Pineapple and Coconut Mini Pie Recipe

Pineapple and Coconut Mini Pie Recipe
Here is the cure for the tropic blues. This mini pie will bring a little of sunshine into your life.
Makes approximately 4 mini pies.
  • 1 can pineapple chunks (with juice)
  • 2/3 cup reserved pineapple juice
  • 4 tablespoons toasted shredded coconut
  • 2 tablespoons maple syrup
  • 1 tablespoon tapioca flour
  • 1 tablespoon water
  • 1 tablespoon finely chopped crystallized ginger
  • 1 pinch ground nutmeg
  • 1/8 teaspoon salt
  • 1 tablespoon powdered sugar (for dusting pies)
  • 1 all-butter pie single crust recipe (4 mini pies)
  1. Cut 4 tops and bottom circles from the pie crust dough.
  2. Refrigerate for at least 15 minutes.
  3. Combine fruit, juice, sugar, syrup, spice, and ginger in a sauce pan.
  4. Cook slowly over low heat.
  5. Blend cornstarch with the water. Add it to the hot fruit mixture.
  6. Stir until it thickens and remove from heat.
  7. Let this cool some, about 15 minutes or so.
  8. Prepare the mini pie maker.
  9. Place each dough circle for the bottom into the pie maker.
  10. Spoon the filling into each mini pie shell but not to the very top to prevent boiling over.
  11. Top each pie with you dough circles.
  12. Close the lid and bake for 8-12 minutes.
  13. Remove pies with a spatula and allow to cool.
  14. Dust pies with a little powdered sugar.