RECIPE # 4012 - RHORI JOHNSTON'S PINA COLADA PIE - Monday, July 9, 2007
RHORI JOHNSTON / NewsChannel 5
2 eggs 3/4 to 1 c sugar 3 T all purpose flour 1 1/2 T lemon juice 4 c diced fresh pineapple Flaky pastry (recipe below) Topping (recipe below)
Beat eggs slightly, mix in sugar, flour and lemon juice. Fold in pineapple. Line a 9-inch pie pan with pastry. Trim and make a high fluted edge. Fill with pineapple mixture.
Bake at 375 degrees for 35 minutes. Remove and cover evenly with coconut topping. Return to oven, bake until crust and topping are brown, about 20 to 25 minutes. Serve warm or at room temperature.
Tip: If pineapple is very ripe and sweet, use 3/4 cup sugar, if it is on the tart side, increase to 1 cup sugar.
Beat 1 egg with 1/3 cup sugar until sugar dissolves; mix in 1/2 tsp vanilla and 2 Tbsp milk. Fold in 2-1/4 cups flaked coconut (try to find flaked coconut, not shredded) until well coated with egg mixture.
Use pre-made (frozen) pie shell OR use pre-made graham cracker crust pie shell.