A gorgeously smooth and creamy pie that is the perfect treat!
Preparation: Roughly 5 hours
Baking time: 30 minutes
For the pastry
350g of Plain flour or 310g of regular plain flour
150g of Hard butter or 125g of dairy free butter
90g of Icing sugar
1 tablespoon of Groundnut oil or vegetable oil
For the coconut cream
Half a tin of Condensed milk (200g) (if you are dairy free you can find coconut condensed milk online)
85g of Desiccated coconut
60g of Icing sugar
For the pineapple curd
3 Egg yolks and 1 egg
2 teaspoons of Cornflour
80g of Caster sugar
3 tablespoons of White rum
10g of Butter/dairy free butter
Baking beans or lentils
Food processor or blender
Method for pastry
Weigh out the butter and flour and rub together until it forms a crumb.
Add the icing sugar and mix.
Add the egg and mix.
Add the oil and mix,
until it has formed a dough.
Wrap the dough in cling film and place in the fridge for 2-3 hours until firm.
Cut the dough in half and roll into a ball.
Dust your work surface with flour and start to roll out the dough.
Turn after each roll to create a circle and make sure it doesn't stick to the surface.
Roll out the pastry until it is just over the size of your pie dish.
Your pastry should be around half a centimetre thick.
Wrap the pastry around the rolling pin.
Carefully lift the pastry over the pie dish and push down the sides gently with your fingers.
If you have any tears in your pastry don't panic! it can be fixed.
Simply roll out a little bit of pastry and press over the rip until it sticks.
Using a small knife cut the edges of the pastry off so you have a clean line.
Use a fork to poke holes in the bottom of the pie base, this stops the pastry from forming air bubbles under the pastry.
Wrap the spare pastry in cling film and keep it in the fridge or the freezer for another day (you can keep it frozen for up to a month, leave in the fridge overnight to defrost).
Place your pastry case in the fridge for thirty minutes to an hour.
Once your pastry is chilled cut out a piece of greaseproof paper a little bigger than your pie case. Preheat your oven to 180 degrees.
Crumple the paper into a ball.
Spread the paper back out and place into the pie case.
Fill the pie case with your baking beans or lentils.
Place your pie dish into the oven and bake for 15 minutes.
Take out of the oven and remove your baking beans, return to the oven for fifteen minutes and leave to cool.
Method for coconut cream
Weigh out your condensed milk, icing sugar and coconut.
Mix until it forms a paste.
Spread evenly into your pie case.
Method for pineapple curd
Cut off the top and bottom off of your pineapple. This is most easily done with a bread knife.
Cut off the edges of the pineapple.
Cut around the core of the pineapple.
Cut the pineapple into small chunks.
Place the pineapple into your food processor or blender.
Blend until you have a smooth puree.
Place the pureed pineapple into a sieve over a bowl.
Mix until the pineapple starts to look more dry.
You should now have a bowl full of pineapple juice.
Place the pineapple juice, eggs, cornflour, rum and sugar into a small pot and mix on a low heat.
Continuously mix your curd for around 10 minutes until it starts to thicken.
Take off the heat and add the butter, mis until the butter is fully incorporated.
Place your curd into a sieve and strain. This gets out any egg that may have slightly cooked.
Spread your curd into your pie.
Place your pie into the fridge for around an hour.
Method for Italian meringue
Place your egg whites into the bottom of a mixing bowl.
Place the sugar into a pot and cover slightly with water. Place on a low heat and boil till it forms a syrup.
Whip the egg whites until they form stiff peaks.
While continuously mixing add your syrup into the egg white in a slow stream.
Mix until your bowl cools down and your meringue becomes shiny.
Add spoonfuls of meringue on top of your pie and spread them out so that your entire pie is covered evenly.
Place your pie under the grill for around 1-2 minutes until it begins to brown. Keep an eye on it because it can brown very suddenly.
Send me photos of your bakes! I love to see how you all get on, you can see your photos in the bakers section of my monthly subscriber emails :)
I hope you enjoyed this recipe,
Love Amy x