This pie is a festive summertime cream pie with coconut, pineapple, and a mound of whipped cream.
Simply Recipes / Mark Beahm
Lets face it: thepina coladais a dessert masquerading as a cocktail.
Theres something about drinking your dessert that just isnt quite as satisfying.
Simply Recipes / Mark Beahm
Enter the pina colada pie.
The easy cookie crust is made using vanilla wafer crumbs and coconut for a crunchy base.
A thin but flavorful layer of pineapple with lime and a little more rum is sandwiched in between.
Simply Recipes / Mark Beahm
This is a dessert that takes some planning ahead, but theres very little actual hands-on time.
Serve it for a weekend get-together and watch everyones faces light up.
I also discovered that thereissuch a thing as too much coconut.
Simply Recipes / Mark Beahm
Instead, I added a dose of coconut cream to the whipping cream.
It adds a little extra coconut flavor and richness while keeping the topping light and airy.
Its optional but highly recommended.
Simply Recipes / Mark Beahm
Planning Ahead for Your Pina Colada Pie
The key to any successful cream pie is timing.
In general, allow more time than you think youll need.
Allowing components to cool and properly chill means a crisp crust, set fillings, and fluffy topping.
Simply Recipes / Mark Beahm
Theres really no way to rush through thistrust me and allow at least eight hours.
Dont worry, all but about 30 minutes are hands-off chill time.
Mini umbrellas are a fun touch, too.
Simply Recipes / Mark Beahm
Store a cut pie covered with a piece of parchment or waxed paper pressed against the cut layers.
In total, the pie will keep for up to three days.
Add the coconut milk, milk, and eggs and whisk well to thoroughly combine.
Simply Recipes / Mark Beahm
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.
Simply Recipes / Mark Beahm
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.
Simply Recipes / Mark Beahm
Stir until the butter is melted and the mixture is creamy and thick, similar to pudding.
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.
Simply Recipes / Mark Beahm
Chill in the fridge for at least 4 hours.
The custard should be nice and thick once chilled.
Once the custard has been chilling for at least a few hours, make the pineapple filling.
Simply Recipes / Mark Beahm
Bring to a boil.
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.
Simply Recipes / Mark Beahm
Preheat the oven to 350F.
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.
Simply Recipes / Mark Beahm
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.
Simply Recipes / Mark Beahm
Bake the crust until it is golden brown and smells like coconut, 10 to 12 minutes.
Cool to room temperature.
Set aside to cool and then store until ready to assemble the pie.
Simply Recipes / Mark Beahm
Meanwhile, stick an empty mixing bowl in the fridge for whipping the 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.
Simply Recipes / Mark Beahm
Gradually add the sugar while mixing followed by the vanilla.
Add the coconut cream.
Continue beating until medium-stiff peaks form.
Simply Recipes / Mark Beahm
When you pull a beater out of the cream, it should form peaks that largely hold their shape.
Pour the chilled coconut custard into the cooled pie crust.
Use a rubber spatula to spread out and make level.
Simply Recipes / Mark Beahm
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.
When ready to serve, top the pie with the toasted coconut.
Simply Recipes / Mark Beahm
you might also decorate with maraschino cherries, placing one on each slice.
Leftover pie will keep in the fridge, covered, for up to 3 days.
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Simply Recipes / Mark Beahm
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Simply Recipes / Mark Beahm
Simply Recipes / Mark Beahm
Simply Recipes / Mark Beahm
Simply Recipes / Mark Beahm
Simply Recipes / Mark Beahm
