American Pie Council

2018 Amateur Entry


Aloha Friday Pie


1 ¼ cup all-purpose flour
½ teaspoon salt
½ cup cold lard—cut into pieces
3 to 4 tablespoons cold water

Put the flour and salt into a food processor and pulse several times to mix. Scatter the lard over the flour mixture and pulse a few times to mix. Fluff the mixture with a fork. Drizzle 2 tablespoons of water over the flour mixture and pulse a few more times. Again, fluff the mixture before adding remaining water. Pulse a few more times until the dough starts to form clumps. Pour mixture into a large bowl and knead a few times—add a little more water if dough seems too dry. Form dough into a ball and press to form a disk. Wrap disk in plastic wrap and refrigerate for at least an hour or overnight.
Roll dough out on floured surface and place in 9 ½ in glass pie plate. Set crust aside while preparing filling.

6 eggs
1 cup coconut syrup
½ cup white cane syrup
1 ½ cups sugar
2 teaspoons coconut extract
4 tablespoons unsalted butter—melted
3 tablespoons coconut rum
Pinch of salt
2 cups chopped macadamia nuts—toasted

Preheat oven to 350 degrees. In large bowl ,beat eggs until fluffy. Add remaining ingredients—except for nuts—and beat well. Stir in nuts. Pour into prepared pie crust. Bake at 350 degrees for 30 to 45 minutes or until set. Remove from oven and cool completely on wire rack.

1 cup heavy cream
3 tablespoons confectioners sugar
8 ounce can crushed pineapple—drained
¼ cup coconut—toasted
¼ cup chopped macadamia nuts—toasted

Beat heavy cream until soft peaks start to form. Add confectioners sugar & beat well. Stir in pineapple. Border pie with whipped cream mixture. Garnish with toasted coconut & macadamia nuts. Chill.

Submitted by:
Janet Ropp
Edgewater, FL
Nut Category—Amateur Division