Taste the tropics in this cream pie with coconut and pineapple.
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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 large Land O Lakes® Eggs (yolks only), slightly beaten
1 (8-ounce) can crushed pineapple, well-drained
2 tablespoons light rum, if desired
1 teaspoon vanilla
Land O Lakes® Heavy Whipping Cream, whipped, sweetened, if desired
Sweetened flaked coconut, toasted, if desired
*Substitute 1 teaspoon rum extract.
Combine all crust ingredients in 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, 7-9 minutes or until mixture comes to a full boil. 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, 1-2 minutes or until mixture reaches 160°F and is thick enough to coat back of metal spoon. (Do not boil.) Stir in pineapple, rum and vanilla. Pour into crust. Refrigerate at least 2 hours.
Garnish with whipped cream and additional toasted coconut, if desired.
- To toast coconut, spread coconut into single layer on ungreased 15x10x1-inch baking pan. Bake at 350°F., stirring occasionally, 10-14 minutes or until lightly browned.
- Substitute gluten-free vanilla when making this recipe gluten-free.
This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking.