Elle's Kitchen: The Summer of Pie²

Pina Colada Pie

 

It is hotter than Hades in this part of

the world right now.  I wish I could be

 on a beach in Mexico but that won't

happen for another few months.  So, I

thought we would have a cool and

fruity pie today.

 

 

Ingredients:

 

2 cups Pecan Sandies, crushed (about 16 cookies)

1 cup sweetened flaked coconut

1/4 cup butter, melted

1/3 cup sugar

2 tablespoons cornstarch

1 (8-ounce) can crushed pineapple in juice

1 (8-ounce) package cream cheese, softened

1 1/2 cups cream of coconut, divided

2 large eggs

1 cup whipping cream

 

Preheat oven to 350º F.

 

  Stir together the cookie crumbs,

shredded coconut and melted butter.

 

 Press firmly onto the bottom and up the sides

of a 9-inch deep dish pie plate. Bake 9 to 12

minutes, or until lightly brown. Remove to

 a wire rack and allow to cool completely.

 

Meanwhile, stir together your sugar and

cornstarch in a small saucepan; add in

crushed pineapple (and juice). Stir constantly,

and allow mixture to come to a boil. 

Cook for 1 minute or until thickened.

 

Remove from heat and allow to cool,

 approximately 20 minutes.

 

With an electric mixer, beat cream

cheese until smooth. Add in 1 cup

of cream of coconut and beat at low

 speed until just blended. (Chill the

 remaining 1/2 cup of cream of coconut

 until ready to use.) Add eggs,

1 at a time, until just blended.

 

 

Spread your cooled pineapple mixture

over the bottom of your crust.

 

Next, spoon cream cheese mixture over

the pineapple mixture.

Bake at 350º F for approximately 40 minutes,

or until set. Cool completely on a wire rack. 

Cover and chill 4 hours.

 

Beat your whipping cream until foamy. Add

 remaining 1/2 cup cream of coconut and

continuing beating, until soft peaks form. 

Spread over your pie, and garnish with 

 toasted coconut.

 

 

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