Piña Colada Pie
Piña Colada Pie requires approximately 6 hours and 20 minutes from start to finish. For $1.54 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 7g of protein, 47g of fat, and a total of 693 calories. This recipe serves 8. 11 person have made this recipe and would make it again. If you have pineapple in juice, cream of coconut, sugar, and a few other ingredients on hand, you can make it. It is brought to you by So How's it Taste. With a spoonacular score of 21%, this dish is not so excellent. If you like this recipe, take a look at these similar recipes: Pina Colada Pie, Pina Colada Pie, and Pina Colada Pie.
Servings: 8
Ingredients:
1/4 cup butter, melted
Coconut Whipped Cream
*Note: Cream of coconut has a dark grey-ish/beige color. It's not spoiled (even though it looks that way)!
2 cups pecan shortbread cookie crumbs (about 16 cookies) (I recommend Keebler Sandies)
2 tbsp. cornstarch
1 (8 oz.) package cream cheese, softened
1/2 cup cream of coconut*
2 large eggs
Crust
1 (8 oz.) can crushed pineapple in juice
1/3 cup sugar
1 cup sweetened flaked coconut
1 cup whipping cream (not heavy)
Equipment:
oven
wire rack
sauce pan
stand mixer
whisk
Cooking instruction summary:
1. Preheat oven to 350F. Stir together crust ingredients; firmly press on bottom and up sides of a lightly greased 9-inch pie plate. Bake 10 to 12 minutes or until lightly browned. Transfer to a wire rack; cool completely (about 30 minutes).2. Stir together sugar and cornstarch in a small heavy saucepan; stir in pineapple. While stirring constantly, bring to a boil over medium-high heat; cook (keep stirring!) 1 minute or until thickened. Remove from heat; cool completely (about 20 minutes).3. Beat cream cheese at medium speed with a heavy-duty electric stand mixer, using whisk attachment, until smooth. Gradually add 1 cup cream of coconut, beating at low speed just until blended. (Chill remaining 1/2 cup cream of coconut until ready to use.) Add eggs, 1 at a time, beating just until blended after each addition.4. Spread cooled pineapple mixture over bottom of piecrust; spoon cream cheese mixture over pineapple mixture.5. Bake 38 to 42 minutes or until set. Cool completely on a wire rack (about 1 hour). Cover and chill 4 hours.6. Beat whipping cream at high speed until foamy. Gradually add remaining 1/2 cup cream of coconut, beating until soft peaks form; spread over pie.
Step by step:
1. Preheat oven to 350F. Stir together crust ingredients; firmly press on bottom and up sides of a lightly greased 9-inch pie plate.
2. Bake 10 to 12 minutes or until lightly browned.
3. Transfer to a wire rack; cool completely (about 30 minutes).
4. Stir together sugar and cornstarch in a small heavy saucepan; stir in pineapple. While stirring constantly, bring to a boil over medium-high heat; cook (keep stirring!) 1 minute or until thickened.
5. Remove from heat; cool completely (about 20 minutes).
6. Beat cream cheese at medium speed with a heavy-duty electric stand mixer, using whisk attachment, until smooth. Gradually add 1 cup cream of coconut, beating at low speed just until blended. (Chill remaining 1/2 cup cream of coconut until ready to use.)
7. Add eggs, 1 at a time, beating just until blended after each addition.
8. Spread cooled pineapple mixture over bottom of piecrust; spoon cream cheese mixture over pineapple mixture.
9. Bake 38 to 42 minutes or until set. Cool completely on a wire rack (about 1 hour). Cover and chill 4 hours.
10. Beat whipping cream at high speed until foamy. Gradually add remaining 1/2 cup cream of coconut, beating until soft peaks form; spread over pie.
Nutrition Information:
covered percent of daily need
