4) Pina Colada Icebox Pie (4 of 10)
4) Pina Colada Icebox Pie (4 of 10)
If you like pina colada icebox pie…and getting caught in the rain…okay, maybe we're showing our age with these lyrics. You don't have to be a Jimmy Buffet fan to enjoy this icebox pie.
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 can crushed pineapple in juice
- 1 package cream cheese, softened
- 1 1/2 cups cream of coconut, divided
- 2 large eggs
- 1 cup whipping cream
- Shaved coconut, pineapple wedges, fresh pineapple mint sprigs for garnish
Preparation
1. Preheat oven to 350 degrees Fahrenheit. Combine cookie crumbs, coconut, and butter, then firmly press on bottom and up sides of a lightly greased 9-inch pie plate. Bake 10 to 12 minutes, then cool for 30 minutes on a rack.
2. Stir together sugar and cornstarch in a small heavy saucepan, then add pineapple. Bring to a boil over medium-high heat, then reduce to a simmer for 20 minutes.
3. Combine cream cheese, cream of coconut, and eggs, then set aside.
4. Spread cooled pineapple mixture over bottom of pie crust, then spread cream cheese mixture over pineapple mixture.
5. Bake for approximately 40 minutes. Refrigerate for 4 hours after baking.
6. Beat whipping cream at high speed until foamy, then add remaining 1/2 cup cream of coconut, beating until soft peaks form. Spread mixture over icebox pie and serve.