Pina Colada Pie

Pina Colada Pie
Greek Salad

Bring a taste of Hawaii to your next gathering with this scrumptious pie.

For Bees and Me
A bouquet of garden-fresh recipes, sunny memories, helpful hints, simple pleasures, hearbal beauty potions, backyard entertaining and easy-to-make gifts.

Party Food : Small & Savory
From nibbles for four to food for a crowd, bestselling cookbook author Barbara Kafka offers partytime recipes for the harried, the hurried, and the helpless. This is the book for the host or hostess who wants to create parties that are an unqualified success, with an array of food that is simple to prepare, reasonably inexpensive, and always delicious!.

Ingredients

Crust:
1/2 lb. mixed nuts, shelled and finely chopped
3/e cup sweetened shredded coconut, chopped
3 tablespoons brown sugar
1 tablespoon sweet butter, melted

Filling
1-1/2 pint pineapple sorbet, softened
3/4 can canned cream of coconut
3 tablespoons dark rum
1/2 teaspoon coconut extract
3/4 cup sweetened shredded coconut
1 quart vanilla ice cream, softened

Garnish
1/2 pineapple, peeled and thinly sliced
fresh mint sprigs
1/4 cup sweetened, shredded coconut, toasted

Instructions

1. Line a 10-inch glass pie plate with foil, overlapping the sides.
2. With your fingers or two forks, mix nuts, coconut, brown sugar and butter until crumbs are formed.
3. Press crumb mixture firmly onto the bottom and sides of pie dish. Freeze 10 minutes then bake at 350F for 15 minutes until golden brown.
4. When crust has cooled, freeze another 20 minutes.
5. Spread pineapple sorbet smoothly over crust and place in freezer.
6. In a small saucepan, bring cream of coconut to a boil, stirring frequently, for about 3 minutes.
7. Pour into a bowl and add rum, coconut extract and shredded coconut.
8. Allow to cool, then fold in vanilla ice cream until blended.
9. Freeze this filling mixture, stirring occasionally, about 1 hour.
10. Spoon ice cream filling over sorbet layer in pie dish, making a nice mounded shape.
11. Cover and freeze overnight.
12. Turn pie upside down onto a platter and remove foil. Turn pie right side up. Garnish with pineapple, coconut and mint.




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