Taste the tropics in this cream pie with coconut and pineapple.
| 1/4 |
|
cup LAND O LAKES® Butter, melted |
| 1 |
|
(7-ounce) package (2 2/3 cups) sweetened flaked coconut, toasted |
| 1 1/2 |
|
cups milk |
| 1 |
|
cup coconut milk |
| 2/3 |
|
cup sugar |
| 1/3 |
|
cup cornstarch |
| 3 |
|
egg yolks, slightly beaten |
| 1 |
|
(8-ounce) can crushed pineapple, well-drained |
| 2 |
|
tablespoons light rum, if desired* |
| 1 |
|
teaspoon vanilla |
|
|
Whipping cream, whipped, sweetened, if desired |
|
|
Sweetened flaked coconut, toasted, if desired |
Combine all crust ingredients in medium bowl. Press onto bottom and up sides of ungreased 9-inch pie pan. Refrigerate 15 minutes.
Combine milk, coconut milk, sugar and cornstarch in 2-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to a full boil (7 to 9 minutes). Remove from heat. Stir small amount of milk mixture into egg yolks. Slowly pour egg mixture into remaining milk mixture in saucepan, whisking constantly.
Reduce heat to low.
Cook, stirring constantly, until mixture reaches 160°F. and is thick enough to coat back of metal spoon (1 to 2 minutes). (DO NOT BOIL.) Stir in pineapple, rum and vanilla. Pour into crust. Refrigerate at least 2 hours.
To serve, garnish with whipped cream and additional toasted coconut, if desired.
*Substitute 1 teaspoon rum extract.
Recipe Tip
To toast coconut, spread coconut into single layer on ungreased 15x10x1-inch jelly-roll pan. Bake at 350°F., stirring occasionally, for 10 to 14 minutes or until lightly browned.
Recipe Tip
Substitute gluten-free vanilla when making this recipe gluten-free.
Learn about gluten-free baking.
