Pineapple Coconut Cream Pie in Coconut Cookie Crust
Coconut cream pie is believed to have originated in the United States in the early 20th century.
This is vegetarian recipe. Dish can be prepared in 170 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Pineapple Coconut Cream Pie in Coconut Cookie Crust
Ingredients
Instructions
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Preheat the oven to 350°F (175°C).
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In a food processor, pulse the coconut cookies until finely ground. Add melted butter and pulse until combined.
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Press the mixture into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes, then set aside to cool.
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In a saucepan, combine pineapple chunks, shredded coconut, granulated sugar, cornstarch, and salt. Cook over medium heat until thickened, stirring constantly.
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In a separate bowl, whisk together egg yolks, coconut milk, and heavy cream. Slowly pour the mixture into the saucepan with the pineapple mixture, stirring constantly. Cook until the mixture thickens.
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Remove from heat and stir in vanilla extract. Pour the filling into the cooled crust.
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Refrigerate for at least 2 hours, or until set.
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Before serving, top with whipped cream and toasted coconut flakes.
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Enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 25g39%
- Total Carbohydrate 55g19%
- Sugars 35g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
