Last week, my big brother (Hi David!) came to town for a visit. Partly to visit with the parental units (that term makes me laugh out loud every time I hear it), and partly to celebrate his birthday.
Now, my brother is one of those unique individuals ~ he’s got everything all wrapped up in one package: smart, successful, handsome, and related to me. 😉
But, the most interesting part about him is that even though we come from the same gene pool, he doesn’t.like.chocolate.
insert raised eyebrow and side eye here…….
It is simply unfathomable to me …..bewildering…..incomprehensible…….. however, I suppose I could look at the bright side and be thankful that I get to consume his share of the world’s chocolate supply…
Yes that’s my story and I’m sticking with it. 🙂
So after a bit of thinking and pondering while on the treadmill (remember, that’s where I make all of my important decisions), I did a little online searching, found this recipe and knew it would be perfect.
And honestly, I was simply blown away with the flavor. It tasted like a tropical vacation on a plate. Seriously. Insert one paper umbrella and let your mind wander to a faraway beach destination….
Pineapple Coconut Cream Pie – adapted from Kitchen Daily News
3/4 cup sugar
1/3 cup cornstarch
1 can (20 oz) crushed pineapple, in its own juice, well drained, reserve juice
1 can (14 oz) coconut milk (not cream of coconut)
5 egg yolks
2 tbs butter, cut into pieces
2 tbs. coconut rum (optional, but highly recommended)
1 cup sweetened flaked coconut, chopped
1 cup heavy (whipping) cream
2 Tbsp sugar
1 prebaked 9″ pie shell crust of your choice
Mix sugar and cornstarch in a 2-qt saucepan. Add enough pineapple juice to coconut milk to make 21⁄2 cups. Stir into sugar mixture, then bring to a boil over medium heat, stirring slowly but constantly. Boil 1 minute, again whisking slowly but constantly. Remove pan from the heat. Whisk yolks to mix, and gradually whisk in about half the hot mixture; return yolk mixture to saucepan. Stir over low heat 2 minutes. Remove from heat, add coconut rum and butter, and stir gently until butter is melted. Stir in pineapple and coconut. Pour into prepared crust. Cover surface with plastic wrap; refrigerate at least 3 hours.
Right before you are ready to serve the pie, beat together cream and sugar with mixer until stiff peaks form, and spread over the pie.