Coconut Cream Pie with Pineapple

Coconut Cream Pie with Pineapple
Photo by Randy Mayor

Ingredients

  • 2 tablespoons cream of coconut (such as Coco Lopez)
  • ¾ cup sugar
  • ¼ cup vegetable shortening
  • 1/8 teaspoon salt
  • ¼ cup flaked sweetened coconut, toasted
  • Filling:
  • ¼ teaspoon coconut extract
  • + 12 more ingredients
    • Crust:
    • 2 tablespoons sugar
    • 3 tablespoons ice water
    • 1 cup all-purpose flour, divided
    • ¼ teaspoon vanilla extract
    • 2 large eggs, lightly beaten
    • 1 ½ cups 1% low-fat milk
    • 1 ½ cups frozen fat-free whipped topping, thawed
    • ¼ teaspoon salt
    • ¼ cup cornstarch
    • 1 (8 1/4-ounce) can crushed pineapple in heavy syrup
    • Cooking spray

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 ...

View full recipe at My Recipes

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