Prep 25 mins
Cook 23 mins
A recipe from the issue of July 2006 of Coup de Pouce. With fresh strawberries.
- 2 cups strawberries
- 1⁄2 cup sugar
- 4 teaspoons cornstarch
- 1⁄4 cup water
- 398 ml pineapple tidbits, drained
- 1 (9 inch) pie crusts, baked
- whipped cream
- coconut flakes, roasted
- 1⁄3 cup sugar
- 1⁄4 cup cornstarch
- 1 dash salt
- 1 1⁄4 cups milk
- 1 cup coconut milk
- 2 egg yolks
- 2 teaspoons vanilla
- Coconut Cream : In a saucepan, mix sugar, cornstarch and salt. In a bowl, mix milk, coconut milk and egg yolks. Pour this mixture in the saucepan. Cook at medium heat, always stirring, 12 to 15 minutes. Keep cooking at medium-high heat, stirring, 2 to 3 minutes or until the mixture has thicken enough to coat the back of a spoon. Remove the saucepan from the heat.
- In a fine strainer on a large bowl, strain the cream. Add vanilla. Cover directly the surface of the cream with a plastic wrap. Let cool for 15 minutes at room temperature.
- In a food processor or blender, chop finely 1 cup of strawberries. In a small saucepan, mix sugar and cornstarch. Add chopped strawberries and water and stir. Cook at medium heat, stirring from time to time, for about 5 minutes or until it's bubbling. Let cool.
- Meanwhile, in a bowl, mix coconut cream and pineapple. Spread uniformly this mixture on the pie crust. Cut the remaining strawberries in half. Beginning by the outside, put the strawberries in 2 or 3 rows on the pineapple mixture. Cover the pie with the cold strawberry mixture. Cover with plastic wrap, without stretching, and put in the fridge for about 3 hours or until the garnish is firm. When ready to serve, garnish each serving with whipped cream and coconut flakes.
I made some major changes to this recipe since I'd tagged it for the ZWT5 Caribbean Dessert Challenge #2 ~ Instead of using the 2 cups of strawberries, I substituted a cup of diced & sliced mango & a similar amount of papaya! The recipe was pretty much followed, but in place of the berries I processed/blended a cup of my fruit combo & layered another cup of it in the last step! I did, however, include the strawberries as an optional side, one large halved strawberry per slice ('cause I liked the added color)! VERY NICE TASTING PIE!
Made when my inlaws were coming and everyone dug in and cleaned their plate in about 1 minute, or should I say inhaled! Served with a scoop of vanilla ice cream on the side, and it was a big hit! Thanks for this one Boomette!
This is an amazing pie Boomie. Well worth the extra effort and love to make. The coconut cream is devine and easy to make, I used mandarin oranges in place of pineapple tidbits, I didn't have any...but followed the rest of the recipe as written. The strawberrys and strawberry sauce compliment the crisp pastry and coconut cream beautifully. A very pretty pie that I will make again and again. Kudos...BK