Pineapple-Coconut Pie

It was one of those weekends where a lot of things went wrong.  I was hosting a Mother’s Day luncheon, I’d run out of time, and nearly everything that I reached for to prepare the meal, I didn’t seem to have.  When my mother announced that she had a hankering for pie (Her words were, “such a taste for...” but me?  I hanker.), I knew I had to make one.  But short on cream, low on fruit, devoid of bananas, lacking pecans, the cupboard was largely bare, with the exception of a couple of oddball items.  Fortunately while paging through the Post-Dispatch Cookbook of specially requested recipes from area restaurants my eyes fell upon this one.  Quick and easy to make, the ingredients on hand, I knew I had a winner.

As it turned out, I did; everyone loved it.  The name, I think, is a bit of a misnomer.  It does contain pineapple, but none of the diners could taste its presence in the pie, all simply agreed that it was very good.

Pineapple-Coconut Pie

Elsah Landing Restaurant, Grafton, IL

Yield: 8 servings

For crust:

1 cup all-purpose flour

1/2 teaspoon salt

1/2 cup shortening

2 to 3-1/3 tablespoons ice water

For Filling:

3 eggs, beaten

1-1/2 cups granulated sugar

1/4 teaspoons salt

2 tablespoons all-purpose flour

1/4 cup (1/2 stick) butter, melted

1 (8-ounce) can crushed pineapple

1 cup sweetened flaked coconut

To prepare crust: To measure flour, spoon lightly into a 1-cup dry measure.  Level off.  Sift flour and salt together into a large bowl.  Cut in shortening with a pastry blender or two table knives until mixture forms particles slightly larger than grains of rice.  Sprinkle with ice water, 1 tablespoon at a time.  Toss gently with a fork until all particles are uniformly moistened and will barely stick together.

Shape mixture into a ball.  Roll out on a lightly floured pastry cloth to form a circle.  Ease into a 9-inch pie plate; flute the edges. (NOTE: Who has the time?  I used a Redi-Crust.)

To prepare filling: Preheat oven to 400 degrees.  In a large bowl, combine eggs, sugar, salt, melted butter, pineapple, and coconut.  Mix well.  Pour into pie shell.

Bake at 400 degrees for 15 minutes.  Reduce temperature to 300 degrees; bake for 20 to 30 minutes or until center seems set and a knife inserted into the center comes out clean.

Top with a dollop of whipped cream and sprinklings of toasted coconut, if desired.  Garnish with a sprig of fresh mint.

This post is linked to:

On the Menu Monday

Totally Tasty Tuesdays

Try a New Recipe Tuesday

What's Cooking Wednesday

Foodie Friday

Foodie Friday at Simple Living

Sweets for a Saturday

Sunday's Best Party

For more delicious pie recipes, this is one of my favorite resources:

Old-Fashioned Buttermilk-Coconut Pie

  

Honestly, it’s scary the way my mind works.  I was reading another culinary cozy mystery, Carol Culver's A Good Day to Pie (Typically I am not a pie person, but reading the descriptions of all of the pies got to me.), and was inspired to bake one.  Next thing you know I’m paging through an issue of Midwest Living magazine (sometimes I read a book and a magazine at the same time -- don’t judge me) when my eyes fell upon a pie recipe from a local restaurant, Miss Aimee B’s Tearoom in St. Charles, MO.  Located in the charming Historic Marten/Becker House built in 1865, it is a welcoming place containing a delicious tea room and variety of unique shops.   The recipe in question was for Buttermilk Pie, something that, admittedly, has intrigued me over the years.  I mean, isn’t a pie supposed to have apples, or chocolate, or lemon custard?  How can a pie with a buttermilk filling be any good?

Well, the fact is, I just don’t know, but served warm from the oven it was delicious!  And it is, well, as easy as pie to make.  Chances are you have all of the ingredients on hand, so what are you waiting for?  Pick up a good book to enjoy afterwards.  I'm currently recommending, you guessed it, Carol Culver's A Good Day to Pie.  There are plenty of pie recipes at the end of this book to whet your appetite and inspire your culinary endeavors.  Naturally I'm planning on trying them all.

Old-Fashioned Buttermilk-Coconut Pie

From Miss Aimee B’s Tearoom & The Upstairs Market Place

1/2 15 ounce package rolled refrigerated unbaked pie crust (1 crust)

1/2 cup butter

1 1/4 cups sugar

1/4 cup all-purpose flour

3 eggs

3/4 cup buttermilk

1 teaspoon vanilla

1 cup flaked coconut

For crust:

Let pie crust stand according to package directions. Unroll pie crust; place into a 9-inch pie plate. Tuck pie crust under and flute edges. Do not prick pie crust. Line pastry with double thickness of foil.

Bake in a 450 degrees F oven for 8 minutes. Remove foil. Bake for 4 to 6 minutes more or until crust is light brown. Remove from oven. Cool on a wire rack. Reduce oven temperature to 350 degrees F.

For filling:

In medium saucepan, melt butter over medium-low heat. Stir in sugar and flour. Remove from heat; set aside.

In a medium bowl, beat eggs lightly with a whisk until combined. Add buttermilk and vanilla; whisk until just combined. Gradually whisk buttermilk mixture into butter mixture until smooth. Stir in coconut.

Place partially baked pastry shell on the oven rack. Carefully pour filling into shell. Cover edge of pie with foil to prevent overbrowning.

Bake in the 350 degree F oven for 30 minutes. Remove the foil; bake pie about 10 minutes more or until a knife inserted near center comes out clean. Cool slightly on a wire rack. Serve warm. Cover and store any remaining pie in the refrigerator within 2 hours. Let chilled pie stand at room temperature for 1 hour before serving. Makes 8 servings.

This post is linked to: 

Foodie Friday

Happy Birthday, Mom!

This post is less about a tablescape than it is about an item that I had on the table that turned out to be a big hit at my Mother's 80th birthday luncheon.  It's easy to make and, I suspect, fun for all ages. At least a table full of 80-year-old ladies really enjoyed them!

Find a favorite picture of the celebrant, scan it in, and  print it out, actual size, on heavy duty white cardstock.  Cut around the face, including cutting holes for the eyes.  Go to your local paint store and ask for as many paint stirrers as you need (they give these away).  Attach the stirrers to the back of the cut out face with heavy duty glue.  Allow to dry overnight and then place at each setting when preparing for the party. Have them put on their "party face" and take a picture.

Tomorrow I am very pleased and fortunate to be hosting another luncheon for my mother, this time in honor of her 85th birthday. While, unfortunately, the crowd will be a little smaller this year, the table will be lovely and the food delish. I'll be making use of this table setting, and my menu will consist of Mini Crab Cakes on a bed of mixed greens that have been tossed in a light vinaigrette with a remoulade dipping sauce on the side, a crusty roll, and a cup of New England Clam Chowder.  For dessert, since my mother's favorite dessert is pie, I'll be serving Praline Custard Pie.  I wish you could join us.

This post is linked to Tablescape Thursday at 

Between Naps on the Porch