March 14, 2017

Pineapple Coconut Cream Pie

Texas State Fair - Blue Ribbon Winner

If you want a tried and true, blue ribbon winning pie for your next dessert table, do not pass up this Pineapple Coconut Cream Pie, a 1st place winning recipe from the 2016 State Fair of Texas. The crust comes together perfectly (or use a pre-made crust if you need a time-saving shortcut). The filling is sweet, rich, fruity and creamy, and the meringue whips up in a easy breezy wonderful way. The toasted top gives it a picture-perfect finishing touch. 

This award-winning recipe comes from Sue Rainey, a long time baking contestant at the State Fair of Texas. Sue’s friends call her the “queen of crust.”
Her top tips for perfect, flaky crusts: handle the dough as little as possible and use the least amount of flour you can when rolling it out. Sue also favors the intensity of vanilla from Mexico. She goes through giant bottles of it during her busiest baking times of the year:  the State Fair of Texas and the year-end holidays.

Bake like a blue ribbon winner with this state fair winning recipe!

 

Pineapple Coconut Cream Pie

 

Crust:

1 1/3 cups all-purpose flour

1/2  teaspoon salt

1/2 cup butter flavored shortening

6 to 7 tablespoons ice cold water

 

Filling:

1 (20 ounce) can crushed pineapple

1/2 cup sugar

3 tablespoons cornstarch

1/2 teaspoon salt

1 1/2 cups milk

3 egg yolks (keep the whites for the meringue)

1 tablespoon butter

1 teaspoon vanilla

1 1/8 cup coconut, divided

 

Meringue:

3 egg whites

1/3 cup sugar

 

Crust: Preheat oven to 425 degrees F. Mix flour and salt. Blend in shortening with a pastry blender until crumbly. Add water a tablespoon at a time and stir with a fork until mixture will form in a ball. Roll out crust on a lightly floured board. Put in 9-inch pie plate (1 1/2 inches deep) and crimp edges any way you like. Prick holes in bottom and sides of the crust with a fork. Bake at 425 degrees until golden brown, about 15 minutes. Remove from oven. Reduce oven temperature to 350 degrees F.

Filling: Drain the crushed pineapple, reserving 1/2 cup of the juice. Remove any extra juice by using a cheesecloth or paper towel and a strainer; then set aside. Combine the 1/2 cup pineapple juice, sugar, cornstarch, salt, and milk in top of double boiler over medium high heat. Cook the pineapple juice mixture over simmering water, stirring often, until slightly thickened. Add about 3 tablespoons of the hot pineapple juice mixture to the egg yolks (to temper them), then return yolk mixture to the double boiler. Cook about 3 more minutes, stirring often. Remove from heat. Add butter and vanilla, then stir in drained crushed pineapple and 1 cup coconut. Pour onto the already baked crust.

Meringue: Beat egg whites until they are frothy, then gradually add sugar and beat until stiff peaks form. Spread over the filling and seal at edge. Sprinkle with remaining coconut. Bake at 350 degrees 10-15 minutes or until meringue is browned.  Cool and slice. Serves 8.

Tip: Handle the pie crust as little as possible for a tender flaky crust.

-Recipe by Sue Rainey, 2016 State Fair of Texas, Gold Medal Flour Pie Contest