Pina Colada 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 (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 

Directions:

1. Preheat oven to 350°. 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).
2. 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).
3. 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.
4. Spread cooled pineapple mixture over bottom of pie crust; spoon cream cheese mixture over pineapple mixture.
5. Bake at 350° for 38 to 42 minutes or until set. Cool completely on a wire rack (about 1 hour). Cover and chill 4 hours.
6. 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.

Source: recipe.com

Pina Colada Pie

Ingredients:

• 2 cups Pecan Sandies, crushed (about 16 cookies)
• 1 cup sweetened flaked coconut
• 1/4 cup butter, melted
• 1/3 cup sugar
• 2 tablespoons cornstarch
• 1 (8-ounce) can crushed pineapple in juice
• 1 (8-ounce) package cream cheese, softened
• 1 1/2 cups cream of coconut, divided
• 2 large eggs
• 1 cup whipping cream

Directions:

1. Preheat oven to 350. Stir together the cookie crumbs, shredded coconut and melted butter, and press firmly onto the bottom and up the sides of a 9-inch deep dish pie plate. Bake 9 to 12 minutes, or until lightly brown. Remove to a wire rack and allow to cool completely.
2. Meanwhile, stir together your sugar and cornstarch in a small saucepan; add in crushed pineapple (and juice). Stir constantly, and allow mixture to come to a boil. Cook for 1 minute or until thickened. Remove from heat and allow to cool, approximately 20 minutes.
3. With an electric mixer, beat cream cheese with the whisk attachment until smooth. Add in 1 cup of cream of coconut and beat at low speed until just blended. (Chill the remaining 1/2 cup of cream of coconut until ready to use.) Add eggs, 1 at a time, until just blended.
4. Spread your cooled pineapple mixture over the bottom of your crust. Next, spoon cream cheese mixture over the pineapple mixture.
5. Bake at 350 for approximately 40 minutes, or until set. Cool completely on a wire rack. Cover and chill 4 hours.
6. Beat your whipping cream until foamy. Add remaining 1/2 cup cream of coconut and continuing beating, until soft peaks form. Spread over your pie, and garnish with coconut chips, toasted coconut, and pineapple, if desired.

recipe from Southern Living magazine, March 2013

Source:  Kitchen Meets Girl