Pineapple & Coconut Pie

Pineapple & Coconut Pie

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

5.0 from 1 reviews
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
  1. 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.
  2. Preheat oven to 350°F (180°C).
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Top dough with a piece of parchment paper, letting ends extend over edges of plate. Add pie weights.
  8. Bake for 15 minutes. Carefully remove paper and weights. Bake until golden brown, about 15 minutes more. Let cool for 10 minutes.
  9. 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.

5.0 from 1 reviews
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
  1. In a medium saucepan, bring milk, coconut milk, and ⅓ cup (66.5 grams) sugar to a boil over medium heat.
  2. 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.
  3. 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.





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