Pineapple Coconut Pie

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Chuck Hughes' tropical pineapple coconut pie dessert is easy, quick and deliciously rich and tasty.

Preparation time: 30 minutes
Cooking time: 150 minutes
Yield: 6-8

Preheat oven at 180 C (350 F).
Pop the coconut in the oven for an hour or until it starts to crack. Remove from oven, let cool and remove outer shell. Keep the coconut milk for the Pork shank in adobo (Check out Chuck's recipe). Using a food processor, reduce the flesh into a fine powder.
On a baking tray lined with parchment paper, grill the shredded coconut for about 10 minutes or until golden brown. Keep aside.

In a food processor, mix the flour, icing sugar and zest. Add butter and continue processing until coarse crumbs form. Add egg yolks and mix until the dough forms a ball. Flatten into a round-shaped disk, wrap in plastic wrap and refrigerate for 30 minutes.
Roll the dough on a floured surface and place in an 8 - 9 inch (20 - 23 cm) tart pan with a removable bottom.
You can use your fingertips to evenly press the pastry onto the bottom and up the sides of the pan. Keep aside.

Using a hand or stand mixer, mix the grilled coconut, almond powder, icing sugar and butter until creamy. Add the eggs and continue beating until pale and creamy, 2-3 minutes. Pour the coconut cream in the pie shell.
Place in the refrigerator for 1 hour. (This will help prevent the crust from shrinking while it bakes.)
Preheat oven to 220 C (425 F) and place rack in center of oven.
Bake the tart for about 30 minutes or until golden brown. Remove from oven and let cool.

In a saucepan, on high heat, bring the sugar and water to a simmer and cook until the sugar has dissolved. Reduce the heat to low, add the pineapple and the cardamom seeds and continue cooking for about 30 minutes. Keep aside.