Coconut Cream Pie With Pineapple

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 cup all-purpose flour, divided
• 3 tablespoons ice water
• 2 tablespoons sugar
• 1/8 teaspoon salt
• 1/4 cup vegetable shortening
• cooking spray
• 1 (8 1/4 ounce) can crushed pineapple slices in syrup
• 3/4 cup sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups 1% low-fat milk
• 2 large eggs, lightly beaten
• 2 tablespoons cream of coconut (such as coco lopez)
• 1/4 teaspoon coconut extract
• 1/4 teaspoon vanilla extract
• 1 1/2 cups frozen fat-free whipped topping, , thawed
• 1/4 cup flaked sweetened coconut, , toasted

Recipe

• 1 preheat oven to 425 degrees.
• 2 to prepare crust, lightly spoon flour into dry measuring cups, and level with a knife.
• 3 combine 1/4 cup flour and water; stir with a whisk until well-blended.
• 4 combine 3/4 cup flour, 2 tablespoons sugar, and 1/8 teaspoon salt in a bowl; cut in shortening with a pastry blender or 2 knives until the mixture resembles coarse meal.
• 5 add slurry; mix with a fork until flour mixture is moist.
• 6 press mixture gently into a 4-inch circle on heavy-duty plastic wrap, and cover with additional plastic wrap.
• 7 roll dough, still covered, into a 12-inch circle.
• 8 freeze for 10 minutes.
• 9 remove 1 sheet of plastic wrap, and fit the dough into a 9-inch pie plate coated with cooking spray.
• 10 remove the top sheet of plastic wrap.
• 11 fold edges under, and flute.
• 12 line the dough with a piece of foil, and arrange pie weights or dried beans on foil.
• 13 bake at 425 degrees for 20 minutes or until the edge is lightly browned.
• 14 remove pie weights and foil; cool crust on a wire rack.
• 15 to prepare filling, drain pineapple in a colander, and spoon into the prepared crust.
• 16 combine 3/4 cup sugar, cornstarch, and 1/4 teaspoon salt in a saucepan, and stir in milk.
• 17 bring to a boil; cook for 1 minute, stirring with a whisk.
• 18 gradually add about 1/3 cup hot custard to beaten eggs; stir constantly with a whisk.
• 19 return egg mixture to pan.
• 20 cook for 2 minutes or until thick, stirring constantly.
• 21 remove mixture from heat; stir in cream of coconut and extracts.
• 22 spoon mixture into the prepared crust.
• 23 cover surface of filling with plastic wrap; chill until set (about 2 hours).
• 24 remove plastic wrap, and spread whipped topping evenly over filling.
• 25 sprinkle with coconut.