American Pie Council

2014 Professional Recipe

Hawaiian Tropical

Crust:
Hawaiian Tropical Pie

Ingredients:
Crust:
8 oz short bread cookies
1 cup chopped macadamia nuts
8 tbs butter

Crust:
Combine cookies in a food processor and grind them to a crumb. Pour them into a bowl and add the Macadam Nuts. Melt butter and mix it into the crumb. Press 1 ½ cups of crumb into each 9” pie pan, use the back of a spoon to form the crumb into a crust. Take an empty pie pan and press it into the pie pan with the crumb and press firmly. Remove empty pan and back crust for 4 minutes in a 350 degree oven. Remove and let cool.


Pineapple Filling:
1 cup drained crushed pineapple
½ oz unflavored gelatin
1 ½ cup heavy whipping cream
5 oz white chocolate chips
12 oz cream cheese
½ cup sugar
1 cup heavy whipping cream
¼ cup sugar


Filling:
Place crushed pineapple in a bowl and sprinkle and mix the gelatin and set to the side to firm. Using a heavy sauce pan bring ½ of heavy cream to a simmer, remove from heat. Add the White Chocolate and gentle stir until smooth and creamy. Beat Cream Cheese and sugar with a stand mixer until smooth. Scrape the walls and beater, beat again for another minute. Mix in Chocolate mixture, mix for a minute, add pineapple mixture and mix for a minute. Whip 1 cup heavy cream to stiff peaks, fold in cream cheese mixture to the whipped cream. Fill the pie crust ½ full of Pineapple mousse into crust, cover with plastic and refrigerate over night.

Coconut Cream Filling:
Pastry Cream
1 cup whole milk
1 cup coconut milk
5 lg egg yolks
1 cup sugar
3 tbsp cornstarch

In a medium sauce pan slowly heat the milk, sugar and cornstarch using medium to high heat. Stir constantly to keep the milk from burning, heat until the mixture begins to simmer. Add and stir in 2 to 3 tbsp of the milk mixture to the eggs yolks, this will temper the eggs. Stir in another 3 tbsp and blend together. Pour the egg mixture back into the milk mixture and mix well. Pour milk and egg mixture through a strainer and quickly put the mixture back on medium to high heat and stir constantly until the mixture thickens. This will take a few minutes because the cornstarch needs to boil just a bit to thicken.

Once the mixture thickens pour it into a bowl and place plastic right on the cream to prevent a skin from forming and place cream into the refrigerator to cool.

Coconut Cream:
1 tbsp coconut flavoring
1 cup coconut flake
½ cup toasted coconut flake
1 quart whipping cream

Whipped Cream and Sugar to firm peaks. With a Whip attachment blend, Coconut Flakes and Coconut flavoring into Pastry Cream base

Fill the balance of the pie with Coconut Cream, garnish with Whipped Cream, Toasted Coconut and Candied Pineapple.




Filling 1:

Filling 2:


Filling 3:


Instructions: