This tropical and decadent pie is a great Sunday afternoon treat.
Serves 6
1 hour 40 minutes
Ingredients
- ½ cup milk
- ½ cup full fat cream
- ¼ cup brown sugar
- ½ cup caster sugar
- 1 tsp vanilla extract
- 4 tsp plain flour
- 1 cup shredded coconut
- 3 eggs
- 1 sheet shortcrust pastry, defrosted
- 1 cup fresh pineapple, diced
- Full fat cream, for serving
Method
1
Preheat oven to 170°C. Meanwhile, add milk, cream, brown sugar, caster sugar, vanilla extract, flour, shredded coconut and eggs to a large bowl, and mix until well combined.
2
Line a greased nine-inch pie tin with shortcrust pastry and trim the edges to fit. Add all diced pineapple to the pastry shell, ensuring it is evenly spread. Cover with coconut batter.
3
Bake the pie in the oven for 60–70 minutes, until firm but still jiggly. Check pie halfway through cooking time to ensure it’s not browning too much on top. Turn your oven down if this is occurring. Once cooked, set pie aside to cool.
4
Once cool, place in the fridge for a further 20 minutes to allow it to set. Garnish with pineapple rounds and shredded coconut and serve with full fat cream.
