Tropical Blueberry-Pineapple Coconut Pie
Indulge in this Tropical Blueberry-Pineapple Coconut Pie, a delightful dessert that combines the sweetness of wild blueberries and crushed pineapple with the exotic flavor of pina colada. The luscious filling is encased in a flaky homemade pastry and crowned with a buttery coconut crumb topping, making every bite a taste of paradise. Perfect for summer gatherings or any occasion that calls for a refreshing treat, this pie is sure to impress your family and friends. Don’t forget to serve it with a scoop of vanilla ice cream for an extra indulgence!
6
Servings
N/A
Calories
14
Ingredients
Ingredients
Pastry for single-crust pie
1 (Refrigerated)
Wild blueberries
3 cups (Fresh or frozen, no need to thaw)
Canned crushed pineapple
1 cup (Drained)
Thawed frozen pina colada concentrate
1/3 cup (Thawed)
Sugar
1/4 cup (Granulated)
Cornstarch
1 1/2 tablespoons (None)
Rum
1 tablespoon (Light or dark)
Coconut extract
1/2 teaspoon (Or vanilla extract)
Salt
A pinch (None)
All-purpose flour
3/4 cup (None)
Sweetened flaked coconut
3/4 cup (None)
Sugar
1/2 cup (Granulated)
Salt
1/4 teaspoon (None)
Cold unsalted butter
5 tablespoons (Cut into 1/4 inch pieces)
Instructions
1
1. Begin by rolling out the pastry dough and fitting it into a 9-inch pie pan. Sculpt the edge into an upright ridge and place it in the freezer for 15 minutes to firm up.
2
2. Preheat your oven to 400°F (200°C).
3
3. In a large mixing bowl, combine the wild blueberries, crushed pineapple, and thawed pina colada concentrate. Gently fold the ingredients together.
4
4. In a separate small bowl, mix together the granulated sugar and cornstarch until well combined. Stir this sugar mixture into the fruit in the large bowl, ensuring everything is coated evenly.
5
5. Add the rum, coconut extract (or vanilla extract), and a pinch of salt to the fruit mixture. Pour the filling into the chilled pie shell, smoothing the top with a spoon.
6
6. Place the pie on the center oven rack and bake for 30 minutes.
7
7. Meanwhile, prepare the coconut crumb topping: In a food processor, add the flour, sweetened flaked coconut, granulated sugar, and salt. Pulse briefly to mix.
8
8. Scatter the cold butter pieces over the dry mixture and pulse until the mixture resembles gravelly crumbs. Transfer the crumbs to a large bowl and rub them between your fingers to create large buttery crumbs. Refrigerate until ready to use.
9
9. Once the initial baking time is up, remove the pie from the oven and reduce the temperature to 375°F (190°C). Carefully sprinkle the refrigerated coconut crumb topping evenly over the pie and press it down lightly.
10
10. Return the pie to the oven, rotating it 180 degrees, and place a large foil-lined baking sheet on the rack below to catch any bubbles or spills.
11
11. Bake for an additional 30 minutes, until the juices bubble thickly around the edge of the pie. If the top starts to brown too much, loosely cover it with foil for the last 15 minutes of baking.
12
12. Once baked, transfer the pie to a wire rack and allow it to cool for at least 1 hour before serving to let the flavors meld together.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Tropical Blueberry-Pineapple Coconut Pie?
It is a tropical-themed dessert pie that combines wild blueberries, crushed pineapple, and pina colada flavors under a buttery coconut crumb topping.
How many servings does this recipe provide?
This recipe makes approximately 6 servings.
What size pie pan should I use for this recipe?
You should use a 9-inch pie pan.
What is the initial oven temperature required?
Preheat your oven to 400°F (200°C) for the first stage of baking.
What kind of blueberries are best for this pie?
The recipe calls for wild blueberries, which can be fresh or frozen.
Do I need to thaw frozen blueberries before using them?
No, there is no need to thaw the blueberries if you are using frozen ones.
How should the canned crushed pineapple be prepared?
The canned crushed pineapple should be drained before being added to the filling.
What provides the pina colada flavor in the filling?
The flavor comes from 1/3 cup of thawed frozen pina colada concentrate.
How do I prepare the pie crust before filling it?
Roll out the pastry dough, fit it into the pan, sculpt the edge, and freeze it for 15 minutes to firm up.
What ingredient is used to thicken the fruit filling?
Cornstarch is mixed with granulated sugar to thicken the fruit juices.
Can I substitute coconut extract?
Yes, you can use vanilla extract if you do not have coconut extract.
What type of rum is recommended for the filling?
The recipe suggests using one tablespoon of light or dark rum.
How long is the initial baking time?
The pie should bake for 30 minutes at 400°F before adding the topping.
What are the ingredients for the coconut crumb topping?
The topping consists of all-purpose flour, sweetened flaked coconut, granulated sugar, salt, and cold unsalted butter.
How do I achieve the right texture for the crumb topping?
Pulse the dry ingredients and cold butter in a food processor until gravelly, then rub between your fingers to create large buttery crumbs.
Should the butter for the topping be cold or room temperature?
The butter must be cold and cut into 1/4 inch pieces.
What should I do after the first 30 minutes of baking?
Remove the pie from the oven and reduce the temperature to 375°F (190°C).
How is the topping applied to the pie?
Sprinkle the refrigerated coconut crumb topping evenly over the pie and press it down lightly.
Why should I rotate the pie during baking?
Rotating the pie 180 degrees helps ensure even baking and browning.
How can I prevent oven spills from the bubbling fruit?
Place a large foil-lined baking sheet on the rack below the pie to catch any bubbles or spills.
How long is the second stage of baking?
The pie bakes for an additional 30 minutes after the topping is added.
How do I know when the pie is fully cooked?
The pie is done when the juices bubble thickly around the edges.
What should I do if the topping browns too quickly?
Loosely cover the pie with foil for the last 15 minutes of baking if the top starts to brown too much.
How long should the pie cool before serving?
The pie should cool on a wire rack for at least 1 hour.
Why is the cooling period important?
Cooling allows the flavors to meld together and the filling to set properly.
What is a recommended serving suggestion?
Serve the pie with a scoop of vanilla ice cream for an extra indulgence.
What kind of coconut is used in the topping?
The recipe specifies sweetened flaked coconut.
What type of pastry is used for this pie?
This recipe uses a refrigerated pastry for a single-crust pie.
What is the recipe category?
This recipe is categorized as a Pie.
Is this pie suitable for summer occasions?
Yes, its tropical flavors and refreshing fruit make it perfect for summer gatherings.