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Island Shore Extract Tropical Pineapple Coconut Cream Pie
Dolce Flav
Rated 5.0 stars by 1 users
Category
Island Shore
Author:
Dolce Flav
Servings
8
Prep Time
25 minutes
Cook Time
60 minutes
This Tropical Pineapple Coconut Cream Pie with Island Shore Extract starts with a flaky pie crust, baked to golden perfection; followed by a creamy coconut‑pineapple filling infused with Island Shore Extract; then topped with whipped cream and toasted coconut. After baking the crust, sweet pineapple and coconut are cooked with eggs, cream, sugar and the extract to form a luscious filling. The pie is chilled so the flavors meld, then garnished before serving. It’s the perfect dessert for warm weather, summer gatherings, or any time you want a dessert that evokes an island vibe.
Ingredients
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1 unbaked 9‑inch (≈23 cm) pie crust (homemade or store‑bought)
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1 cup crushed pineapple (drained)
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1 cup unsweetened shredded coconut
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1 ½ cups heavy cream
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¾ cup whole milk
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3 large egg yolks
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½ cup granulated sugar
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2 tablespoons cornstarch
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2 teaspoons Island Shore Extract
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1 teaspoon vanilla extract
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Pinch salt
For Topping:
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1 cup heavy whipping cream
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2 tablespoons powdered sugar
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1 teaspoon vanilla extract
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¼ cup toasted coconut flakes
Directions
Preheat and bake crust: Preheat oven to 375°F (190°C). Line pie crust with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes. Remove weights and bake another 5 minutes, until crust is lightly golden.
Prepare filling: In a saucepan, whisk together sugar, cornstarch, and salt. Slowly add milk and heavy cream, stirring constantly over medium heat until mixture begins to thicken.
Add pineapple, coconut, eggs & extract: Reduce heat to low. Temper in egg yolks (beat a bit of hot cream‑mixture into yolks before adding back to pot), then stir in crushed pineapple, shredded coconut, Island Shore Extract, and vanilla. Continue stirring until mixture is very thick and creamy.
Fill pie and chill: Pour filling into baked crust. Smooth top, cover with plastic wrap directly on surface to prevent skin forming. Chill in refrigerator at least 4 hours, preferably overnight, until set.
Whip and garnish: Just before serving, whip heavy cream with powdered sugar and vanilla until stiff peaks form. Spread over chilled pie. Sprinkle with toasted coconut flakes for texture and extra flavor.
Serve slices: Use a sharp pie server. Let pie sit at room temperature for about 5‑10 minutes before slicing to ease cutting. Serve cold.
Recipe Note
FAQ (Frequently Asked Questions)
What is Island Shore Extract, and what flavor does it add?
Island Shore Extract is a tropical‑style extract (often with notes of coconut, vanilla, or other island fruit undertones). It enhances the coconut and pineapple, giving the pie a richer, island‑evoking aroma and taste.
Can I use coconut milk instead of heavy cream?
Yes, but texture will be looser and flavor coconut‑forward. For best creamy texture, maintain at least half heavy cream; using full coconut milk may require adjusting cornstarch to thicken.
Is this pie gluten‑free?
Not as written due to standard pie crust (unless using wheat crust). For gluten‑free, opt for a GF pie crust and verify that extracts and shredded coconut are processed in gluten‑free facility.
How can I prevent the crust from getting soggy (especially with juicy pineapple)?
Drain pineapple well. Also bake the crust (blind bake) first to firm it. You can brush a thin layer of melted white chocolate or clear gelatin on crust before adding filling to seal base.
Can I use fresh pineapple instead of canned/crushed?
Definitely. Chop and lightly cook fresh pineapple to release juices. You may need to cook down to reduce excess liquid to avoid runny filling.
How long does the pie last, and how should I store it?
Stored in airtight container in fridge, the pie remains good for about 3‑4 days. Keep topping separate until just before serving if possible.
Can I freeze this pie?
Yes. Freeze uncovered initially until firm, then wrap tightly. Thaw overnight in refrigerator. The whipped cream topping may need to be remade after freezing for best texture.
Can I reduce sugar for less sweetness?
Yes — reduce sugar by maybe 1‑2 tablespoons in filling, but be aware this may slightly affect set (sweetness interacts with thickener). Taste before chilling and adjust.
What kind of coconut is best—sweetened or unsweetened?
Use unsweetened shredded coconut for filling so the sweetness is controlled via sugar. Toasted coconut topping adds extra flavor without making pie overly sweet.
Can I add other tropical flavors (like mango or passionfruit)?
Absolutely. For example, fold in a spoonful of passionfruit pulp or mango puree into the filling. You may need to reduce other liquids slightly so the filling still sets well.