American Pie Council

2017 Amateur Entry


Coconut Pineapple Lanai Pie

Coconut Pineapple Lanai Pie

Naylet LaRochelle, Miami, FL

1 3/4 cup ground oatmeal cookies (hard ones)
2 tablespoons sugar
7 tablespoons butter, melted
1/2 cup chopped macadamia nuts

Preheat oven to 375 degrees. Lightly spray a 9.5-inch deep pie plate with nonstick cooking spray. In a large bowl, combine ground cookie crumbs, sugar, and butter until well combined. Stir in nuts. Press mixture onto bottom and up the sides of pie plate. Bake 6-8 minutes or until crust is lightly toasted. Remove from oven; let cool.

Roasted Pineapple Layer
4 cups chopped pineapple
1 cup light brown sugar
1 tablespoon butter, melted
2 tablespoons cornstarch

Preheat oven to 400 F. In a large bowl, add pineapple; crush with a masher. Toss pineapple with light brown sugar, and butter. Spread onto a medium, rimmed baking sheet. Roast 12-15 minutes or until pineapple starts to brown lightly around edges and is deep golden. (Set aside 3/4 cup roasted pineapple with about 1/4 cup of its juice for cream cheese layer.) Add the remaining roasted pineapple with its juices to a saucepan. Stir in cornstarch. Cook over medium heat until mixture thickens. Let cool; Set aside the pineapple jam.

Pineapple Cream Cheese layer
1 (8 oz) cream cheese
2/3 cup sweetened condensed milk
1 egg yolk
1 egg
1/2 teaspoon vanilla extract
3/4 cup reserved roasted pineapple, with about 1/4 cup juices

In a large bowl, beat cream cheese until light and fluffy. Slowly beat in condensed milk. Beat in egg yolk, egg, vanilla extract, and reserved 3/4 cup pineapple. Spread into crust. Bake at 325 F until edges are set and center is just slightly jiggly, about 15 minutes. Remove pie from oven; let cool. Spread remaining pineapple jam over cream cheese layer.

Coconut cream filling:
1/2 cup sugar
1 cup half and half
1/4 cup cornstarch
Pinch salt
3 egg yolks
1 (8oz.) can cream of coconut
1 tablespoon butter
1 (8 oz.) bar of cream cheese
1 teaspoon coconut extract
1 1/2 teaspoon rum extract
3/4 cup canned, grated coconut in heavy syrup, very well drained
1/3 cup heavy whipping cream, whipped
2 teaspoons unflavored gelatin
2 tablespoons water

In a medium saucepan, over medium heat, combine sugar, half and half, cornstarch, and salt. Whisk in egg yolks; continue whisking adding cream of coconut. Bring to a boil; let boil about 1 minute, whisking until mixture thickens to a pudding consistency. Remove from heat. Stir in butter, cream cheese, coconut extract, rum extract, and grated coconut. Let cool completely. Fold in whipped cream. Sprinkle gelatin over water; let sit 2-3 minutes. Microwave gelatin several seconds until completed dissolved. Stir into coconut filling; spread over pineapple layer. Press a sheet of plastic wrap directly on the surface. Refrigerate 4-5 hours to set and firm.

Sweetened whipped cream
Dried Pineapple flowers
Chopped macadamia nuts
Sweet coconut flakes

Pipe whipped cream over top of pie. Decorate with flowers, nuts, and coconut flakes.