Emile Henry Recipes

Pineapple Treasure Pie  recipe

Temperature: 350° F

Ingredients

Pie Crust
  • 2 cups all-purpose flour
  • 1 cup Soft-as-silk cake flour
  • 1/2 tsp salt
  • 1/2 cup Crisco butter flavor shortening, chilled
  • 1/2 cup lard, chilled
  • 1 Tbsp. cider vinegar
  • 1 large egg
  • 1/3 cup ice water
Pineapple Rum Layer
  • 1-1/2 cup sugar
  • 5 Tbsp.  cornstarch
  • 1/4 tsp.  salt
  • 24 oz. can pineapple tidbits in syrup or 3 cups pineapple
  • 1/2 cup cold water
  • 3  egg yolks, beaten
  • 2 Tbsp. butter
  • 1-1/2 cup  boiling water
  • 1 tsp. Watkins rum extract
  • 2 or 3 drops yellow food coloring
Coconut Cream Rum Layer
  • 8 oz. Philadelphia brand cream cheese, softened
  • 1/2 cup confectioners sugar
  • 1-1/2 tsp. Watkins rum extract
  • 2 pkg. (3.4 oz. each) instant coconut cream pudding
  • 2 cups cold milk (whole milk)
  • 1 cup toasted coconut
Garnish
  • 1/2 cup toasted coconut
  • 1 green top fresh pineapple, washed and trimmed
  • 8-10  gold foil-wrapped chocolate coin candies

Instructions

Crust:
In a medium bowl, whisk flour, sugar and salt to combine; Cut in shortening with pastry blender until coarse, pea sized bits form. Mix vinegar, beaten egg and ice water in a small bowl, then gradually add dough while mixing with fork. Divide in half, flatten into 1 in. patties and cover in plastic wrap. Chill dough for at least 30 minutes. Roll out between two layers of wide plastic wrap and fit into a 9-inch azur colored Emile Henry (#536131) deep-dish pie pan. Flute edges with fork and prick bottom with fork 5 times. Chill for 30 minutes. Bake on center rack of a 350 degree pre-heated oven for 20-28 minutes, or until golden brown. Cool before filling.
Directions for Pineapple Rum Layer:
In medium saucepan, combine sugar, cornstarch and salt. Mix with wire whisk; blend in pineapple syrup and cold water; then add egg yolks and stir until smooth. Add butter and gradually stir in boiling water. Bring to a boil over medium heat, stirring constantly; boil 2 minutes; remove from heat. Add pineapple tidbits, extract and coloring. Partially cool (30 minutes) and pour into pre-baked 9â?? pie shell. Refrigerate at least 30 minutes before adding second layer.
Directions for Rum Coconut Cream Layer:
In medium mixing bowl, cream powdered sugar and cream cheese until smooth. Add milk, extract and mix until well blended. Add pudding and beat with electric mixer for 2 minutes, until thickened. Fold in toasted coconut. Spread over bottom layer.
Garnish:
Sprinkle toasted coconut on top of pie, insert trimmed pineapple top in center and place gold coins equally around perimeter. Chill 4 hours before serving.
Toasted Coconut:
Place 1-1/2 cups coconut on baking sheet and bake in 350 degree oven for 6-9 minutes. Flip with spatula and continue baking another 5-10 minutes until golden brown, turning often with spatula.

Imagine an island appearing on a cobalt blue ocean horizon, surrounded with scalloped waves and tropical trees. The best is the rum buried beneath the sand and gold loot left by the pirates. Enjoy!

Submitted By: S. Strom - Gilbert, AZ
Pineapple Treasure Pie