Go Back

Piña Colada Pie

Author: Michelle
Print

Ingredients

Crust

  • 1 pkg (9 cookies) graham crackers
  • 1/4 cup sugar
  • 2 tbsp brown sugar
  • 1/2 cup sweetened coconut flakes
  • Pinch of salt
  • 7 tbsp butter; melted

Pudding

  • 1/2 cup sugar
  • 3 tbsp cornstarch
  • 6 egg yolks (reserve the whites for another dish)
  • 1 cup milk
  • 1 cup coconut milk
  • 2 tsp melted butter
  • 1/4 DRAINED canned crushed pineapple
  • 1 tsp vanilla extract
  • 1 oz coconut rum (or 1 tsp coconut extract)

Whip Cream

  • 1 cup heavy whipping cream
  • 1/2 tsp vanilla extract
  • 2 tbsp sugar

Toasted Coconut

  • 2 cups sweetened coconut flakes

Instructions

  1. Open the pineapple and remove 1/4 cup and allow it to drain completely. Occasionally go back to stir and mash it using a spoon while in a sieve.

Pudding

  1. Whisk together the sugar, cornstarch, and salt in a medium sauce pan that is not heated.
  2. Very gradually (a few tablespoons at a time) whisk in milks, first the regular then the coconut. Carefully dissolve the cornstarch.
  3. Whisk in egg yolks.
  4. Over medium heat and whisking constantly cook until the first set of bubbles form and break.
  5. Reduce heat to low; still whisking, cook 2-3 minutes.
  6. Remove from heat; immediately pour through a fine-mesh sieve into bowl to remove any clumps. Stir butter, coconut rum and vanilla into hot pudding. Mix well
  7. Add the well drained/dried out pineapple, mix well until the pineapple is evenly distributed through out the pudding.
  8. Place plastic wrap directly on surface of pudding and around the bowl to prevent that rough skin from forming.
  9. Place in the refrigerator and chill at least 3 hours, if not overnight.
  10. Before pouring into pie shell, whisk pudding until smooth.

Pie Crust

  1. In a food processor, pulse the cookies and the coconut together until they are crumbs. They can be fine or chunky, this is a matter of personal preference.
  2. Remove the crumbs from the food processor and add to a bowl.
  3. Mix to combine the sugars and salt into the crumbs.
  4. Pour the melted butter in, and using a fork, mix to make wet crumbs. It will occasionally clump together.
  5. Add the crumbs to a 9-inch pie pan, using a glass or mallet, press the crumbs into bottom of the pie pan.
  6. Using your fingers, press into the sides of the pan, making sure everything is together and all holes are filled.
  7. Bake the crust in a pre-heated 350 degree oven for 8 minutes. (This step can be omitted).
  8. Allow the crust to cool completely before filling.

Whip cream

  1. Chill the mixer bowl and whisk attachment to your mixer (This step can be omitted)
  2. Add the ingredients to a bowl and whisk on low for one minute, allowing everything to combine.
  3. Increase the speed and whisk until the cream is firm, but spreadable. This took a few minutes.

Toasted Coconut

  1. Adjust the oven racks so that the top rack is between the middle and top of the oven, underneath the broiler, you do not want it on the most top slot.
  2. Place the coconut on a baking sheet and turn on the broiler.
  3. Put the sheet in the oven and toast the coconut.
  4. Watch it CAREFULLY, DO NOT LEAVE IT UNATTENDED, IT WILL BURN
  5. Shake the pan, or using a spatula, move the coconut around, to allow for even toasting; do this frequently.
  6. The coconut will toast quickly, all in all in about than 5 minutes or less.

Assembly

  1. Fill the crust with the pudding.
  2. Layer the whip cream on.
  3. Sprinkle with toasted coconut.
  4. Chill until ready to serve.