Let’s face it the piña colada is a cate masquerading as a blend. While I love the delicate, sweet drink, it frequently has me wishing I had a piece of cutlet or pie rather. There’s commodity about drinking your cate that just is n’t relatively as satisfying.
Enter the piña colada pie. I took all of my favorite effects about coconut cream pie and added all of my favorite effects about the tropical blend to make one truly memorable cate . The easy cookie crust is made using vanilla wafer motes and coconut for a brickle base. The stuffing is a classic coconut custard, made primarily with coconut milk and spiked with a little coconut rum, and a small mountain of coconut- invested whipped cream adorns the top. A thin but scrumptious subcaste of pineapple with lime and a little further rum is squeezed in between.
This is a cate that takes some planning ahead, but there’s veritably little factual hands- on time. The real key to success is leaving plenitude of time for chilling, but that also makes it an ideal make- ahead cate .
RECIPE :
Piña Colada Pie
PREPE TIME : COOK TIME : CHILL TIME : TOTAL TIME :
30 min 25 mins 8 hrs 8 hrs 55 mins
SERVINGS : 10 Servings
INGREDIENTS :
For the coconut custard :
- 1/4 (32g) cup all-purpose flour
- 1/2 (100g) cup sugar
- 1/2 teaspoon kosher salt
- 1 (13.5 ounce) can full fat coconut milk
- 1/2 cup milk
- 2 large eggs
- 2 tablespoons unsalted butter
- 1 tablespoon coconut rum (optional)
- 1 1/2 teaspoons vanilla extract
For the pineapple layer :
- 10 ounces crushed pineapple in juice (half a large can)
- 2 tablespoons sugar
- 1 1/2 tablespoons cornstarch
- 2 teaspoons lime juice
- 1 tablespoon coconut rum (optional)
For the crust :
- 35 (4.2 ounces/120g) vanilla wafer cookies
- 3/4 cup unsweetened coconut flakes, divided
- 1 tablespoon light or dark brown sugar, packed
- 1/4 teaspoon kosher salt
- 1/3 cup unsalted butter,
For the whipped cream :
- 1 1/2 cups heavy cream
- 2 tablespoons sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup coconut cream, shaken, room temperature (optional)
For garnish :
- 8 maraschino cherries with stems, drained (optional)
Special Equipment :
- Standard (9-inch) pie pan
METHOD :
1- Make the coconut custard :
In a medium saucepan, combine the flour, sugar, and salt and whisk to combine. Add the coconut milk, milk, and eggs and whisk well to thoroughly combine.
Place the pan over medium heat. Bring the mixture to a boil while stirring. Bubbles should be popping up all over the pan, including the center. Boil, stirring constantly, for 5 minutes. The mixture will thicken less than halfway through the cook time but keep cooking for the full 5 minutes.
Remove from the heat and add the butter, rum (if using), and vanilla. Stir until the butter is melted and the mixture is creamy and thick, similar to pudding.
2- Chill the custard :
Pour the custard into a bowl and press a piece of greased plastic wrap directly against the surface. This will keep it from forming a skin.
Chill in the fridge for at least 4 hours. The custard should be nice and thick once chilled.
3- Make the pineapple layer and chill :
Once the custard has been chilling for at least a few hours, make the pineapple filling. In a small saucepan over medium heat combine the crushed pineapple, sugar, cornstarch, and lime juice and stir. Bring to a boil. Boil, stirring constantly, until the mixture is thickened and glossy, similar to a compote, about 3 minutes.
Remove from the heat and add the rum. Add the mixture to a container and place in the fridge to cool while you make the crust.
4- Preheat the oven :
Preheat the oven to 350°F.
5- Prepare the pie crust :
Add the vanilla wafers to the bowl of a food processor. Pulse several times, until the cookies are all broken into pieces the size of chocolate chips or smaller. Add 1/2 cup of coconut flakes, brown sugar, and salt and pulse until the cookies are finely ground.
Pour the mixture into a large bowl and combine with the melted butter. Mix until all of the crumbs are well-saturated.
Dump the mixture into a standard (9-inch) pie pan and spread out into an even layer. Press the cookie crumbs into the bottom and sides of the pan, going up close to the edge and making the layer as even as possible.
6- Bake the pie crust :
Bake the crust until it is golden brown and smells like coconut, 10 to 12 minutes. Cool to room temperature.
7- Toast the coconut :
While the oven is hot, add the remaining 1/4 cup coconut flakes to a small pan or oven-safe skillet and spread into a single layer. Toast, tossing once, for about 5 minutes, until the coconut flakes are golden brown but not burnt. Set aside to cool and then store until ready to assemble the pie.
Meanwhile, stick an empty mixing bowl in the fridge for whipping the cream.
8- Whip the cream :
Once the custard has chilled, the pineapple filling has cooled, and the crust has cooled, make the whipped cream. Add the chilled cream to a cold mixing bowl or the bowl of a stand mixer. Use an electric mixer to whip at medium-high speed until doubled in volume and beginning to thicken up.
Gradually add the sugar while mixing followed by the vanilla. Beat until soft peaks form (when you lift the beater, it should make a short peak and then flop over, melting back into the rest of the cream). Add the coconut cream.
Continue beating until medium-stiff peaks form. When you pull a beater out of the cream, it should form peaks that largely hold their shape.
9- Assemble the pie :
Pour the chilled coconut custard into the cooled pie crust. Use a rubber spatula to spread out and make level.
Dollop the cooled pineapple filling all over the coconut filling, then carefully spread to make a layer on top.
Top with the whipped cream, gently spreading with a rubber spatula.
Chill the pie, uncovered, for at least 4 hours before serving or up to 24 hours.
10- Decorate and serve :
When ready to serve, top the pie with the toasted coconut. You can also decorate with maraschino cherries, placing one on each slice.
Leftover pie will keep in the fridge, covered, for up to 3 days. Press plastic wrap or waxed paper up against the cut sides of the pie to keep the custard from weeping.
NUTRITION FACTS : (PER SERVING)
492 37g 39g 5g
CALORIES FAT CARBS PROTEINS
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