Coconut Pineapple Pie Food

COCONUT PINEAPPLE PIE

Steps:

• Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes., In a large bowl, combine sugar and flour. Add the corn syrup, coconut, pineapple, eggs and vanilla; mix well. Pour into crust. Drizzle with butter. , Bake until a knife inserted in the center comes out clean, 50-55 minutes. Cover pie loosely with foil during the last 30 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack. Chill before cutting. Store in the refrigerator.

PINEAPPLE COCONUT PIE

Steps:

• Combine pineapple juice, flour, sugar, salt, and egg in a blender. Blend until smooth.
• In a medium saucepan, cook and stir over medium heat until thick. Remove from heat. Stir in coconut, butter and vanilla. Mix well. Pour into baked pie shell. Cool until set.

CARAMELIZED PINEAPPLE-COCONUT PIE

Steps:

• Preheat oven to 400ºF. Prepare and bake pie crust in 9-inch pie plate as directed on package for unfilled one-crust pie. Meanwhile, melt butter in medium skillet on medium-high heat. Stir in brown sugar until well blended. Add pineapple; stir to evenly coat. Cook 5 min. or until pineapple is caramelized and liquid is absorbed. Remove from heat; set aside.
• Beat cream cheese and granulated sugar in medium bowl until well blended. Add eggs and extract; beat until well blended. Stir in coconut. Pour cream cheese mixture into crust. Top with caramelized pineapple. Reduce oven temperature to 350ºF.
• Bake 25 min. or until wooden toothpick inserted in center comes out clean. Cool 10 min. Serve warm or completely cooled topped with the whipped topping. Store any leftover pie in refrigerator.

COCONUT FLOUR PIE CRUST RECIPE - LOW CARB & GLUTEN-FREE

Steps:

• Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a 9 in (23 cm) round pie pan with parchment paper, or grease well.
• Combine the coconut flour, butter, erythritol, and sea salt in a food processor. Pulse until well combined.
• Add the eggs and vanilla extract. Process again until dough forms.
• Press the coconut flour pie crust dough into the pie pan. Poke holes in the bottom with a fork or toothpick.
• Bake for 10-15 minutes, until firm and just barely golden on the edges. Rest on the counter for at least 10 minutes before adding filling, then you can bake again as needed for the filling. If the edges start to brown too much before the filling is done, you can cover them with foil. Cool completely before cutting.

DANG GOOD PIE

Steps:

• 1. Bake prepared pie crust at 350 for 10 minutes.
• 2. Mix eggs in small bowl. Then melt butter. Mix all ingredients together in medium bowl. Do not drain the pineapple.
• 3. Pour into prepared pie shell and bake. Bake at 350 for 45 min or until the center is set.

PINEAPPLE COCONUT PIE

Steps:

• Make sure butter has cooled a little.
• Mix sugar, eggs and butter.
• Mix in pineapple, coconut and vanilla.
• Pour into pie shells.
• Bake at 350 degrees F for 35 minutes or until done.

PINEAPPLE COCONUT PIE

Steps:

• Beat eggs and mix with melted butter which has been cooled. Add sugar, pineapple with juice, coconut, vanilla and flour.
• Pour into unbaked pie shell. Bake in a 325 degree oven until lightly brown. If crust begins to brown too fast, cover with foil on edges.

PINEAPPLE COCONUT PIE

Steps:

• Preheat the oven to 350 degrees F (180 degrees C).
• For the coconut filling: Pop the coconut in the oven and bake until it starts to crack, about 1 hour. Let cool and remove the outer shell. Reserve the coconut milk for another use, such as Adobo Pork Shanks with Fried Rice. Using a food processor, reduce the flesh to a fine powder.
• Spread 2 cups coconut on a parchment-lined baking sheet. Toast in the oven until golden brown, about 10 minutes. Let cool.
• For the lime shortbread crust: Pulse the all-purpose flour, confectioners' sugar and lime zest in a food processor to combine. Add the butter and pulse until coarse crumbs form. Add the egg yolks and process just until the dough forms a ball. Flatten the dough into a disk, wrap in plastic wrap and refrigerate for 30 minutes.
• Roll out the dough on a floured surface and fit into an 8- to 9-inch (20 to 23 centimeter) tart pan with a removable bottom. You can use your fingertips to evenly press the dough onto the bottom and up the sides of the pan.
• Finish the coconut filling: Beat the almond flour, butter, confectioners' sugar and toasted coconut with a mixer until creamy. Add the eggs and beat until pale and creamy, 2 to 3 minutes. Pour the coconut filling into the pie shell. Refrigerate for 1 hour. (This will help prevent the crust from shrinking while it bakes.)
• Position an oven rack in the center of the oven and preheat to 425 degrees F (220 degrees C).
• Bake the tart until golden brown, about 30 minutes. Let cool.
• For the pineapple jam: Bring the sugar and 1 cup (250ml) water to a simmer in a saucepan over high heat, stirring until the sugar is dissolved. Reduce the heat to low, add the pineapple and cardamom seeds and cook for about 30 minutes, stirring occasionally.
• Spread the pineapple jam over the cooled tart. Garnish with coconut shavings.

COCONUT RUM PIE WITH PINEAPPLE

Steps:

• For crust:.
• Preheat oven to 350°F Blend first 4 ingredients until sticky crumbs form. Press crumbs onto bottom and up sides of 9-inch-diameter metal pie pan. Freeze 10 minutes.
• Bake crust until golden brown, about 10 minutes. Cool. Freeze crust.
• For filling:.
• Whisk 1 cup cream of coconut, egg yolks and lemon juice in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk constantly until candy thermometer registers 160°F, about 3 minutes. Remove bowl from over water. Using electric mixer, beat mixture until cool and thick, about 5 minutes.
• Combine whipping cream, extract, rum and remaining cream of coconut in another large bowl. Beat until soft peaks form. Fold cream mixture and 1 cup toasted coconut into egg mixture. Freeze until softly set, stirring occasionally, about 3 hours.
• Spoon filling into crust, mounding slightly. Cover and freeze overnight. (Can be prepared 1 week ahead. Keep frozen.)
• Run small knife around sides of pan. Arrange pineapple atop pie in overlapping circles. Brush with preserves. Sprinkle with 1 tablespoon toasted coconut.

PINEAPPLE-COCONUT PIE

Steps:

• Preheat oven to 325°F. Flatten crust on lightly floured surface; press seams together if necessary. Fit into 9-inch-diameter glass pie dish; crimp edges.
• Arrange pineapple in crust. Combine sugar, flour and salt in medium bowl. Add eggs and butter and blend well. Pour batter evenly over pineapple. Sprinkle coconut and nuts over and press lightly into batter. Bake until light brown and center is firm to touch, about 1 hour 15 minutes. Transfer to rack and cool completely.

PINEAPPLE PIE RECIPE

Steps:

• Preheat oven to 350 F. (There's a no-bake version listed earlier in the post if you prefer.) Stir all pie filling ingredients together, then smooth into the crust. Bake on the center rack 35 minutes. Let cool before slicing.View Nutrition Facts