Press the pineapple in a colander with the back of a spoon to ensure that it is well-drained before adding to the pie. If you prefer, substitute 3 tablespoons of drained pineapple juice for the rum.
- 3/4 cup sugar
- 1/3 cup all-purpose flour
- 2 1/4 cups milk
- 4 beaten egg yolks
- one 8 1/4-ounce can crushed pineapple, well-drained
- 3/4 cup flaked coconut
- 3 tablespoons rum
- 1 tablespoon margarine or butter
- 1 1/2 teaspoons vanilla
- Fully Baked Pastry Shell
- 1/3 cup flaked coconut
- 1 cup whipping cream, whipped
In a medium saucepan combine sugar and flour. Gradually stir in milk. Cook and stir over medium-high heat till mixture is thickened and bubbly. Reduce heat. Cook and stir for 2 minutes more. Remove from heat.
Gradually stir about 1 cup of the hot mixture into the egg yolks. Return all to saucepan. Bring to a gentle boil. Cook and stir for 2 minutes more. Remove from heat. Stir in pineapple, 3/4 cup coconut, the rum, margarine or butter, and vanilla. Pour hot filling into baked pastry shell. Cool on a rack for 1 hour. Chill for 3-6 hours before serving.
Meanwhile, spread 1/3 cup coconut in a thin layer in a small baking pan. Bake in a preheated 350 degree F. oven for 5-10 minutes or till golden, stirring once or twice. Remove and cool on a rack.
Decorate the pie with the whipped cream. Sprinkle the toasted coconut over the whipped cream. Store in the refrigerator.
nutrition information per serving
435 calories; 22g total fat; 132mg cholesterol; 142mg sodium; 50g carbohydrates; 2g fiber; 7g protein