Pina Colada Remix Pie

[Guest guest]

I was going through my blog for another entry, and found this to share.

 

This pie is actually half of an absurdly complicated parfait recipe from Food

and Wine magazine. Most of their recipes are inspirational, but very rich and

complicated, so I adapt them quite freely or only make parts of them. No way was

I making the passionfruit curd in this parfait. Even if I wasn't allergic to

eggs, the eight yolks and three whole eggs would gross me out. But the poached

pineapple and coconut cream were simple and yummy, and it occurred to me that I

could put them into a pre-made Nilla wafer crust instead of a glass. This

stripped-down remix has become a favorite of ours and our guests in the past few

months.

 

You can also use jarred pineapple (like Dole's plastic jars) if you drain it,

or pre-cut pineapple.

 

Blessed be,

Jayelle

 

PINA COLADA REMIX PIE

 

Nilla wafer pie crust, pre-made or homemade

 

COCONUT CREAM

2 1/2 cups unsweetened coconut milk

2/3 cup sugar

3 tablespoons butter

1/2 vanilla bean, split, seeds scraped

2 1/2 tablespoons cornstarch

2 tablespoons water

 

POACHED PINEAPPLE

1 1/2 cups sugar

2 cups water

10 thin lemon slices, seeded

1/2 vanilla bean, split, seeds scraped

One 3-pound pineapple—peeled, cored, and cut into 1/2-inch cubes (4 cups)

 

MAKE THE COCONUT CREAM: In a medium saucepan, combine the coconut milk with the

sugar, butter and vanilla bean and seeds and bring to a simmer. In a small bowl,

dissolve the cornstarch in the water; whisk the mixture into the coconut milk

and cook over moderate heat, whisking constantly, until thickened, about 5

minutes. Discard the vanilla bean. Pour the coconut cream into a shallow bowl,

press plastic wrap directly on top of the cream and refrigerate until chilled,

about 2 hours.

 

MAKE THE POACHED PINEAPPLE: In a medium saucepan, combine the sugar, water,

lemon slices and vanilla bean and seeds and bring to a boil, stirring until the

sugar dissolves. Add the pineapple and cook over moderate heat until the fruit

is translucent, about 15 minutes. Transfer the pineapple and its cooking liquid

to a bowl and refrigerate until chilled, about 2 hours.

 

MAKE THE PIE: Spoon pineapple onto bottom of pie crust. Spoon coconut cream on

top of pineapple. Serve and eat! :-)

 

 

" Fear is the main source of superstition, and one of the main sources

of cruelty. To conquer fear is the beginning of wisdom. " --Bertrand Russell

 

http://crackerlilo.blogspot.com

http://www.myspace.com/greeneyedlilo

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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