Coconut Cream Pie with Pineapple

Directions

Preheat oven to 425°.

To prepare crust, lightly spoon flour into dry measuring cups, and level with a knife.

Combine ¼ cup flour and water; stir with a whisk until well-blended.

Combine ¾ cup flour, 2 tablespoons sugar, and ⅛ teaspoon salt in a bowl; cut in shortening with a pastry blender or 2 knives until the mixture resembles coarse meal.

Add slurry; mix with a fork until flour mixture is moist.

Press mixture gently into a 4-inch circle on heavy-duty plastic wrap, and cover with additional plastic wrap. Roll dough, still covered, into a 12-inch circle. Freeze for 10 minutes.

Remove 1 sheet of plastic wrap, and fit the dough into a 9-inch pie plate coated with cooking spray.

Remove the top sheet of plastic wrap.

Fold edges under, and flute.

Line the dough with a piece of foil, and arrange pie weights or dried beans on foil.

Bake at 425° for 20 minutes or until the edge is lightly browned.

Remove pie weights and foil; cool crust on a wire rack.

To prepare filling, drain pineapple in a colander, and spoon into the prepared crust.

Combine ¾ cup sugar, cornstarch, and ¼ teaspoon salt in a saucepan, and stir in milk.

Bring to a boil; cook for 1 minute, stirring with a whisk.

Gradually add about ⅓ cup hot custard to beaten eggs; stir constantly with a whisk.

Return egg mixture to pan.

Cook for 2 minutes or until thick, stirring constantly.

Remove mixture from heat; stir in cream of coconut and extracts. Spoon mixture into the prepared crust.

Cover surface of filling with plastic wrap; chill until set (about 2 hours).

Remove plastic wrap, and spread whipped topping evenly over filling.

Sprinkle with coconut.