Ingredients: |
Ingredients: Crust
6 tbs. Butter
1 c. graham cracker crumbs
1/4 c. slivered almonds, crushed
1/4 c. sugar
1/8 c. flaked coconut
Filling
1 can (5 1/4 oz) pineapple tidbits, crushed
1 1/2 tbs. unflavored gelatin
1 can (8 1/2 oz) cream of coconut
1 pkg. cream cheese
1/4 c. toasted coconut
1/2 c. light or dark rum
1/2 pt. whipping cream
10 - 12 drops yellow food coloring
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Directions: |
Directions:Preheat oven to 350'. Melt butter in small saucepan over low heat. Combine remaining ingredients in bowl. Add melted butter and mix until blended. Pour into 10" pie pan and shape into crust. Bake 8- 10 minute until golden brown. Push down raised areas and refrigerate.
Toast coconut - set aside. Drain pineapple thoroughly, reserving juice to make 1 c. Add water in necessary. chill pineapple tibdits. In small saucepan, over medium heat, heat pineapple juice to just below boiling. remove from heat and sprinkle gelatin over surface to soften. dissolve thoroughly with whisk. Blend cream of coconut & cream cheese with hand mixer. Gradually add juice gelatin mixture and rum. Stir after each addition. Add food coloring and stir until evenly colored. Chill until firm, but not solid, 35 - 45 minutes. Whip cream until stiff. Fold whipped cream into mixture. Pour half of filling into crust, spread to edges. Layer pineapple over surface. Cover with remaining filling. Sprinkle top with toasted coconut. Chill 2 - 4 hours. |
This recipe for Pina Colada Pie is from