Piña Colada Icebox Pie

Name: Piña Colada Icebox Pie
Prep time: 6 h 20 min
Cook time: 6 h 20 min
Total time: 6 h 20 min
Yield: 8
Cuisine: Global
Ingredients: 59 milliliters butter, melted; 1 sprig Garnishes: lightly toasted shaved coconut, pineapple wedges, fresh pineapple mint; 473 milliliters pecan shortbread cookie crumbs (about 16 cookies); 2 Tbsps cornstarch; 227 grams package cream cheese, softened; 355 milliliters cream of coconut, divided; 2 larges eggs; 227 grams crushed pineapple in juice; 79 milliliters sugar; 237 milliliters sweetened flaked coconut; 237 milliliters whipping cream

This recipe serves 8. One serving contains 738 calories, 6g of protein, and 46g of fat. Head to the store and pick up cream of coconut, sugar, cornstarch, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 6 hours and 20 minutes.

Instructions

Preheat oven to 35

Equipment you will use

Oven

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.

Equipment you will use

Oven

Transfer to a wire rack; cool completely (about 30 minutes).

Equipment you will use

Wire Rack

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.

Ingredients you will need

Corn Starch

Pineapple

Sugar

Equipment you will use

Sauce Pan

Remove from heat; cool completely (about 20 minutes).

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.)

Ingredients you will need

Cream Of Coconut