PINEAPPLE COCONUT PIE

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Pineapple Coconut Pie image

Chuck Hughes' tropical pineapple coconut pie is easy, quick and deliciously rich and tasty.

Provided by Chuck Hughes

Categories     dessert

Time 3h55m

Yield 6 to 8 servings

Number Of Ingredients 14

1 whole fresh coconut
2 cups/500ml almond flour
1 cup/250ml butter, at room temperature
1 cup/250ml confectioners' sugar
2 eggs
1 cup/250ml all-purpose flour, plus more for the work surface
1/2 cup/125ml confectioners' sugar
Zest of 1 lime
3/4 cup/180ml cold butter, cubed
2 large or 3 small egg yolks
1 cup/250ml granulated sugar
1 pineapple, peeled, cored and chopped
2 cardamom pods, crushed (only use the seeds)
Fresh coconut shavings, for garnish

Steps:

  • Preheat the oven to 350 degrees F (180 degrees C).
  • For the coconut filling: Pop the coconut in the oven and bake until it starts to crack, about 1 hour. Let cool and remove the outer shell. Reserve the coconut milk for another use, such as Adobo Pork Shanks with Fried Rice. Using a food processor, reduce the flesh to a fine powder.
  • Spread 2 cups coconut on a parchment-lined baking sheet. Toast in the oven until golden brown, about 10 minutes. Let cool.
  • For the lime shortbread crust: Pulse the all-purpose flour, confectioners' sugar and lime zest in a food processor to combine. Add the butter and pulse until coarse crumbs form. Add the egg yolks and process just until the dough forms a ball. Flatten the dough into a disk, wrap in plastic wrap and refrigerate for 30 minutes.
  • Roll out the dough on a floured surface and fit into an 8- to 9-inch (20 to 23 centimeter) tart pan with a removable bottom. You can use your fingertips to evenly press the dough onto the bottom and up the sides of the pan.
  • Finish the coconut filling: Beat the almond flour, butter, confectioners' sugar and toasted coconut with a mixer until creamy. Add the eggs and beat until pale and creamy, 2 to 3 minutes. Pour the coconut filling into the pie shell. Refrigerate for 1 hour. (This will help prevent the crust from shrinking while it bakes.)
  • Position an oven rack in the center of the oven and preheat to 425 degrees F (220 degrees C).
  • Bake the tart until golden brown, about 30 minutes. Let cool.
  • For the pineapple jam: Bring the sugar and 1 cup (250ml) water to a simmer in a saucepan over high heat, stirring until the sugar is dissolved. Reduce the heat to low, add the pineapple and cardamom seeds and cook for about 30 minutes, stirring occasionally.
  • Spread the pineapple jam over the cooled tart. Garnish with coconut shavings.

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