For the pie crust:
2 large eggs
2 + 2/3 cups of all purpose flour
4 tbsp sugar
11 tablespoons of extra virgin olive oil (or 1 stick of unsalted butter)
a pinch of salt
(optional) 1 tsp baking powder
1 shot of coconut flavored rhum
For the filling:
2 cups cream cheese
1 + 1/3 cup heavy cream
7 tbsp caster sugar
12 grams gelatin sheets
6 tbsp grated coconut
For the topping:
12 oz pineapple slices
1/2 cup granulated white sugar
1 gelatin sheet
a 9-inch springform pan
a box of pie weights (if you don’t have them, you can use dry chickpeas or beans)
Making the pie crust:
- Preheat the oven at 356° F.
- In a large bowl, mix the eggs with the sugar. Then add the olive oil while whisking with a hand whisk.
- Sift the flour and baking powder, and add them to the bowl.
- Mix with a spatula or your hands until you get a shortcrust pastry ball.
- Wrap the ball in plastic film and let it rest in the fridge for about 40 minutes.
- When the cooling time has passed, take the ball out of the fridge and spread it on a springform pan, covering the bottom and at least 1/3 of its sides. The bottom of the pan should be covered in greaseproof paper.
- Use a fork to poke holes on the shortcrust pastry.
- Cover with greaseproof paper and add the pie weights.
- Bake at 356° F for 20 minutes, then take away the pie weights and bake for another 10 minutes at 302° F.
- Take the pie crust out of the oven and let it cool down.
You can open the springform pan to allow the crust to cool down earlier. However, you’ll need it later when you add the filling and the topping, so don’t put it away.
Making the filling:
- Soak the gelatin sheets in a small bowl for at least 10 minutes.
- In the meantime, save 1/3 cup of heavy cream for later, then whip the rest until stiff.
- Soften the cream cheese, and incorporate it into the whipped cream.
- Squeeze the gelatin and melt it in a small pot along with the remaining heavy cream, then sift it onto the rest of the filling.
- Add the grated coconut and stir.
- Take the pie crust, put it back in the springform pan, and use a kitchen brush to coat it with the coconut-flavored rhum.
- Add the filling and spread it evenly.
- Let the pie rest in the fridge for at least 3.30 hours.
Making the pineapple topping:
- Take another gelatin sheet, and soak it in water for 10 minutes.
- In the meantime, blend the pineapple slices with a food processor.
- Take a large saucepan, add the sugar, and put on the stove at medium heat.
- Add the blended pineapple and simmer until it thickens, stirring occasionally.
- Add the gelatin sheet and stir well until it melts completely.
- Let the pineapple topping cool down in a bowl for a few minutes, then pour it onto the pie.
- Put the pie back in the fridge for another 1.30 hours.
- Prep Time: 75
- Cooling time: 300
- Cook Time: 30
- Category: Dessert