Hey guys! It’s time for my first guest post! A lot of my closest friends are wonderful bakers and Jen is definitely no exception. You might remember her from my post on Blueberry Picking in TX or our visit to Canton TX Trade Days. She has the most amazing family recipes. All of my friends go crazy for her pea salad (think bacon, peas, cheese over lettuce… a-mazing!) and I cannot wait to try this recipe. So here she is… take it away Jen!
Hello! My name is Jennifer and I’m one of Molly’s friends. I am a guest blogger this week for Toffee Bits and Chocolate Chips and I’m sharing a family recipe for the Best Pineapple Paradise Pie ever! My grandma, Nonnie, made this dessert for my mom for her birthday, my mom made it for my sister before she passed away this year, and now I’m carrying on the tradition. Apparently this was a Pillsbury Bakeoff Winner back in the day (1950s or so) and it has been loved for many years.
My sister turned 22 last week, and her only wish was to eat Pineapple Paradise Pie. I enlisted Nonnie to help me make the pie, and we had a great morning full of mixing, boiling, baking and whipping up this great dessert.
To start the pie, you first have to make the crust. Crumble the butter, flour, brown sugar, and coconut together, and then press into a 9’’ by 13’’ baking pan.
Once done baking, break it up and press into a pie pan (reserve maybe a ¼ cup for the topping). It’s got to be crumbly to be delicious! Let the crust cool before putting the custard into it…
Now onto the custard. Combine sugar, flour, and salt together in a sauce pot then slowly add milk and the pineapple juice until they thicken up. You have to temper the eggs before adding them directly into the hot custard, or else you risk having scrambled eggs in your dessert! (if it happens, it’s ok – no one will notice!). To do this, slowly add a little bit of the hot liquid to the eggs while whisking, then slowly add this mixture to the sauce pot while whisking.
Finally, it’s time to put everything together! Place 4 slices of pineapple on the crust, layer with the custard, let cool.
Add the whipped topping, reserved crumbs from the crust, and the remaining pineapple slices to create a simply wonderful dessert!
Pineapple Paradise Pie
½ c Butter
¼ c firmly packed brown sugar
1 c flour
½ c flaked coconut
Oven 400 degrees, 9 inch pie pan
Soften butter in mixing bowl. Add sugar, flour and coconut; mix well. Place mixture on cookie sheet (or 9 by 13 pan) and bake 10-12 min, until golden brown; crumble. Press 2 c into pie pan; cool. Reserve remaining mixture for topping.
1 lb 4 ½ oz can pineapple slices
1/3 c firmly packed brown sugar
3 tbl flour
¼ tsp salt
¾ c milk
2 eggs, slightly beaten
2 tbl butter
1 tsp vanilla extract
½ c heavy cream
Drain pineapple, reserve syrup. Combine sugar, flour, and salt in saucepan; gradually stir in milk and pineapple syrup. Cook over med heat, stirring constantly, until very thick. Blend about ½ c hot mixture into eggs; add to mixture in saucepan. Cook 2 min, stirring constantly Stir in butter and vanilla. Place 4 pineapple slices in pie shell; top with filling. Cool completely. Beat cream until stiff. Spread over filling; sprinkle with reserved crumbs. Top with remaining pineapple slices; press down slightly. Chill at least 2 hours.