Monday, May 26, 2014

Kauai Pie

Aloha.... How about a like slice of awesomeness that will take you away like a trip to Hawaii?

This pie might remind you of pecan pie in a way, but it isn't as sweet in my opinion.  The recipe does have a lot of sugar, but somehow the pineapple and coconut keep it from being too much.  Of course, you would have to like coconut to like this dessert.

I'm looking forward to making this one again! 
No need to mahalo me when you like it.

Makes one pie, serves 8-12

1 cup white sugar
1 cup dark brown sugar
1 Tbsp corn meal
1 Tbsp flour
5 eggs
1 cup macadamia nuts or pecans, coarsely chopped
1 cup drained crushed pineapple
1 cup flaked coconut
1 stick butter, melted
1 tsp of vanilla, or rum, extract
1/4 -1/2 tsp salt (optional)
1 pie crust, or graham cracker crumb crust

Beat the sugar, corn meal, flour, eggs and salt together. Gently stir in the macadamia nuts or pecans, pineapple and coconut. Stir in the melted butter and extract and mix well.

Bake at 325 degrees in an unbaked pie shell approximately 60- 65 minutes until the pie is set in the middle.

A couple of notes:

A 20 oz can of crushed pineapple is about two cups (drained) of pineapple.  I just freeze the other cup and use it later on, either in my Greek yogurt or My Gram's Carrot Cake.

In full disclosure, this filling made too much for my quiche dish, but if you use a regular pie dish, you can probably fit it in there.  I baked the extra filling in a little ramekin and added some chocolate to see how that was.  We felt the pie was better without chocolate... still GOOD, but better without the chocolate richness.

Here's what's been happening on my blog around, or on, this date over the years...

One year ago:  7 minute Microwave Caramels
Two years ago: Mexican Cauliflower Soup for the Soul
Three years ago:  Three Cheese Mushroom Strudel

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