This pineapple and coconut pie combines the rich flavor of coconut and pineapple for an authentic Caribbean feeling. Serve it as a dessert for a summer barbecue.
- Set up a double boiler and bring the water to boiling point. Let it simmer.
- Mix sugar and cornstarch in one bowl. Beat the egg yolks and pour them in the upper part of the double boiler. Stir in sugar, cornstarch, and 1/4 cup coconut, a little at a time. When combined, add the pineapple juice and stir again.
- Set the pan over the boiling water - make sure that the pan does not touch the hot water- and let it simmer, stirring, until the custard has thickened and has a creamy texture. Let it cool.
- When both, custard and pie shell, are cold, pour the custard into the pie shell, top with whipped cream, and sprinkle the other half of the shredded coconut over it.
Make it quicker using a cooked pudding mix for pie filling. You can give it pineapple flavor by using a 1/4 pineapple juice and 3/4 of the recommended liquid. Most of the times it is best to prepare the filling with less liquid and add the pineapple juice after it is cooked, otherwise it curds. In a few cases it is best to add the juice to the liquid and prepare as usual. This depends on the mix and liquid used.
Evaporated milk can be used instead of heavy cream, and flour instead of cornstarch. You can improvise your own double boiler by setting a stainless still or heat proof bowl, or another pant that fits, over a saucepan of simmering water.