Pina Colada Pie Recipe

Pina Colada Pie Recipe

Ingredients

• Serving Size : 10
• 7 ounces roasted macadamia nuts
• 3/4 cup sweetened shredded coconut
• 3 tablespoons brown sugar
• 1 tablespoon unsalted butter-melted

filling:

• 1 1/2 pints pineapple sorbet – softened
• 1 cup cream of coconut
• 4 teaspoons dark rum
• 1/2 teaspoon imitation coconut extract
• 3/4 cup sweetened shredded coconut
• 1/2 large pineapple – thin sliced
• 2 pints vanilla frozen yogurt – soft
• coconut; shredded – toasted
• fresh mint sprigs

Method

1. CRUST: Preheat oven to 350:.
2. Line a 10″ glass pie dish with foil, overlapping sides.
3. Finely chop the first 3 ingredients in a food processor.
4. Add butter and blend until moist crumbs form.
5. Press mixture onto bottom and up sides (but not rim) of prepared pie dish.
6. Freeze 10 minutes.
7. Bake crust until golden brown, about 15 minutes.
8. Freeze for 20 minutes.
9. FILLING: Spread sorbet in crust, smooth top.
10. Place in Freezer.
11. Boil cream of coconut in heavy small saucepan over med-high heat until reduced to 3/4 cup, stirring frequently, about 7 minutes.
12. Pour into a large bowl, mix in rum and extract, then 3/4 cup coconut.
13. Cool slightly.
14. Add frozen yogurt to coconut mixture and fold until blended.
15. Freeze until semi firm, stirring occasionally, about 1 hour.
16. Spoon filling over sorbet in pie dish , mounding slightly.
17. Cover and freeze overnight (can be prepared 2 weeks ahead).
18. Turn out pie onto platter.
19. Peel off foil.
20. Turn pie right side up.
21. Arrange pineapple slices decoratively atop.
22. Sprinkle with toasted coconut.

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