Tuesday, June 5, 2007

Coconut-Pineapple Pie



Mmm.... Coconutty goodness...



Yes, another dessert recipe- TOTALLY not my style. But fun to make. :)




One of my sisters LOVES pie. She probaby eats some EVERY DAY. Unfortunately, as well as disgustingly, most of this pie comes frozen from M & M Meat Shop- argh! Plus, there's a whopping 5 grams of trans fat in each slice.


Of course, I've been trying my best to stop my mom from buying these pies. And as I'd still like my sister's pie cravings to be somewhat satisfied, I've been making my own pies for her.


So, one day I made a pie and it had a 60% whole wheat crust and no added sugar.


:) Here's the recipe- I didn't mesure anything, which I regret, but here's a basic outline:


Coconut-Pineapple Pie
(I made this in a mini pie dish! it's like 4 inches or so- real tiny)


Crust:

1 cup of flour (whole wheat and white) and shredded coconut, mixed to equal the 1 cup
1/4 cup of water
1/4 cup of canola oil

Mix and form into a dough. Take a large portion of this dough and roll out to about the size of your pie pan. Press it into the dish and bake at 350F for 10-15 minutes. Keep extra dough for later!!!


Filling:

1 cup canned pineapple- fresh would be real cool too, but add some pineapple juice for moist yumminess
About 1/2 cup coconut- adjust to your own tastes. My littlest sister loooooves coconut so she likes a lot of it.


Mix the pineapple and coconut in a bowl. Drain and save some of the pineapple juice if it's too watery- you don't want soggy pie. Then, fill the pie crust. Roll out reserved dough into a circle then top the pie with that. Sprinkle on some more coconut on top, as well as a bit of the reserved pineapple juice. You don't want the coconut to burn :(. Alternatively, you could add coconut near the end of the baking time and just toast.

Anyways, bake at about 350F for 30 minutes or so.

ENJOY! (I know my sisters and mom sure did :P)



In the oven:


All done: