Ingredients for - Pineapple Coconut Pie
How to cook deliciously - Pineapple Coconut Pie
1. Stage
Combine 1-1/4 cups of all-purpose flour and 1/4 teaspoon of salt. Cut in 1/2 cup of cold butter until the dough is crumbly. Gradually add 3 to 5 tablespoons of ice water, tossing with a fork until the dough holds together when pressed. Shape the dough into a disk, then wrap and refrigerate it for one hour. Editor’s Tip: Cutting the butter into small pieces helps the butter crumble more easily when making the pie dough.
2. Stage
Preheat the oven to 350°F. On a lightly floured surface, roll the dough to a 1/8-inch thick circle and then transfer the circle to a 9-inch pie plate. Trim the crust to 1/2 inch beyond the rim of the plate. Finally, flute the edge. Refrigerate the crust for 30 minutes.
3. Stage
In a large bowl, combine the sugar and flour. Add the corn syrup, coconut, pineapple, eggs and vanilla, and mix well until they're combined. Pour the filling into the crust. Drizzle the filling with butter.
4. Stage
Bake the pie until a knife inserted in the center comes out clean, 50 to 55 minutes. Cover the pie loosely with foil during the last 30 minutes if needed to prevent overbrowning. Remove the foil when you take the pie out of the oven. Cool the pie on a wire rack and chill it in the fridge before cutting and serving it.
