Taste the tropics in this cream pie with coconut and pineapple.
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Crust
1/4 cup Land O Lakes® Butter, melted
1 (7-ounce) package (2 2/3 cups) sweetened flaked coconut, toasted
Filling
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
Topping
Land O Lakes® Heavy Whipping Cream, whipped, sweetened, if desired
Sweetened flaked coconut, toasted, if desired
*Substitute 1 teaspoon rum extract.
STEP 1
Combine all crust ingredients in bowl. Press onto bottom and up sides of ungreased 9-inch pie pan. Refrigerate 15 minutes.
STEP 2
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.
STEP 3
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.
STEP 4
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.