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5* NB: Coconut Cream Pie w/ Pineapple

Source of Recipe

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5* Coconut Cream Pie w/ Pineapple

Myrecipes.com
Cooking Light - July 2000
Reviews rate this recipe 5 Stars!
8 servings

Coconut Cream Pie gets a burst of bright flavor from tart pineapple. This chilled dessert sets for two hours before serving.

Ingredients:
Crust:
1 cup all-purpose flour, divided
3 tablespoons ice water
2 tablespoons sugar
1/8 teaspoon salt
1/4 cup vegetable shortening
Cooking spray

Filling:
1 (8 1/4-ounce) can crushed pineapple in heavy syrup
3/4 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
1-1/2 cups 1% low-fat milk
2 large eggs, lightly beaten
2 tablespoons cream of coconut (such as Coco Lopez)
1/4 teaspoon coconut extract
1/4 teaspoon vanilla extract
1-1/2 cups frozen fat-free whipped topping, thawed
1/4 cup flaked sweetened coconut, toasted

Preparation:
Preheat oven to 425°.

To prepare crust, lightly spoon flour into dry measuring cups, and level with a knife. Combine 1/4 cup flour and water; stir with a whisk until well-blended.

Combine 3/4 cup flour, 2 tablespoons sugar, and 1/8 teaspoon salt in a bowl; cut in shortening with a pastry blender or 2 knives until the mixture resembles coarse meal. Add slurry; mix with a fork until flour mixture is moist.

Press mixture gently into a 4-inch circle on heavy-duty plastic wrap, and cover with additional plastic wrap. Roll dough, still covered, into a 12-inch circle. Freeze for 10 minutes.

Remove 1 sheet of plastic wrap, and fit the dough into a 9-inch pie plate coated with cooking spray. Remove the top sheet of plastic wrap. Fold edges under, and flute. Line the dough with a piece of foil, and arrange pie weights or dried beans on foil. Bake at 425° for 20 minutes or until the edge is lightly browned. Remove pie weights and foil; cool crust on a wire rack.

To prepare filling, drain pineapple in a colander, and spoon into the prepared crust. Combine 3/4 cup sugar, cornstarch, and 1/4 teaspoon salt in a saucepan, and stir in milk. Bring to a boil; cook for 1 minute, stirring with a whisk. Gradually add about 1/3 cup hot custard to beaten eggs; stir constantly with a whisk. Return egg mixture to pan. Cook for 2 minutes or until thick, stirring constantly. Remove mixture from heat; stir in cream of coconut and extracts. Spoon mixture into the prepared crust. Cover surface of filling with plastic wrap; chill until set (about 2 hours).

Remove plastic wrap, and spread whipped topping evenly over filling. Sprinkle with coconut.

One serving equals: Calories 319 (Calories from fat 28 %); Fat 10 g (Satfat 6.4 g, Monofat 2.4 g, Polyfat 0.5 g); Protein 5 g; Carbohydrate 51.9 g; Fiber 0.9 g; Cholesterol 73 mg; Sodium 226 mg