Time 10m Yield 8 servings. Number Of Ingredients 6 Steps:
In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until thickened. Stir in coconut and pineapple. Pour into pastry shell. Chill for at least 2 hours. Garnish with whipped topping if desired.
Time 1h5m Yield 8 servings. Number Of Ingredients 9 Steps:
Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes., In a large bowl, combine sugar and flour. Add the corn syrup, coconut, pineapple, eggs and vanilla; mix well. Pour into crust. Drizzle with butter. , Bake until a knife inserted in the center comes out clean, 50-55 minutes. Cover pie loosely with foil during the last 30 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack. Chill before cutting. Store in the refrigerator.
Time 1h30m Yield 8 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C.) In a large bowl, combine sugar, cornmeal, flour and salt. Blend in eggs and vanilla. Stir in butter, coconut and pineapple. Pour filling into pie shell. Bake in the preheated oven for 60 minutes, or until filling is set. Cover with aluminum foil after 40 minutes. Cool on a wire rack.
Number Of Ingredients 10 Steps:
Preheat the oven to 350 degrees. Beat the eggs. Add the sugar, melted butter, flour and cornmeal. Mix well. Fold in the crushed pineapple, thawed coconut and vanilla extract. Pour into two 9-inch, unbaked, pie shells. Bake 45 minutes, or until firm. Sprinkle with toasted, sweetened coconut.
Time 40m Yield 2 pies, 12-16 serving(s) Number Of Ingredients 7 Steps:
Make sure butter has cooled a little. Mix sugar, eggs and butter. Mix in pineapple, coconut and vanilla. Pour into pie shells. Bake at 350 degrees F for 35 minutes or until done.
Time 50m Yield 1 pie Number Of Ingredients 8 Steps:
Beat eggs and mix with melted butter which has been cooled. Add sugar, pineapple with juice, coconut, vanilla and flour. Pour into unbaked pie shell. Bake in a 325 degree oven until lightly brown. If crust begins to brown too fast, cover with foil on edges.
Time 3h55m Yield 6 to 8 servings Number Of Ingredients 14 Steps:
Preheat the oven to 350 degrees F (180 degrees C). For the coconut filling: Pop the coconut in the oven and bake until it starts to crack, about 1 hour. Let cool and remove the outer shell. Reserve the coconut milk for another use, such as Adobo Pork Shanks with Fried Rice. Using a food processor, reduce the flesh to a fine powder. Spread 2 cups coconut on a parchment-lined baking sheet. Toast in the oven until golden brown, about 10 minutes. Let cool. For the lime shortbread crust: Pulse the all-purpose flour, confectioners’ sugar and lime zest in a food processor to combine. Add the butter and pulse until coarse crumbs form. Add the egg yolks and process just until the dough forms a ball. Flatten the dough into a disk, wrap in plastic wrap and refrigerate for 30 minutes. Roll out the dough on a floured surface and fit into an 8- to 9-inch (20 to 23 centimeter) tart pan with a removable bottom. You can use your fingertips to evenly press the dough onto the bottom and up the sides of the pan. Finish the coconut filling: Beat the almond flour, butter, confectioners’ sugar and toasted coconut with a mixer until creamy. Add the eggs and beat until pale and creamy, 2 to 3 minutes. Pour the coconut filling into the pie shell. Refrigerate for 1 hour. (This will help prevent the crust from shrinking while it bakes.) Position an oven rack in the center of the oven and preheat to 425 degrees F (220 degrees C). Bake the tart until golden brown, about 30 minutes. Let cool. For the pineapple jam: Bring the sugar and 1 cup (250ml) water to a simmer in a saucepan over high heat, stirring until the sugar is dissolved. Reduce the heat to low, add the pineapple and cardamom seeds and cook for about 30 minutes, stirring occasionally. Spread the pineapple jam over the cooled tart. Garnish with coconut shavings.
Yield Serves 8 Number Of Ingredients 9 Steps:
Preheat oven to 325°F. Flatten crust on lightly floured surface; press seams together if necessary. Fit into 9-inch-diameter glass pie dish; crimp edges. Arrange pineapple in crust. Combine sugar, flour and salt in medium bowl. Add eggs and butter and blend well. Pour batter evenly over pineapple. Sprinkle coconut and nuts over and press lightly into batter. Bake until light brown and center is firm to touch, about 1 hour 15 minutes. Transfer to rack and cool completely.
