Why Wait For The Beach? It’s National Piña Colada Day!

July 10, 2015 | By | Comments (1)
Photo: Jennifer Davick; Styling: Heather Chadduck, Caroline M. Cunningham

Photo: Jennifer Davick; Styling: Heather Chadduck, Caroline M. Cunningham

Not only is it Friday, we have another reason for you to celebrate – it’s National Piña Colada Day.

Piña (meaning pineapple) coladas (meaning strained) bring tropical flavors to our backyard in the form of a deliciously refreshing cocktail of coconut, pineapple, and rum. This creamy favorite reminds us of sand, sun, and Jimmy Buffett.

In honor of those not beaching with icy piña coladas on this warm summer day, we’ve got a fun option that’ll bring the Caribbean right to your kitchen table: Piña Colada Icebox Pie.

Piña Colada Icebox Pie

Ingredients:

2 cups pecan shortbread cookie crumbs (about 16 cookies)
1 cup sweetened flaked coconut
1/4 cup butter, melted
1/3 cup sugar
2 tablespoons cornstarch
1 (8-oz.) can crushed pineapple in juice
1 (8-oz.) package cream cheese, softened
1 1/2 cups cream of coconut, divided
2 large eggs
1 cup whipping cream

Garnishes: lightly toasted shaved coconut, pineapple wedges, fresh pineapple mint sprigs

Preparation:

1. Preheat oven to 350°. 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. Transfer to a wire rack; cool completely (about 30 minutes).

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

3. 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.) Add eggs, 1 at a time, beating just until blended after each addition.

4. Spread cooled pineapple mixture over bottom of piecrust; spoon cream cheese mixture over pineapple mixture.

5. Bake at 350° for 38 to 42 minutes or until set. Cool completely on a wire rack (about 1 hour). Cover and chill 4 hours.

6. Beat whipping cream at high speed until foamy. Gradually add remaining 1/2 cup cream of coconut, beating until soft peaks form; spread over pie.

Note: We tested with Keebler Sandies Pecan Shortbread and Coco López Cream of Coconut.

Cheers to the weekend!

COMMENTS

  1. Robert Abbott

    This recipe is missing 3 steps

    July 11, 2015 at 12:18 pm

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