Categories: Dessert, Pie

Ingredients

• 2 tablespoons cold water
• 2 teaspoons unflavored gelatin
• 2/3 cup sugar
• 3 large eggs
• 1 (6 ounce) can pineapple juice
• 1/2 cup unsweetened coconut milk
• 3/4 cup heavy cream, chilled
• 1 (9 inch) graham cracker crust

Directions

1. Add the cold water to a small stainless steel bowl; sprinkle the gelatin over the water; let stand so gelatin can dissolve.
2. Add two inches of water to a med-size saucepan; bring to a bare simmer.
3. Whisk the sugar, eggs, pineapple juice, and coconut milk in a medium stainless steel bowl; place bowl on top of the simmering water, making sure that the bottom of the bowl doesn’t touch the water.
4. Heat, whisking constantly, until the mixture registers 160 on an instant-read thermometer.
5. Remove bowl from the pan; whisk in the gelatin mixture.
6. Set the bowl over a larger bowl of ice cubes and let the pineapple mixture stand, about 10 minutes, or until it has begun to thicken, whisking occasionally.
7. Whip the heavy cream in a mixing bowl, using an electric mixer, until soft peaks form.
8. Gently fold the whipped cream into the pineapple mixture.
9. Transfer filling to the prepared pie shell.
10. Cover the pie with plastic and refrigerate at least 6 hours or until the filling is completely set (may be up to 1 day).

Email to a friend | Print this recipe | Back