Sunday, March 17, 2013

Pina Colada Ic Box Pie

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Ingredients

  • 2 cups pecan shortbread cookie crumbs (about 16 cookies)
  • 1 cup sweetened flaked coconut
  • 1/4 cup butter, melted
  • 1/3 cup sugar
  • 2 tablespoons cornstarch
  • 1 (8-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
  • Garnishes: lightly toasted shaved
    coconut, pineapple wedges, fresh
    pineapple mint sprigs

Preparation

1. Preheat oven to 350°. Stir together first 3 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 at 350° for 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.

Note: We tested with Keebler Sandies Pecan Shortbread and Coco López Cream of Coconut.

This recipe is adapted from Southern Living.  Photo furnished by Southern Living