Friday, July 26, 2013

Pina Colada Icebox Pie

Pina Colada Ice Box Pie

I have such a "thing" for anything pina colada flavored. I'm not much of a drinker, and I'm even less of a drinker of "girlie drinks" which I believe is that category that Pina Coladas fall under, but I'm crazy about coconut and pineapple. I think its such a wonderful flavor combination and it just screams summer to me.

I have a favorite go to Pina Colada Pie recipe. You can see it here.

This is now my second favorite Pina Colada recipe.

It's got a crust made out of Pecan Sandies, butter and coconut.

There is a gooey layer of pineapple.

There is a smooth layer of coconut, cream cheese and eggs.

It's topped with coconut whipped cream and sprinkled with toasted coconut.

I'm just a tiny bit in love with this pie.

Pie.....you're my favorite.


Pina Colada Ice Box Pie 1
Sorry for the not so fantastic picture. It was almost dusk when I took these pics. The heat index was over 100 so I had to snap fast, hence the metly whipped cream.

I do have to say that there is one thing about this pie that perplexed me. It's called an ice box pie yet it required two trips to the oven? What's up with that? It spent more time in the oven than it did in the ice box? It's still worth it though.

Pina Colada Icebox Pie
Recipe from Southern Living
2 cups pecan shortbread cookie crumbs (Pecan Sandies), about 18 cookies.
1 cup sweetened flaked coconut
¼ cup butter, melted
1/3 cup sugar
2 tablespoons corn starch
1 – 8oz can crushed pineapple in juice
1- 8 oz package of cream cheese, softened
1 ½ cups cream of coconut (NOT coconut milk* see note), divided
2 large eggs
1 cup whipping cream
Garnish with toasted coconut.

Oven to 350. Stir together the cookie crumbs, coconut and butter. Press firmly on the bottom and up the 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). Be sure to press the mixture all the way up otherwise you will end up with a thick, uneven crust that’s too shallow to hold the filling.

Stir together the sugar and cornstarch in a small heavy saucepan. Stir in the pineapple. While stirring constantly, bring to a boil over medium high heat (keep stirring!). Stir for 1 minutes or until thickened. Remove from the heat and cool completely (about 20 minutes).

Beat the cream cheese at medium speed with a heavy duty sand mixer using the whisk attachment. Beat until smooth. Gradually add 1 cup of the cream of coconut, beating at a low speed just until blended. Chill the remaining ½ cup cream of coconut until ready to use again. Add the eggs one at a time, beating until just blended after each addition.

Spread the cooled pineapple mixture over the bottom of the crust. Spoon the cream cheese mixture over the pineapple mixture.

Bake at 350 for 38 to 42 minutes or until set. Cool completely on a wire rack (about an hour). Cover and chill at least 4 hours.

Beat the whipping cream at a high speed until foamy. Gradually add the remaining ½ cup of cream of coconut, beating until soft peaks form. Spread over pie. Garnish and eat!
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