A Piña Colada Pie
My sister made this pineapple and coconut delight a few weeks back, and I knew then I have to make it for Saturday Dinner Club. It is the perfect summer dessert, and although there are several “cooling periods” in this process, it is a relatively easy pie to make. You may want to make two pies. Trust me when I say that you will want leftovers to nibble on after the party is over.
- 21 pecan shortbread cookies, crumbled in food processor
- 1 cup sweetened flaked coconut
- 1/4 cup + 1 tablespoon melted butter
- 1/3 cup sugar
- 3 tablespoons cornstarch
- 14-oz. can crushed pineapple in juice
- 1 (8-oz.) package cream cheese, softened
- 1 1/2 cups cream of coconut, divided
- 2 large eggs
- 1 cup whipping cream
- 1/2 cup lightly toasted shaved coconut, for garnish
Preheat oven to 350°. Stir together shortbread cookie crumbs, sweetened flaked coconut; firmly press on bottom and up sides of 1 lightly greased 9-inch pie plate. Bake 10 to 12 minutes or until lightly browned. Cool completely (about 30 minutes)
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 an additional minute or two until thickened. Remove from heat; cool completely (about 20 minutes).
Beat whipping cream at high speed until foamy. Gradually add remaining 1/2 cup cream of coconut. At this point, you can top the entire pie with the whipped cream mixture for maximum presentation before cutting and serving. However, I prefer to cut into servings and plate then add the whipped topping and garnish with toasted coconut. Now serve!