Lisa posted this as a pineapple cream pie, but I added half cup of coconut to the pudding and topped it with stabilized whipped cream. It was quick, easy and delicious!!!
The pudding is nearly fool proof!!
½ cup white sugar
½ teaspoon salt
3 tablespoons cornstarch
1 tablespoon all purpose flour
2½ whole milk
3 egg yolks
Put all of the above ingredients into a heavy bottomed pan and whisk it until any lumps are gone. Bring to a boil over medium heat, stirring constantly with rubber spatula. Once the pudding starts to thicken, switch to a whisk and whisk, while it boils, for one minute (it will get very thick).
Remove from heat and stir in:
1 tablespoon butter
1 teaspoon vanilla (I used 2 teaspoons)
1 cup canned crushed pineapple (I drained it and squeezed it dry)
½ cup flaked coconut (my addition)
Stabilized Whipped Cream (won't deflate) Makes 2 cups
1 cup heavy whipping cream
¼ cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon unflavored gelatin powder
4 teaspoons cold water
Put unflavored gelatin powder in a small dish and add 4 teaspoons of cold water and stir. Let this sit until it looks semi-solid, then put this in the microwave for just a couple seconds (my microwave takes about 3 or 4 seconds) and it will turn back to a liquid. Let this liquid cool, but not so cool that it turns back into a solid.
Whip the cream, sugar and vanilla until it gets thick, but not totally whipped. While the beaters are still going on high, dribble in the cooled liquid gelatin. Continue beating until stiff peaks form.
NOTE: A 20 ounce can of crushed pineapple (drained and squeezed dry) gives you about 1½ cups of fruit.
NOTE: This pie slices beautifully.