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Pineapple Pie

June 1, 2017

At the back of my house, there are two lakes and the entrance to a privately owned forest. Each and every single day, I go out to what I call “the woods” and walk about 5 miles. Before you ask, yes, I have permission to do this from the owners of the land. This is my way to work out. I do squats and lunges and jumping jacks, and; on days with lots of energy, I may even get down and do push ups.

 

Although I love the woods and they are dear to my heart, some days I just wish I was laying out on the sand in Cocoa Beach catching some rays or swimming in the ocean. Pineapple Pie came to save the day!

 

 

We bought one whole ripe pineapple that was as yellow as can be and juiced that bad boy through our Breville. From the second the first chunk of fruit went through, the smell of fresh pineapple filled the kitchen. Absolute island heaven!

 

As always, we followed the recipe to our gluten-free Homemade Piecrust. We made a decadent, custard-like Pineapple Pie filling using raw local honey and egg yolks whisked into the fresh pineapple juice we made.

 

 

While that was in the oven assuring our whole house smells like the Dole farms in Hawaii, we toasted some unsweetened shredded coconut flakes on a skillet for the perfect Pineapple Pie garnish.

 

XO

Pineapple Pie

 

A slice of our fresh Pineapple Pie will put you in an island style mood as you bite into the toasted coconut flakes and custardy, fruit filling.

 

 

 

Prep time: 15 mins

Cook time: 5 hours 35 mins

Total time: 5 hours 50 mins

Serves:  6-8

 

 

 

 

 

Ingredients

 

Instructions

  1. Follow recipe for Homemade Piecrust. Bake. Remove from oven. Allow to cool.

  2. Lower temperature to 325° F.

  3. Juice pineapple.

  4. Separate egg yolks into a bowl. Add pineapple juice and honey. Whisk until thick.

  5. Use a strainer to pour pie filling into the crust.

  6. Bake for 35 minutes. Allow to cool.

  7. Refrigerate for 5 hours or until firm.

  8. On low heat, toast coconut on a skillet until browned.

  9. Garnish with toasted coconut flakes.

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My name is Estefanía but you might know me as chefNia* 

 

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