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      RECIPE TITLE "Coconut Cream Pie with Pineapple" recipe excerpted source: Cooking Light magazine , JULY 2000
    posted by JudyC, courtesy of Cooks Online on Compuserve

    yields8 servingstime---difficultyeasy

      RECIPE INGREDIENTS

    Crust:
    1 cup all-purpose flour, divided
    3 tablespoons ice water
    2 tablespoons sugar
    1/8 teaspoon salt
    1/4 cup vegetable shortening
    Cooking spray

    Filling:
    1 (8 1/4-ounce) can crushed pineapple in heavy 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 METHOD

    Preheat oven to 425°.

    To prepare crust, lightly spoon flour into dry measuring cups, and level with a knife. Combine 1/4 cup flour and water; stir with a whisk until well-blended.

    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. Add slurry; mix with a fork until flour mixture is moist.

    Press mixture gently into a 4-inch circle on heavy-duty plastic wrap, and cover with additional plastic wrap. Roll dough, still covered, into a 12-inch circle. Freeze for 10 minutes.

    Remove 1 sheet of plastic wrap, and fit the dough into a 9-inch pie plate coated with cooking spray. Remove the top sheet of plastic wrap. Fold edges under, and flute. Line the dough with a piece of foil, and arrange pie weights or dried beans on foil. Bake at 425° for 20 minutes or until the edge is lightly browned. Remove pie weights and foil; cool crust on a wire rack.

    To prepare filling, drain pineapple in a colander, and spoon into the prepared crust. Combine 3/4 cup sugar, cornstarch, and 1/4 teaspoon salt in a saucepan, and stir in milk. Bring to a boil; cook for 1 minute, stirring with a whisk. Gradually add about 1/3 cup hot custard to beaten eggs; stir constantly with a whisk. Return egg mixture to pan. Cook for 2 minutes or until thick, stirring constantly. Remove mixture from heat; stir in cream of coconut and extracts. Spoon mixture into the prepared crust. Cover surface of filling with plastic wrap; chill until set (about 2 hours).

    Remove plastic wrap, and spread whipped topping evenly over filling. Sprinkle with coconut.

      Nutritional Information

    Calories 319(28% from fat); Fat 10g (sat 6.4g,mono 2.4g,poly 0.5g); Protein 5g; Cholesterol 73mg; Calcium 68mg; Sodium 226mg; Fiber 0.9g; Iron 1.2mg; Carbohydrate 51.9g


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