Favorite contributor, Nicole Cody of Cauldrons and Cupcakes, is showing us how to make her Moms Tropical Pie.
It certainly has fond memories for Nicole and she cheerfully boasts it’s a childhood favorite. It’s easy to see why! We can’t wait to road test this one and you won’t be disappointed!
Her Mum used to bake this Pie in Summer, whenever they had a BBQ or if her family was invited somewhere for a meal.
The crust is baked coconut and it has a wonderful pineapple cream filling. You also have the option of adding in Cointreau and Rum.
So let’s take a look at your shopping list. You will see that you only need 2 simple ingredients for the Crust and a handful for the filling.
Tropical Pie Recipe Ingredients
Pie Crust Ingredients
- 2 cups unsweetened shredded coconut
- 60g (2 oz) melted butter
- extra butter for greasing pie tin
Pie Filling Ingredients
- 1 x 440g (15 ounces) can of pineapple pieces
- 5 teaspoons gelatine
- 1/2 cup castor sugar OR the equivalent of Natvia or your favorite sweetener
- pinch of salt
- one teaspoon grated lemon rind
- 1 tablespoon lemon juice
- 3 eggs, separated
- 1 tablespoon rum
- one tablespoon Cointreau or orange juice
- 1 and 1/4 cups (1/2 pint) of cream
Tropical Pie Base Method
Grease a 9 inch/23 centimeter pie plate, or use baking paper to line a springform tin of the same dimensions.
Preheat oven to slow – 120C or 250F. If it’s a fan-forced oven knock the temperature back to 110C or 230F.
Add the coconut to the melted butter, mixing well. Press firmly into the base and up the sides of the pie dish.
If you don’t press firmly, the base will not hold together. Use a cup or glass with a firm base and straight sides to really press that crust well.
Bake for 20 to 25 minutes, or until golden brown. Remove from oven and allow to cool completely.
Tropical Pie Filling Method
Empty and save the juice from the can of pineapple, then add enough water to make 1 and 1/2 cups.
Place juice in a small saucepan.
Add the sugar, lemon juice, and lemon zest, and then sprinkle the gelatine over the top. Place over moderate heat, and bring to boil, stirring constantly.
Remove from heat.
Beat egg yolks until thick and foamy.
Gently pour a small amount of the hot liquid into the yolks, whisking all the while. Continue whisking and add the hot liquid very slowly until it is all added.
Then add in the rum and Cointreau.
Chill this mixture until it has the consistency of unbeaten egg white.
Beat the egg whites with the pinch of salt until stiff.
Beat the cream until thick.
Fold the drained pineapple and cream into the egg yolk mixture.
Then gently fold in the beaten egg whites. Spoon into the pie crust and chill until well set.
Serve on its own or with some cream or a good ice-cream.