We have all had coconut cream pie and by adding the ultimate in sweet fruit to it, you have a tremendously flavored pie that is simple and such a treat!
Pineapple Cream Pie
INGREDIENTS
One 9-inch prebaked pie crust
½ fresh pineapple
2 cups coconut milk
½ cup shredded coconut
¼ cup sugar
2 yolks
4 tablespoons cornstarch
½ teaspoon almond extract, optional
INSTRUCTIONS
Start by cutting off the crown of the pineapple. Cut pineapple in half vertically. Cut in half again. Place cut side down and slice each quarter in half. With a non-serrated knife, cut the “rind” off each piece, removing any eyes that are left. Place in blender or food processor with remainder of ingredients except coconut. Quickly pulse only a couple times to reduce pineapple to bits that resemble canned, crushed pineapple.
Transfer to medium saucepan, adding coconut, and place over medium heat. Stir a couple times until starting to scald, then almost constantly stir, or whisk, until it beginning to boil. Continue cooking and stirring for 1 additional minute, or until as thick as possible. Remove from heat and stir in the extract now if using.
Pour into baked pie shell. Let sit on counter for 30 minutes to form a crust over the top before covering with film wrap to cool completely in refrigerator.
The Yankee Chef Jim Bailey is a third-generation chef, food columnist, cookbook author and food historian. Bailey lives in Maine with his wife and four children.
