Press the pineapple in a colander with the back of a spoon to ensure that it is well drained before adding to the pie. If you prefer, substitute 3 tablespoons of drained pineapple juice for the rum.
- 3/4 cup sugar
- 1/3 cup all-purpose flour
- 2 1/4 cups milk
- 4 beaten egg yolks
- one 8 1/4-ounce can crushed pineapple, well drained
- 3/4 cup flaked coconut
- 3 tablespoons rum
- 1 tablespoon margarine or butter
- 1 1/2 teaspoons vanilla
- Fully Baked Pastry Shell
- 1/3 cup flaked coconut
- 1 cup whipping cream, whipped
Companion recipe: Basic Pie Pastry
In a medium saucepan combine sugar and flour. Gradually stir in milk. Cook and stir over medium-high heat till mixture is thickened and bubbly. Reduce heat. Cook and stir for 2 minutes more. Remove from heat.
Gradually stir about 1 cup of the hot mixture into the egg yolks. Return all to saucepan. Bring to a gentle boil. Cook and stir for 2 minutes more. Remove from heat. Stir in pineapple, 3/4 cup coconut, the rum, margarine or butter, and vanilla. Pour hot filling into baked pastry shell. Cool on a rack for 1 hour. Chill for 3-6 hours before serving.
Meanwhile, spread 1/3 cup coconut in a thin layer in a small baking pan. Bake in a preheated 350 degree F. oven for 5-10 minutes or till golden, stirring once or twice. Remove and cool on a rack.
Decorate the pie with the whipped cream. Sprinkle the toasted coconut over the whipped cream. Store in the refrigerator.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
435 calories; 22g total fat; 132mg cholesterol; 142mg sodium; 50g carbohydrates; 2g fiber; 7g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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