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With Easter right around the corner, I have been thinking about our upcoming family Easter party. The menu has been on my mind. I have started putting together a list of old favorites and some new sides and desserts that I might like to try. One of the things we always have at our family Easter party is pie!!! I love pie, almost every flavor, but I am not much of a pie maker! To be honest I am an impatient person and they are just way to time consuming for me. During a recent visit to Walmart I was in the frozen isle when I came across the frozen pies. This Edwards triple coconut cream pie caught my eye first, we are huge coconut fans at our house. Without hesitation it went in my shopping cart. I also saw these Mrs. Smith’s Real butter crust pies and decided I better grab an apple pie too.
While unloading my groceries I put my pies in the freezer with the intention of saving them for our family Easter party. A few days later I had invited some friends over and was wanting something easy I could serve them for dessert. The pies came to mind. I pulled them out to look at the instructions. The Edwards triple coconut cream pie only needed to thaw and the Mrs. Smith’s apple pie only takes 40 minutes to bake from frozen. I loved the ease of leaving the one on the counter to thaw out and popping the other in the oven. How simple is that??
While I was waiting for the apple pie to bake, my thoughts took over and I decided I needed to spruce up the pies to give them that homemade touch. Just looking at the Edwards triple coconut package took me away to a tropical beach and all I could think about was sipping a pina colada drink. Pineapple and coconut are just meant to go together! I decided while I was waiting for the other pie to bake I would try and make a pineapple sauce. I make simple syrups and fruit sauces all the time, and I knew it wouldn’t take long or be to difficult. I opened a 20 ounce can of pineapple I had in my pantry and poured it into a small sauce pan. I added 1/2 cup of sugar. I measured 1 cup of water and 3 Tablespoons of corn starch. I put the cornstarch into the water and mixed it. Then I poured the cornstarch and water mixture into the pan with the pineapple and sugar. I cooked the pineapple, sugar and water mixture on medium to high heat for about 5 minutes until it came to a boil and started to thicken. I removed the pineapple sauce from the heat and poured the sauce into a glass bowl. I did a quick taste test before I put the sauce into the fridge to cool and it was delicious. I had high hopes that it would be amazing over the Edwards triple coconut pie!
With the timer counting down I still had about 25 minutes until we would be ready to serve our pies. I always love fresh whipped cream on top of my pie! I pulled out my heavy cream and started to got it ready to whip. While I was getting the sugar out of my pantry right in front of me was a bottle of coconut syrup. I thought that might it be fun to have a coconut flavored whip cream. I pull out the syrup along with my sugar and got to work. I put 1 cup of heavy cream, 2 Tablespoons of coconut syrup and a 1/4 cup of sugar into a bowl. I used my hand mixer on high with my whisking beaters to whip the cream. It took about 3 minutes for the cream to form stiff peaks.
I still had some time on my hands until our pie would be done and guest would be arriving. I also noticed that I had a bag of caramel bits in my pantry. I pulled them out and placed 1 cup of caramel bits, 2 Tablespoons of heavy cream, 1 teaspoon of vanilla and 2 tablespoons of water into a sauce pan. Over medium heat, I stirred the caramel bits, cream and water until they combine into a caramel syrup!
Even though I am not much of a pie maker, I do love to cook and bake. I was happy to add these little homemade touches to my pie buffet.
As I tasted my Edwards triple coconut pie topped with pineapple sauce and coconut whipped cream, I thought “now that is one perfect pina coloda pie”! Every detail was divine down to the way the light home baked cookie crust complemented the coconut and pineapple.
- 1 Edwards triple coconut cream pie
- 1 20 ounce can crushed pineapple
- ½ cup sugar
- 3 Tbsp. corn starch
- 1 cup water
- Pour 20 ounce can of pineapple and ½ cup sugar into a sauce pan. Measure 1cup of water and add 3 Tbsp. cornstarch to the water, mix until water and cornstarch are combine. Add water cornstarch mixture to pineapple and sugar, mix over medium to high heat until mixture starts to boil and thicken. Remove from heat pour pineapple sauce into a glass bowl and refrigerate until ready to serve. Serve over Edwards triple coconut cream pie.
I definitely will be adding Edwards triple coconut pie and my pineapple sauce to my family Easter party menu! I am also a lover of fruit filled pies. The Mrs. Smith’s apple pie is a classic and was amazing topped with the caramel sauce!
I usually only buy pies for holiday functions, but I am going to start keeping a few in my freezer because any night or occasion could be pie time!
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