Island Shore Extract Tropical Pineapple Coconut Cream Pie

Island Shore Extract Tropical Pineapple Coconut Cream Pie

Dolce Flav

Servings

8

Prep Time

25 minutes

Cook Time

60 minutes

Category

Island Shore

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

  • 1 unbaked 9‑inch (≈23 cm) pie crust (homemade or store‑bought)

  • 1 cup crushed pineapple (drained)

  • 1 cup unsweetened shredded coconut

  • 1 ½ cups heavy cream

  • ¾ cup whole milk

  • 3 large egg yolks

  • ½ cup granulated sugar

  • 2 tablespoons cornstarch

  • 2 teaspoons Island Shore Extract

  • 1 teaspoon vanilla extract

  • Pinch salt

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  • 1 cup heavy whipping cream

  • 2 tablespoons powdered sugar

  • 1 teaspoon vanilla extract

  • ¼ cup toasted coconut flakes

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.