Pineapple Coconut Cream Pie Recipe 455

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.

Steps:

• In a small saucepan, combine pineapple and 2 tablespoons sugar. Bring to a boil; cook until liquid is almost evaporated, stirring occasionally, 6-8 minutes. Cool completely., Preheat oven to 350°. Place cookies in a food processor; pulse until fine crumbs form. Add butter; pulse just until blended. Press onto bottom and up sides of a 9-in. deep-dish pie plate., In a large bowl, beat cream cheese and remaining sugar until smooth. Beat in yogurt, almonds and vanilla. Add eggs; beat on low speed just until blended. Fold in pineapple mixture. Pour into crust. Bake until center is almost set, 35-40 minutes. Cool on a wire rack 1 hour. Refrigerate pie and can of coconut milk at least 4 hours or until cold., Place a mixer bowl and whisk attachment in freezer until cold, about 15 minutes. Turn chilled can of coconut milk upside down; open can. Pour off and discard liquid portion. Transfer solid portion remaining in can to chilled bowl. Add confectioners' sugar and vanilla; beat until stiff peaks form. Serve with pie.

Steps:

• Whisk sugar, flour, and salt together in a saucepan over medium heat. Add milk and cook, whisking constantly, until mixture thickens and begins to bubble, 3 to 5 minutes. Remove from heat.
• Stir pineapple, egg yolks, and butter into milk mixture. Return to heat and cook over medium heat until mixture begins to bubble, 3 to 5 minutes. Continue cooking, stirring constantly, until hot and thick, about 2 minutes more. Pour mixture into prepared pie crust. Refrigerate until chilled, at least 3 hours.

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until thickened. Stir in coconut and pineapple. Pour into pastry shell. Chill for at least 2 hours. Garnish with whipped topping if desired.

Steps:

• 1. Mix pineapple pie filling and 1/2 cup shredded coconut and pour into pie crust.
• 2. Spread remaining coconut over top of pie.
• 3. Bake in preheated oven at 350 for 25 minutes or until coconut on top looks toasted.

Steps:

• Position a rack in center of the oven and preheat to 375. Line 2 baking sheets with parchment paper and set aside.
• In a small bowl whisk together the flour, salt and baking powder. Set aside.
• In a bowl of a stand mixer combine the butter, palm shortening and sugar and mix on medium until light and fluffy about 3 minutes.
• Add the eggs 1 at a time mixing well after each one. Add in the crushed pineapple and vanilla extract and mix another minute.
• Add the flour and pineapple juice in 2 additions mixing until just combined.
• On the prepared baking sheets using a cookie scoop or spoons place batter in about 2 tablespoonfuls about 2 inches apart.
• Bake for 10 minutes. Let cool for 5 minutes and then carefully remove to a cooling rack using a thin spatula to move them being careful not to break.
• Let cool completely before frosting and assembly. For the coconut marshmallow fluff combine butter and marshmallow fluff in a bowl of a stand mixer and mix until well combined 3-4 minutes.
• Slowly add in sifted powdered sugar and once that is combined mix coconut extract and the shredded coconut.
• To assemble spread about 2 tablespoons of filling on one of the cookies then top with another and roll the edges in the toasted coconut or sprinkle it on.
• Keep refrigerated up to 1 week in an airtight container. Serve at room temperature.

Steps:

• For the crust: In the bowl of a food processor, pulse the wafer cookies, macadamia nuts, granulated sugar and salt together until the mixture forms fine crumbs. Add the melted butter and pulse until the mixture is evenly combined.
• Press the crust into a 9-inch pie plate and transfer to the freezer until firm (at least 1 hour and up to overnight).
• For the filling: In a medium pot, heat the coconut milk and whole milk together over medium heat. In a small bowl, whisk the granulated sugar, cornstarch, salt, egg and egg yolk to combine. When the milk mixture comes to a simmer, pour about 1/4 of it into the sugar/egg mixture, whisking constantly.
• Return this mixture to the pot and continue to cook over medium-low heat until the mixture thickens and large bubbles pop up from the center of the pot, 3 to 5 minutes.
• Remove the pot from the heat and stir in the butter, vanilla and shredded coconut. Pour the mixture into the frozen pie crust, cover directly with plastic wrap and refrigerate to cool completely.
• For the toppings: In a medium pot, stir together the crushed pineapple, light brown sugar, cornstarch and salt to combine. Cook over medium heat, stirring constantly, until the mixture thickens, 3 to 4 minutes. Cool completely, then pour on top of the chilled pie. Sprinkle the macadamia nuts in an even layer on top of the pie. (The pie can be made up to this point 24 hours ahead of time.)
• When ready to serve, toss the strawberries and honey together in a medium bowl. Arrange in an even layer on top of the pie. Serve slices with whipped cream.

Steps:

• 1. Remove plastic from pie crust;set aside.
• 2. Using the pudding mix dry. Mix all ingredients given , except the pie crust in a medium bowl;pineapple juice too; and blend thoroughly.
• 3. Pour mixture into pie crust...If desired top with 1 cup of thawed whipped topping and sprinkle top with toasted coconut. Chill for 1 hour. Enjoy!

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.