Think of this tropical Pineapple & Coconut Pie as a Piña Colada in pie form, minus the paper umbrella and rum. Find more recipes for pies in our 2017 Artisan Pies & Tarts Special Issue, here.
Pineapple & Coconut Pie
Makes 1 (9-inch) pie
- 3 cups (375 grams) all-purpose flour
- 1 tablespoon (12 grams) granulated sugar
- 2 teaspoons (6 grams) kosher salt
- 1 cup (227 grams) cold unsalted butter, cubed
- ⅓ cup plus 2 teaspoons (90 grams) ice water
- 2 tablespoons (4 grams) orange zest
- 2 tablespoons (30 grams) fresh orange juice
- 1 large egg (50 grams)
- 1 teaspoon (5 grams) water
- 4 cups (800 grams) fresh pineapple, peeled, cored, and sliced ¼-inch-thick
- Toasted Coconut Pastry Cream (recipe follows)
- Garnish: toasted flaked coconut
- In the work bowl of a food processor, place flour, sugar, and salt; pulse until combined. Add cold butter, pulsing until mixture is crumbly. Add ⅓ cup plus 2 teaspoons (90 grams) ice water and orange zest and juice, pulsing until dough just comes together. Divide dough in half, and shape each half into a disk. Wrap tightly in plastic wrap, and refrigerate for 30 minutes.
- Preheat oven to 350°F (180°C).
- On a lightly floured surface, roll half of dough into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Trim excess dough to ½ inch beyond edge of plate. Fold edges under. Prick the bottom and sides of dough with a fork. Refrigerate for at least 30 minutes.
- Using a sharp knife, cut ¼-inch-wide strips. Using three strips at a time, braid the dough and pinch the ends to hold the braid together.
- On a lightly floured surface, roll remaining dough into a 10-inch circle. Using a sharp knife, cut ¼-inch-wide strips. Braid dough strips, pinching ends to seal.
- Brush water on rim of prepared dough in plate. Place braided dough along brushed rim. Overlap end pieces, and pinch together to seal. In a small bowl, whisk together egg and 1 teaspoon (5 grams) water; lightly brush over dough.
- Top dough with a piece of parchment paper, letting ends extend over edges of plate. Add pie weights.
- Bake for 15 minutes. Carefully remove paper and weights. Bake until golden brown, about 15 minutes more. Let cool for 10 minutes.
- Arrange 1 cup (200 grams) pineapple in bottom of prepared crust. Top with Toasted Coconut Pastry Cream. Top with remaining 3 cups (600 grams) pineapple. Garnish with coconut, if desired.
Toasted Coconut Pastry Cream
Makes about 2 cups
- 1 cup (240 grams) whole milk
- 1 cup (240 grams) unsweetened coconut milk
- ⅔ cup (133 grams) granulated sugar, divided
- 4½ tablespoons (36 grams) cornstarch
- 5 large egg yolks (93 grams)
- 2 tablespoons (28 grams) unsalted butter, softened
- ⅔ cup (33 grams) unsweetened flaked coconut, toasted
- In a medium saucepan, bring milk, coconut milk, and ⅓ cup (66.5 grams) sugar to a boil over medium heat.
- In a medium bowl, whisk together cornstarch, egg yolks, and remaining ⅓ cup (66.5 grams) sugar until combined. Whisking constantly, add 1 cup (240 grams) hot milk mixture to yolk mixture. Pour warm yolk mixture into remaining hot milk mixture in saucepan. Cook, whisking constantly, until thickened, 1 to 2 minutes. Remove from heat, and add butter. Fold in coconut.
- Pour mixture onto a rimmed half-sheet pan, and cover with a piece of plastic wrap, pressing wrap directly onto surface. Let cool to room temperature before using.