There's something about a tropical drink that makes us picture sitting on the beach on an island somewhere far, far away -- and this pina colada pie recipe from MyRecipes.com definitely has the same effect. Yes, I said pina colada pie. Our favorite beachy cocktail all wrapped up into a creamy, delicious dessert -- can you believe it?
I honestly can't think of a more fitting way to cap off any summer meal, especially if you're grilling out and enjoying dinner al fresco on your patio or deck.
I mean, most of us don't have the luxury of having a sandy beach right in our own backyards, but at least with this luscious pie, we'll sort of feel like we're in a tropical oasis.
A little taste of paradise is better than nothing, right?
Pina Colada Pie
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
Preheat oven to 350°F. 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).
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).
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.
Spread cooled pineapple mixture over bottom of pie crust; spoon cream cheese mixture over pineapple mixture.
Bake at 350°F for 38 to 42 minutes or until set. Cool completely on a wire rack (about 1 hour). Cover and chill 4 hours.
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.
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