Tradewinds Pie
Transport your taste buds to the tropics with this irresistible Tradewinds Pie, a creamy, fruit-infused dessert that captures the essence of island living. Featuring a buttery graham cracker crust and a luscious coconut-pineapple filling, this pie is a harmonious blend of sweet and tangy flavors. The silky custard, infused with coconut milk and pineapple juice, is complemented by shredded sweetened coconut for a textural twist, making every bite unforgettable. Topped with airy whipped cream and a sprinkle of toasted coconut flakes for extra flair, this no-fuss tropical pie is perfect for summer gatherings, after-dinner indulgence, or any time you crave a bite of paradise. Ready in under 40 minutes (plus chill time), the Tradewinds Pie is a show-stopping dessert that pairs big flavors with effortless preparation.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 0.25 cups Granulated sugar
- 6 tablespoons Unsalted butter, melted
- 1 cup Coconut milk
- 1 cup Pineapple juice
- 0.75 cups White granulated sugar
- 0.25 cups Cornstarch
- 4 large Egg yolks
- 1 cup Shredded sweetened coconut
- 1 teaspoon Vanilla extract
- 1 cup Heavy cream
- 2 tablespoons Powdered sugar
- 0.25 cups Toasted coconut flakes (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand.
Press the mixture evenly into a 9-inch pie dish to form the crust. Use the bottom of a glass or measuring cup to pack it tightly.
Bake the crust in the preheated oven for 8-10 minutes until golden. Remove and let it cool completely.
In a medium saucepan, combine the coconut milk, pineapple juice, 3/4 cup sugar, and cornstarch. Whisk until the cornstarch dissolves.
Place the saucepan over medium heat. Whisk the mixture constantly until it thickens, about 5-7 minutes.
In a small bowl, whisk the egg yolks. Gradually add about 1/2 cup of the hot coconut-pineapple mixture into the egg yolks while whisking to temper them.
Slowly pour the tempered egg yolk mixture back into the saucepan, whisking constantly.
Cook the filling for another 2-3 minutes, stirring constantly, until it thickens further.
Remove the saucepan from heat and stir in the shredded sweetened coconut and vanilla extract.
Let the filling cool slightly, then pour it into the cooled graham cracker crust. Smooth the top with a spatula.
Chill the pie in the refrigerator for at least 4 hours or until set.
Before serving, whip the heavy cream and powdered sugar together in a mixing bowl until stiff peaks form.
Spread or pipe the whipped cream over the cooled pie.
Sprinkle toasted coconut flakes on top for garnish, if desired. Serve chilled and enjoy your Tradewinds Pie!
Nutrition Facts
Calories |
4714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 244.5 g | 313% | |
| Saturated Fat | 152.9 g | 764% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1164 mg | 388% | |
| Sodium | 1323 mg | 58% | |
| Total Carbohydrate | 592.9 g | 216% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 426.5 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 276 mg | 21% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1316 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
