Pineapple Coconut Pie Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">250g all-purpose flour</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">½ tsp salt</li><li class="ingredients-single-item">170g cold unsalted butter, cubed</li><li class="ingredients-single-item">80-100ml ice water</li><li class="ingredients-single-item">1 tbsp apple cider vinegar</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">450g fresh pineapple, chopped into 1cm pieces (or canned pineapple chunks, drained well)</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">70g desiccated coconut</li><li class="ingredients-single-item">100g coconut cream</li><li class="ingredients-single-item">3 large eggs</li><li class="ingredients-single-item">60ml pineapple juice</li><li class="ingredients-single-item">2 tbsp cornstarch</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">For the topping:</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">1 tbsp demerara sugar</li><li class="ingredients-single-item">30g toasted coconut flakes</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry cutter or food processor</li><li class="equipment-single-item">Pie weights or dried beans</li><li class="equipment-single-item">Pastry brush</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the pie crust. In a large bowl, whisk together flour, sugar, and salt. Add the cold, cubed butter and using a pastry cutter or your fingertips, work the butter into the flour mixture until you have pea-sized pieces. The varying sizes of butter create pockets of steam during baking, resulting in a perfectly flaky crust.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Combine the ice water and apple cider vinegar in a small cup. The vinegar helps prevent gluten development, ensuring a tender crust. Gradually add this liquid to your flour mixture, stirring with a fork until the dough just begins to come together. You may not need all the liquid – stop when the dough holds together when pinched.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Divide the dough into two portions – about 60% for the bottom crust and 40% for the top. Shape each into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour, or ideally 2 hours. This resting period allows the gluten to relax and the butter to firm up, ensuring a flakier texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare your filling. If using fresh pineapple, place the chopped pieces in a colander to drain excess juice. Reserve 60ml of the juice for the filling. If using canned pineapple, drain well but reserve the same amount of juice.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 190°C (375°F). On a lightly floured surface, roll out the larger disc of dough to about 3mm thickness and a diameter of about 30cm. Carefully transfer to your pie dish, gently pressing it into the corners without stretching. Trim the edges leaving about 2cm overhang. Refrigerate while preparing the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>In a medium saucepan, combine the pineapple chunks with 50g of the sugar. Cook over medium heat for about 5 minutes, stirring occasionally until slightly softened and some juice has been released. This pre-cooking step prevents a soggy bottom crust by reducing excess moisture.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>In a large bowl, whisk together the remaining 50g sugar, cornstarch, and salt. Add the eggs and whisk until smooth. Whisk in the coconut cream, pineapple juice, and vanilla extract until well combined. Fold in the desiccated coconut and the cooked pineapple pieces. The cornstarch will thicken the filling as it bakes, creating a luscious custard texture.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour the filling into the chilled pie crust. Roll out the second disc of dough and either place it whole on top with steam vents cut in, or create a lattice pattern by cutting strips and weaving them together. The lattice allows you to see the beautiful filling and helps moisture escape during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Trim the excess dough and crimp the edges decoratively to seal. Brush the top crust with beaten egg wash for a beautiful golden shine, and sprinkle with demerara sugar for a delightful crunch and sparkle.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Place the pie on a baking sheet (to catch any potential drips) and bake for 20 minutes at 190°C (375°F). Then lower the temperature to 175°C (350°F) and continue baking for 35-40 minutes more, until the crust is deeply golden and the filling is bubbling in the center. If the edges brown too quickly, shield them with aluminum foil.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>During the last 5 minutes of baking, sprinkle the toasted coconut flakes on top of the pie for extra flavor and texture. The residual heat will set them perfectly without burning.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the pie to cool completely on a wire rack for at least 3 hours before slicing. This cooling period is crucial as it allows the filling to set properly. If cut too soon, the filling will be runny rather than beautifully set.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Serve at room temperature or slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream. The pie will keep covered at room temperature for 2 days or refrigerated for up to 5 days, though the crust will soften slightly over time.</li></ol>