Coconut Cream Pie With Pineapple
Another low fat treat from cooking light.
Steps
Preheat oven to 425 degrees.
To prepare crust , lightly spoon flour into dry measuring cups , and level with a knife.
Combine 1 / 4 cup flour and water.
Stir with a whisk until well-blended.
Combine 3 / 4 cup flour , 2 tablespoons sugar , and 1 / 8 teaspoon salt in a bowl.
Cut in shortening with a pastry blender or 2 knives until the mixture resembles coarse meal.
Add slurry.
Mix with a fork until flour mixture is moist.
Press mixture gently into a 4-inch circle on heavy-duty plastic wrap , and cover with additional plastic wrap.
Roll dough , still covered , into a 12-inch circle.
Freeze for 10 minutes.
Remove 1 sheet of plastic wrap , and fit the dough into a 9-inch pie plate coated with cooking spray.
Remove the top sheet of plastic wrap.
Fold edges under , and flute.
Line the dough with a piece of foil , and arrange pie weights or dried beans on foil.
Bake at 425 degrees for 20 minutes or until the edge is lightly browned.
Remove pie weights and foil.
Cool crust o.
Ingredients
all-purpose flour, ice water, sugar, salt, vegetable shortening, cooking spray, pineapple slices in syrup, cornstarch, 1% low-fat milk, eggs, cream of coconut, coconut extract, vanilla extract, fat-free whipped topping, sweetened coconut