pinapple and coconut pie

This delicious (and beautiful!) pie is another creation from the talented Thierry Mulhaupt, a pastry chef from the Alsace. Thierry Mulhaupt is particularly well known for his creativity when it comes to pies: he create a new one for every week of the year!


I came across this pineapple and coconut pie in a pastry workshop I attended.  At first, I thought the coconut would be too sweet, but the pineapple brings freshness to the pie and the slight addition of cracked pepper balances it perfectly.


I used a mandoline for cutting these impossibly thin pineapple slices (necessary to style the pineapple on the pie) but you could also use a knife.

Pineapple and coconut pie
Sweet shortcrust:
  • 250g flour
  • 150g soft unsalted butter
  • 30g ground almond (or almond flour)
  • 90g icing sugar, sifted
  • 2g salt
  • 1 egg
Coconut cream:
  • 85g soft unsalted butter
  • 85g sugar
  • 70g shredded coconut
  • 10g Maizena
  • 50g double cream
  • 1 fresh pineapple
  • sweet almond oil or olive oil
  • Black pepper
Preparing the sweet shortcrust pastry:
  1. Mix the flour and butter. Add the ground almonds or almond flour and the sifted icing sugar.
  2. In a separate bowl, whisk the eggs and the salt, then incorporate to the previous mixture and mix until homogenous.
  3. Wrap the pastry in cling film and chill for 12h.
  4. On a lightly floured surface, roll the pastry out so that it's 2-3mm thick. Line a 22cm tart tin. Prick the base of the pie with a fork to prevent the dough from puffing up while baking.
Preparing the coconut cream:
  1. Cream the butter with the sugar and shredded coconut.
  2. Add the eggs, the Maïzena and the double cream and mix until combined.
  1. Preheat the oven to 170°C and pre-blind bake the crust for 10min. Spread the coconut cream on the crust and bake for a further 25 min. Transfer tart to a cooling rack.
  1. Peel the pineapple, remove the heart and cut the pineapple into thin slices using a mandolin. Fold the slices into cones and place them on the pie.
  2. Shave some fresh coconut and place on the pie. As a final touch, grind some pepper and sprinkle on the pie together with a few glugs of olive or almond oil.


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