Wednesday, May 8, 2013

PineappleBerry Pie

Here's just what you need to top off those sunny summer weekend Barbecue's.  Sweet, with a slightly tart nip and full of refreshing berry goodness.  The secret to making this pie so yummy is simple.  Don't over do it!  Mother nature supplies all of the awesome taste you could possibly want.  You won't believe how easy and delicious this pie turns out.   As always I like to make my pie crust from scratch. In hurry? a nice store bought crust works just fine.

1 9" Pie Crust

1 1/2 Cups Diced Pineapple
1 1/2 Cups Sliced Strawberries
1 1/2 Cup Blueberries
1/2 Cup Orange Juice
2 TBS Cinnamon
1 TBS Nutmeg
2 TSP  Sugar
1 Cup shredded coconut
1/4 Cup Corn Starch mixed with 1/4 Cup cold Water

2 Cups Whipped Cream
2 TBS Coconut

Place fruit and Orange juice in a large sauce pan.  When mixture begins to boil add cinnamon, nutmeg, coconut and sugar.  Mix corn starch with water and stir until dissolved.  Add to pie filling stirring constantly until mixture thickens.  Remove from stove and set aside to cool.

Cook pie shell until it begins to turn very light brown.  Add pie filling and cook until shell is brown and crisp all the way through.  Remove from oven and cool completely in fridge.  Spread reaming 2 TBS of coconut on a baking dish and place in oven until toasted and brown, about 5 minutes.  Stir coconut at least halfway through the toasting process. Remove from oven to cool.

When Pie is completely cooled remove from fridge and carefully top with whipped cream.  Sprinkle with toasted coconut.  Return to fridge until ready to serve. 

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