Guess who's going to Hawaii?? Me! Well actually, when I say I'm going to Hawaii I don't mean I am going there in person, but I am definitely going there in my mind, with every bite of this pie. Palm trees swaying in the breeze, sand between my toes, sun and surf and pink drinks with little paper umbrellas in them and me on a lounge chair covered head to toe with sunscreen, hat and a towel so as not to burn and blister like a red chili pepper over hot coals...ahhh yes, that's livin' the life.
This pie will make the islands come alive for you, too, and it's one of the easiest pies you will ever make. You can make things difficult and make your own pie crust or you can use a refrigerated pie crust or a frozen one like I did and then this easy pie becomes so simple that all you have to know how to do is S T I R. If you can stir a wooden spoon, you can make this pie! All of the ingredients go into one pot; crushed pineapple and coconut, mixed together in a creamy custard creating a transporting flavor that we all crave/need when we have to quarantine staycation at home.
The mister informed me the NCAA tournaments that are played in Hawaii each year have been announced. Like always, they are played Thanksgiving week and Christmas week. Been there done that, not doing it again. I want to be HOME for the holidays! It's May and he is already working on me to go to Hawaii for Thanksgiving. I've got months ahead of me with him winching on about how great it will be. He said we could fly home the Wednesday before Thanksgiving, gee thanks! Then I'd have all of of 24 hours to shop, bake, cook, set the table, etc., while jet-lagged. That's about as tempting as Corona virus. Talking about Hawaii though made me think about this pie and I've got to say, it's a pretty good substitute for actually being there! Coconut and pineapple go together like chips and dip, like pancakes and syrup, like booze and bad decisions! And when they are mixed into the custard, well, now you're talking the perfect trifecta: sweet, creamy and chewy. This pie can be topped with meringue but we prefer slightly sweetened whipped cream.
Cue the Tiny Bubbles! A pie Hawaiian-enough for King Kamehameha himself of Don Ho or Duane Johnson even! This one is definitely 5-dangs worthy on the dang meter! It's dang, dang, dang, dang, dang good! Breaking news: The mister told me he mentioned to his Marine Corp buddy who lives on Oahu that we might be visiting in the fall and his buddy then emailed the other buddies and told them all that they should come for a Marine-Corp-Hawaiian-Basketball-Thanksgiving-Reunion!!! Oh Joy! What could be better than sitting in a tiny stadium watching basketball (instead of shopping in an ABC store, my personal favorite thing to do in Hawaii) with a group of strangers watching a game I don't care one bit about followed by sitting around a bar listening to stories about Vietnam and the mister's highschool escapades during Thanksgiving week?!?!? Time for another slice of pie.
Pineapple Coconut Cream Pie - Adapted From Hawaiian Airlines Recipes
1 pre-made refrigerated/frozen pie shell (9-inch) baked and cooled
1/2 cup granulated sugar
2 tablespoons cornstarch
1 can (20 oz.) crush pineapple, undrained except for 2 tablespoons
1/2 cup sour cream
1 tablespoon fresh lemon juice (about 1/2 of a large lemon)
3 egg yolks
1 1/3 cups coconut
1 teaspoon vanilla
For topping:
1 1/3 cup heavy whipping cream
1/4 cup powdered sugar
1 1/2 teaspoons vanilla extract
Bake pie crust according to package directions. Set aside to cool completely. Take the can of pineapple and drain off 2 tablespoons of the liquid. In a medium size saucepan combine sugar, cornstarch, semi-drained pineapple, sour cream, lemon juice, coconut and egg yolks and cook over medium heat until the mixture bubbles and has thickened, stirring constantly, about 5 to 6 minutes. Remove from heat and stir in vanilla extract. Pour into cooled pie shell, smooth top and refrigerate until completely cooled, about 3 to 4 hours.
Whip cream in the bowl of an electric mixer until it is just starting to thicken then add the powdered sugar and vanilla and continue beating until the cream is thick. Top cooled pie with cream, heaping up as you go! Serves 6 to 8. Aloha!
Keep any leftover pie in refrigerator.