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Piña Colada Pie

Source: Cooking at a Glance - Pies & Pastries
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Active Time:  15 Minutes
Total Time:  4 Hours 10 Minutes
  Makes 8 servings
Press the pineapple in a colander with the back of a spoon to ensure that it is well drained before adding to the pie. If you prefer, substitute 3 tablespoons of drained pineapple juice for the rum.
3/4 cup sugar
1/3 cup all-purpose flour
2 1/4 cups milk
4 beaten egg yolks
One 8 1/4-ounce can crushed pineapple, well drained
3/4 cup flaked coconut
3 tablespoons rum
1 tablespoon margarine or butter
1 1/2 teaspoons vanilla
Fully Baked Pastry Shell
1/3 cup flaked coconut
1 cup whipping cream, whipped
Other necessary recipes:
Basic Pie Pastry
Piña Colada Pie Recipe at
In a medium saucepan combine sugar and flour. Gradually stir in milk. Cook and stir over medium-high heat till mixture is thickened and bubbly. Reduce heat. Cook and stir for 2 minutes more. Remove from heat.

Gradually stir about 1 cup of the hot mixture into the egg yolks. Return all to saucepan. Bring to a gentle boil. Cook and stir for 2 minutes more. Remove from heat. Stir in pineapple, 3/4 cup coconut, the rum, margarine or butter, and vanilla. Pour hot filling into baked pastry shell. Cool on a rack for 1 hour. Chill for 3-6 hours before serving.

Meanwhile, spread 1/3 cup coconut in a thin layer in a small baking pan. Bake in a preheated 350 degree F. oven for 5-10 minutes or till golden, stirring once or twice. Remove and cool on a rack.

Decorate the pie with the whipped cream. Sprinkle the toasted coconut over the whipped cream. Store in the refrigerator.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Pineapple Desserts
Nutrition Facts per Serving
Yield:   Makes 8 servings
Calories: 435
Fat. Total: 22g
Fiber: 2g
Carbohydrates, Total: 50g
Sodium: 142mg
% Cal. from Fat: 46%
Cholesterol: 132mg
Protein: 7g
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