Coconut Cream Pie with Pineapple

Ingredients

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

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 ...

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