Try this fla­vor­ful, de­light­ful dessert

The Southern Berks News - - FRONT PAGE - By Jim Bai­ley The Yan­kee Chef Jim Bai­ley is a third­gen­er­a­tion chef, food colum­nist, cook­book au­thor and food his­to­rian. Bai­ley lives in Maine with his wife and four chil­dren.

We have all had co­conut cream pie and by adding the ul­ti­mate in sweet fruit to it, you have a tremen­dously fla­vored pie that is sim­ple and such a treat!

Pineap­ple Cream Pie IN­GRE­DI­ENTS

One 9-inch pre­baked pie crust ½ fresh pineap­ple 2 cups co­conut milk ½ cup shred­ded co­conut ¼ cup su­gar 2 yolks 4 ta­ble­spoons corn­starch ½ tea­spoon al­mond ex­tract, op­tional


Start by cut­ting off the crown of the pineap­ple. Cut pineap­ple in half ver­ti­cally. Cut in half again. Place cut side down and slice each quar­ter in half. With a non-ser­rated knife, cut the “rind” off each piece, re­mov­ing any eyes that are left. Place in blender or food pro­ces­sor with re­main­der of in­gre­di­ents ex­cept co­conut. Quickly pulse only a cou­ple times to re­duce pineap­ple to bits that re­sem­ble canned, crushed pineap­ple.

Trans­fer to medium saucepan, adding co­conut, and place over medium heat. Stir a cou­ple times un­til start­ing to scald, then al­most con­stantly stir, or whisk, un­til it be­gin­ning to boil. Con­tinue cook­ing and stir­ring for 1 ad­di­tional minute, or un­til as thick as pos­si­ble. Re­move from heat and stir in the ex­tract now if us­ing.

Pour into baked pie shell. Let sit on counter for 30 min­utes to form a crust over the top be­fore cov­er­ing with film wrap to cool com­pletely in re­frig­er­a­tor.


A dish of Pineap­ple Cream Pie is shown.

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