Pina Colada Cream Pie
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
-
Crust
- 59.14 ml butter, melted
- 198.44 g package sweetened flaked coconut, toasted
-
Filling
- 354.88 ml milk
- 236.59 ml coconut milk
- 157.80 ml sugar
- 78.78 ml cornstarch
- 3 egg yolks, slightly beaten
- 226.79 g can crushed pineapple, well drained
- 29.58 ml light rum (optional)
- 4.92 ml vanilla
-
Topping
- heavy whipping cream, whipped (optional)
- sweetened flaked coconut, toasted (optional)
directions
- Combine all crust ingredients in medium bowl. Press onto bottom and up sides of ungreased 9 inch pie pan. Refrigerate 15 minutes.
- Combine milk, coconut milk, sugar and cornstarch in 2 quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to a full boil (7 to 9 minutes). Remove from heat. Stir small amount of milk mixture into egg yolks. Slowly pour egg mixture into remaining milk mixture in saucepan, whisking constantly.
- Reduce heat to low. Cook, stirring constantly, until mixture reaches 160* and is thick enough to coat the back of a metal spoon (1 to 2 minutes). DO NOT BOIL. Stir in pineapple, rum (if desired) and vanilla. Pour into crust. Refrigerate at least 2 hours.
- Garnish with whipped cream and additional toasted coconut, if desired.
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RECIPE SUBMITTED BY
looneytunesfan
United States