Recently on Instagram I asked my followers to tell me what kind of recipes they wanted to see more of! One thing they wanted more of was pie. Well, I couldn't just do normal pie, it's been done. So instead I combined a blondie (a non-chocolate brownie) and a pie. But I took it one step further and added pineapple and coconut to bring this into the Summer season (which is in just over a week)! This pie recipe is to be served warm because that's when it is at it's yummiest. The density of the blondie is turned into a soft, smooth layer when warmed. So if you aren't serving this soon after baking, please warm up slices, as needed, when you pull it out of the fridge. I love that this recipe, though it seems complicated at first glance, doesn't require a mixer, utilizes store bought ingredients like a pie crust and pineapple preserves, and is broken up in a way that allows you to work on one process while the crust or blondie is baking so there isn't a ton of downtime.
Warm Pineapple Blondie Pie Yield: 8 slices For the Pie 1 deep-dish pie crust (store bought is totally fine!) 1 1/2 cups pineapple preserves For the Blondies 1 1/4 cup all-purpose flour 1/3 cup sweetened shredded coconut 1/2 teaspoon granulated salt 2/3 cup butter, melted and slightly cooled 1/2 cup brown sugar 2 whole eggs, lightly beaten 1 egg yolk, lightly beaten 1 teaspoon vanilla extract For the Crumble Topping 4 Tablespoons all-purpose flour 1 Tablespoon brown sugar 5 Tablespoons butter, melted 5 Tablespoons sweetened shredded coconut 3 Tablespoons quick oats 1. Prepare a 9" deep-dish pie pan with your pie crust. Gently prick the bottom and sides with a fork. Place in the freezer for at least 45 minutes. Begin preheating your oven to 350 degrees Fahrenheit. 2. Once your pie dough has rested, line the inside of your pie crust with parchment and fill it with pie weights, small (clean) pebbles, or dried beans. Bake your pie crust for 15 minutes. Then pull it out of the oven and remove the parchment and pie weights. 3. While the pie crust is par-baking (meaning it's only baking part of the way), mix your blondies: In a small bowl, mix together your flour, shredded coconut, and salt. Set aside. In a large bowl mix your butter and brown sugar together until well blended. Into the wet ingredients, mix in your eggs and vanilla until completely incorporated. Stir your dry ingredients into your wet ingredients. Spread the batter into the par-baked pie crust. Bake for 35 minutes. If you feel the outer edges of your crust are getting too dark you can over the edges with aluminum foil to slow their browning. 4. While the blondie pie is baking, prepare the crumble topping: Mix all the topping ingredients together until the butter is absorbed and the ingredients are well distributed. Sprinkle the topping onto a parchment or Silpat-lined sheet pan and bake in the oven for 16 minutes, stirring it after 8 minutes to give it even browning. 5. Once the pie is baked, remove it from the oven and top with the pineapple preserves. Then sprinkle with the crumble topping. Serve warm (not out-of-the-oven burn your mouth hot). Store covered in the fridge and warm up slices as desired. #baking #bake #summer #dessert #blondie #pie #pineapple #tropical #coconut #recipe