Hawaiian-Inspired Pie Brings Tropical Flavours to Your Table
Imagine the essence of Hawaii captured in a single dessert. A new pie recipe from author Stacey Mei Yan Fong offers exactly that, combining creamy coconut custard with a sweet pineapple upside-down topping for a truly tropical treat. Featured in her cookbook "50 Pies, 50 States," this creation transports the flavours of the Pacific islands directly to your kitchen.
Capturing the Spirit of Hawaii in a Pie
"When I envision Hawaii, I picture coconut trees gently swaying above pristine white beaches, with vast blue waves crashing against the shore," Fong explains. "I recall countless days spent swimming, drying off in the warm sun, and enjoying fresh pineapple. I've endeavoured to encapsulate these cherished memories within this particular pie recipe from my cookbook."
The pie draws inspiration from haupia, a traditional Hawaiian coconut custard dessert that forms the foundation of this innovative creation. By pairing the rich coconut cream with caramelized pineapple, Fong has developed a distinctive twist on classic pie flavours. This coconut cream pie features a graham cracker crust, a pineapple upside-down cake topping, and a nostalgic touch of 1960s culinary flair.
Recipe Details and Preparation Tips
This cold-set dessert can conveniently be prepared a day in advance, though Fong advises waiting to make the pineapple topping until just before serving to ensure optimal freshness and texture.
Coconut Cream Pie with Pineapple Upside-Down Topping
Servings: one 10-inch pie
Equipment Required:
- 10-inch cast-iron or other circular oven-safe pan
Ingredients:
CRUST
- Store-bought or homemade Graham Cracker Crust
FILLING
- 1 cup unsweetened coconut flakes
- 1 (13.5-ounce) can coconut milk
- 1 ½ cups heavy cream
- 3 large egg yolks
- ¾ cup granulated sugar
- 1/3 cup cornstarch
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla extract
PINEAPPLE UPSIDE DOWN TOPPING
- ¼ cup (½ stick) unsalted butter
- 1 cup packed light brown sugar
- 1 (8-ounce) can sliced pineapple in pineapple juice
- 7 maraschino cherries
Step-by-Step Preparation Instructions
Make the Filling: Begin by preheating your oven to 350°F. Spread the coconut flakes evenly on a parchment-lined rimmed baking sheet. Toast in the oven for 10-15 minutes, tossing every 5 minutes to prevent burning, until the coconut achieves a golden brown colour. In a medium saucepan, combine the coconut milk, cream, egg yolks, granulated sugar, cornstarch, and salt. Bring this mixture to a boil over medium-low heat, stirring constantly, until it becomes very thick—approximately 10 minutes. Remove from heat and incorporate the toasted coconut and vanilla. Allow the filling to cool slightly before proceeding.
Fill the Pie: Pour the prepared filling into the baked graham cracker crust, smoothing the top with a spatula. Chill the pie in the refrigerator for 2-4 hours, until the filling has completely set.
Make the Topping: Preheat the oven again to 350°F. In a cast-iron or oven-safe 10-inch pan, melt the butter over medium-high heat. Add the brown sugar and blend thoroughly. Arrange seven pineapple slices in the pan to cover the bottom completely. Place a maraschino cherry in the centre of each pineapple ring. Bake for 30 minutes, until the pineapple becomes caramelized, checking every 10 minutes to ensure proper caramelization without burning.
Finish the Pie: This step requires careful execution. Take the chilled pie and place it upside down in the cast-iron skillet, ensuring the top of the pie makes contact with the pineapple mixture. Turn a plate upside down and position it on the bottom of the pie, then flip everything over in one swift motion, setting the pie on the counter atop the plate. Gently remove the skillet; if any pineapple slices or cherries stick to the skillet, simply use a fork to transfer them to the top of the pie. Allow the topping to cool slightly before slicing and serving.
Stacey Mei Yan Fong, the creative mind behind this Hawaiian-inspired dessert, is the author of "50 Pies, 50 States." Her innovative pie creations have been featured on prominent platforms including CBS News Sunday Morning, NPR, and Eater. This recipe is excerpted from "50 Pies, 50 States" by Stacey Mei Yan Fong, published in 2024 by Voracious, an imprint of Little, Brown and Company.
