American Pie Council

2019 Amateur Entry

 

Polynesian Pineapple Survivor Pie

POLYNESIAN PINEAPPLE SURVIVOR PIE

Category: My Favorite Vacation
Submitted by: Naylet LaRochelle

Crust:
2 cups finely crushed vanilla wafers
3 tablespoons sugar
7 tablespoons butter, melted
2/3 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. 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. Sprinkle macadamia nuts over crust.


Roasted Pineapple jam:
3 1/2 cups chopped fresh pineapple
5 tablespoons light brown sugar
1/2 cup sugar
3 tablespoons cornstarch
(Add water as needed)

Preheat oven to 400 F. In a large bowl, add pineapple; crush lightly with a masher. Toss pineapple with light brown sugar. Spread pineapple onto a medium, rimmed baking sheet. Roast 12-15 minutes or until pineapple starts to brown lightly around edges and is deep golden. Spoon the roasted pineapple with its juices into a saucepan. Stir in sugar and cornstarch. Cook over medium heat until mixture thickens. Let cool. Set aside.


Coconut layer:
12 ounces cream cheese
3/4 cup powdered sugar
16 ounce can grated coconut, syrup well drained
4 ounces white chocolate, melted
3/4 teaspoon coconut extract
1/2 teaspoon vanilla extract
1/2 teaspoon rum extract (optional)
2/3 cup heavy whipping cream, whipped

In a large bowl, beat together cream cheese and powdered sugar. Beat in coconut, white chocolate, and extracts until well combined. Fold in whipped cream. Spread over crust. Refrigerate 4-5 hours or until set.

Pineapple Whip layer:
1/3 cup pineapple juice
4 tablespoons pineapple jello
4 ounces cream cheese
1/2 cup powdered sugar
3 ounces white chocolate, melted
1 cup heavy whipping cream, whipped

In a small saucepan, bring pineapple juice to boil. Stir in jello until well dissolved. Let cool. Beat cream cheese and sugar in a large bowl with a mixer. Beat in jello mixture and melted white chocolate. When mixture is cooled, fold in 3/4 cup pineapple jam and whipped cream until well combined. Spread remaining pineapple jam over top of coconut layer; top with pineapple whip. Refrigerate until set.


Topping:
Sweetened whipped cream
Pineapple flowers
Pineapple wafers
Coconut flakes

Spread or pipe whipped cream over top of pipe. Add toppings to preference.

As a little girl, one of my favorite places to go on vacation was to the Polynesian Resort in Walt Disney World. We didn’t have much money growing up, so my dad had to work hard and save up just to take our family of four there, even if it was just for a weekend. Days prior to leaving, my dad would get us all excited by having us talk about the itinerary and the details of the trip. For me, it was the best vacation ever!!! One of our family traditions was getting some Dole Pineapple Whip ice cream right after checking in at the resort. We would talk about it on our car ride from Miami to Orlando, so we were always super excited about getting the sweet, creamy treat the moment we arrived. I have always loved the pairing of the citrusy Pineapple and creamy vanilla ice cream. I think the pairing is paradise in your mouth. Now, as a parent myself of three kids, we continue the tradition of getting Dole Whip ice cream every time we are in the Orlando area. I didn’t realize it back then but those simple days would stay in my thoughts forever as one of the sweetest memories of childhood. It will always represent some of the more important things in life……family, perseverance and unconditional love.