PINEAPPLE COCONUT MILK PIE
You could call it a Pina Colada Pie, but it has no pineapple juice in it and it has no rum. This pie is like a custard pie with eggs separated with the yolks going into the filling and the whites whipped into the topping. It is very light for a hot summers evening snack maybe sitting by the pool or serving guests on the patio. I made a mistake of using my pastry bag to pipe the topping on the top of the pie and it collapsed a little bit. When you get to the topping just spread the topping onto the pie like whipped cream and bake and brown like meringue in the oven.
1 Baked pastry shell
8-9 inch pie
1 (14-16 oz can) coconut milk, placed in refrigerator for at least 1 hour
- 1/8 cup cornstarch
- 3 tablespoons minute tapioca
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1 can (2-1/2 cups) crushed pineapple or sliced pineapple (chopped) juice strained and saved for another recipe
- 2 egg yolks (beaten) in small bowl / whites saved for topping
- 1 Tablespoon fresh lemon juice
Make baked pie shell, place on side to cool. Take coconut milk out of refrigerator,(do not shake) open can and scoop with a spoon coconut cream on top into mixing bowl, stop scooping when coconut milk is reached. Place bowl with coconut cream in refrigerator to chill, and save coconut milk Mix together cornstarch, tapioca, sugar, and salt in saucepan on stove. Add pineapple and saved coconut milk to pan and heat on medium
heat stirring constantly until thickened. Take a tablespoon of hot mixture and add to egg yolks and whisk egg yolks back into pineapple/coconut mixture. Cook 1 more minute. Keep stirring. Add lemon juice and cool. Pour into pie shell. Preheat oven to 425 degrees.
2 egg whites ( beaten to soft peaks)
1/2 teaspoon cream of tartar
4 tablespoons sugar
Coconut cream (whipped)
Shredded coconut (optional)
Place egg whites in bowl and beat with a mixer , add cream of tarter, gradually add sugar till they reach soft peaks. Wash mixer beaters and dry. Take coconut cream out of refrigerator and beat with a mixer till thick. Gradually add coconut cream to egg whites by taking a rubber spatula and starting on the bottom of the bowl fold cream in , just like you are making a mouse. Make a digging motion, under the whites, coming up to the top and swooshing under and over, always folding never mixing until cream is folded in. With the rubber spatula spread topping over pie spreading all the way till the ends till covered. Top with coconut if desired, and sprinkle with sugar. Bake at 425 degrees for 10 minutes or until golden brown.