Coconut Cream Pie with Pineapple

Coconut cream pie gets a bright taste thanks to the tart pineapple pie. This chilled dessert is infused for two hours before serving.
Preheat the oven to 425 degrees.To prepare the cake, lightly pour the flour into dry measuring cups and smooth with a knife. Combine 1/4 cup flour and water; whisk together until smooth.Combine 3/4 cup flour, 2 tablespoons sugar, and 1/8 teaspoon salt in a bowl; blend with a baking blender or 2 knives until the mixture resembles coarse flour. Add the gruel; stir with a fork until the flour mixture is moist.Gently squeeze the mixture into a 4-inch circle on thick plastic wrap and cover with extra plastic wrap. Roll out the dough until it is coated, in a 12-inch circle. Freeze for 10 minutes.Remove 1 sheet of plastic wrap and place the dough on a 9-inch pie dish greased with cooking spray. Remove the top sheet of plastic wrap. Bend the edges and make a recess. Line the dough with a piece of foil, and place the pie mass or dried beans on the foil. Bake at 425 ° C for 20 minutes or until the edges are lightly browned. Remove the cake mass and foil; cool the cake on a wire rack.To prepare the filling, flip the pineapple into a colander and spoon it onto the prepared cake. Combine 3/4 cup sugar, cornstarch, and 1/4 teaspoon salt in a saucepan and stir in the milk. Bring to a boil; cook for 1 minute, stirring with a whisk. Gradually add about 1/3 cup of hot custard to the beaten eggs; stir constantly with a whisk. Return the egg mixture to the pan. Cook for 2 minutes or until thickened, stirring constantly. Remove the mixture from the heat; add the coconut cream and extracts. Spoon the mixture onto the prepared cake. Cover the filling surface with plastic wrap; refrigerate until set (about 2 hours).Remove the plastic wrap and spread the whipped topping evenly over the filling. Sprinkle with coconut flakes.