Put into the oven and bake for 15 minutes.
- 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.
- 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.
- Take off the heat and set aside.
- Beat the egg whites and salt together until soft peaks form.
- Add in the icing sugar and coconut cream and beat for another minute.
- Add in the coconut oil, desiccated coconut and shredded coconut. Mix well.
- 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.
- Bake for a further 20 minutes or until the top becomes golden brown.