Piña Colada Pie

A layer of sweet-tart pineapple, a layer of coconut custard with a hint of rum, and a mountain of whipped cream top off this joyful summertime cream pie dish. It's a party in a pie pan when you add some toasted coconut on top.

Ingredients :

For the coconut custard

• All-purpose flour, 1/4 (32g) cup

• 50/100 g of sugar

• 1/2 kosher salt spoon

• Full-fat coconut milk in a can, 1 (13.5 ounces).

• 0.5 cups of milk

• Two huge eggs

• Unsalted butter, two teaspoons

• 1/fourth cup coconut rum (optional)

• Vanilla extract, 1 1/2 tablespoons

For the pineapple layer

• 10 ounces of crushed pineapple in juice (half a large can)

• Two teaspoons of sugar

• Cornstarch, 1 1/2 tablespoons

• Lime juice, 2 tablespoons

• 1/fourth cup coconut rum (optional)

For the crust

• 35 vanilla wafer cookies, weighing 4.2 ounces/120 grams.

• 1 tablespoon of either light or dark brown sugar, divided among 3/4 cup of unsweetened coconut flakes, packed

• 1/8 of a teaspoon of kosher salt

• Melted 1/3 cup unsalted butter

For the whipped cream

• 125 ml of thick cream

• Two teaspoons of sugar

• One-half teaspoon of vanilla extract

• 14 cup of shaken, room temperature coconut cream (optional)

For garnish

• 8 drained maraschino cherries with stems (optional)

Special Equipment

• Standard (9-inch) pie pan

STEPS :

     1. How to make coconut custard :

Whisk the flour, sugar, and salt together in a medium saucepan. Add the milk, eggs, and coconut milk, then mix everything together thoroughly.

Set the pan over a medium heat source. whereas stirring, bring the mixture to a boil. The pan should be covered in bubbles, even in the middle. Boil for five minutes while stirring often. Less than halfway through cooking, the mixture will begin to thicken; however, continue cooking for the remaining 5 minutes.

Add the vanilla, butter, and rum (if using) after taking the pot off the heat. Stir often until the butter has completely melted and the mixture is thick, creamy, and pudding-like.

     2. Make the custard cold :

Place a piece of greased plastic wrap directly on the custard after pouring it into a bowl. this can stop the skin from growing.

Refrigerate for at least 4 hours. Once refrigerated, the custard ought to be quite thick.

     3. Construct the pineapple layer, then refrigerate :

Make the pineapple filling once the custard has chilled for at least a few hours. Crushed pineapple, sugar, cornstarch, and lime juice are combined in a small saucepan over medium heat and stirred. up to a boil. Boil for about 3 minutes, stirring often, or until the mixture is glossy and thickened, resembling a compote.

Add the rum after taking the pot off the heat. As you prepare the crust, pour the ingredients into a container and place it in the refrigerator to cool.

     4. Preheat the oven :

Preheat the oven to 350°F.

     5. Making the pie crust :

Place the vanilla wafers in the food processor's bowl. When all of the cookies are broken into pieces the size of chocolate chips or smaller, pulse several times. When the cookies are finely pulverized, add brown sugar, salt, and 1/2 cup of coconut flakes.

The ingredients should be poured into a big bowl with the melted butter. The crumbs should be fully wet after mixing.

Spread the ingredients out into an even layer in a typical (9-inch) pie pan. Making the layer as equal as you can, press the cookie crumbs into the pan's bottom and sides, getting right up to the edge.

     6. The pie crust is baked :

Bake the crust for 10 to 12 minutes, or until it is golden brown and fragrant with coconut. Until room temperature, cool.

     7. Coconut is toasted :

The final 1/4 cup of coconut flakes should be added to a small skillet or oven-safe pan and spread out into a single layer while the oven is heating up. For about 5 minutes, toast the coconut flakes, tossing once, until they are golden brown but not toasted. When you're ready to assemble the pie, set aside to cool and then store.

Put an empty mixing dish in the refrigerator while you whisk the cream.

     8. Beat the cream :

Make the whipped cream when the custard has chilled, the pineapple filling has cooled, and the crust has also cooled. In a chilly mixing basin or the bowl of a stand mixer, add the cooled cream. Whip the ingredients with an electric mixer on medium-high speed until they have doubled in volume and are starting to thicken.

Add the sugar gradually while blending, then add the vanilla. Beat until fluffy peaks appear (when you lift the beater, it should make a short peak and then flop over, melting back into the rest of the cream). the coconut cream is added.

Beat onward until medium-stiff peaks appear. The cream should form peaks that generally keep their shape when you remove a beater from it.

     9. Put the pie together :

Fill the cooled pie crust with the chilled coconut custard. Make level and spread with a rubber spatula.

Spread the chilled pineapple filling very thinly over the coconut filling in a layer on top.

With a rubber spatula, dollop the whipped cream on top.

Before serving, chill the pie for up to 24 hours while keeping the lid off.

     10. Garnish and serve :

When the pie is ready to be served, sprinkle the toasted coconut on top. Maraschino cherries are another option for decoration; just put one on each piece.

Pie leftovers can be stored for up to 3 days, covered, in the refrigerator. To prevent the custard from dripping, press waxed paper or plastic wrap against the pie's sliced sides.