Post by chief_cook2 on Aug 30, 2005 17:41:10 GMT -6
PINEAPPLE COCONUT CREAM PIE (WITH OATMEAL COOKIES)
CRUST:
20 oatmeal cookies
1/2 stick cutter, melted
FILLING:
3/4 cup sugar
1/3 cup cornstarch
20 oz can crushed pineapple, reserve juice
14 oz can coconut milk
yolks from 5 eggs
2 tbs butter
1 cup sweetened flaked coconut, chopped
1 cup heavy cream
2 tbs sugar
Garnish: sweetened flaked coconut, pineapple chunks, mint sprigs
Heat oven to 350°. Coat 9 inch pie plate with nonstick spray. CRUST: Finely
crush cookies in plastic bag. Add butter, knead to mix. Press over bottom and
up sides of pie plate. Bake 12 min. or until toasted around edge. Cool.
FILLING: Mix sugar and cornstarch in saucepan. Add enough pineapple juice to coconut
milk to make 2 1/2 cups. Stir into sugar mixture. Bring to a boil, boil 1 min.
remove from heat. Whisk yolks to mix. Whisk in half the hot mixture, return
yolks to saucepan. Cook 2 min. Remove from heat, stir in butter until melted.
Stir in pineapple and coconut. Pour into crust. Cover with plastic wrap,
refrigerate 3 hours. BEFORE SERVING: Beat cream and sugar until stiff peaks form.
Spread over pie. Garnish. MAKES 8 SERVINGS.*
CRUST:
20 oatmeal cookies
1/2 stick cutter, melted
FILLING:
3/4 cup sugar
1/3 cup cornstarch
20 oz can crushed pineapple, reserve juice
14 oz can coconut milk
yolks from 5 eggs
2 tbs butter
1 cup sweetened flaked coconut, chopped
1 cup heavy cream
2 tbs sugar
Garnish: sweetened flaked coconut, pineapple chunks, mint sprigs
Heat oven to 350°. Coat 9 inch pie plate with nonstick spray. CRUST: Finely
crush cookies in plastic bag. Add butter, knead to mix. Press over bottom and
up sides of pie plate. Bake 12 min. or until toasted around edge. Cool.
FILLING: Mix sugar and cornstarch in saucepan. Add enough pineapple juice to coconut
milk to make 2 1/2 cups. Stir into sugar mixture. Bring to a boil, boil 1 min.
remove from heat. Whisk yolks to mix. Whisk in half the hot mixture, return
yolks to saucepan. Cook 2 min. Remove from heat, stir in butter until melted.
Stir in pineapple and coconut. Pour into crust. Cover with plastic wrap,
refrigerate 3 hours. BEFORE SERVING: Beat cream and sugar until stiff peaks form.
Spread over pie. Garnish. MAKES 8 SERVINGS.*