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Pina Colada Pie
Author/Submitted by:
Servings: 10
Categories:
Alcohol
/
Desserts
/
Pies & Pastries
Ingredients: 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
Directions:
CRUST: Preheat oven to 350~. Line a 10" glass pie dish with foil, overlapping sides. Finely chop the first 3 ingredients in a food processor. Add butter and blend until moist crumbs form. Press mixture onto bottom and up sides (but not rim) of prepared pie dish. Freeze 10 minutes. Bake crust until golden brown, about 15 minutes. Freeze for 20 minutes.
FILLING: Spread sorbet in crust, smooth top. Place in Freezer. Boil cream of coconut in heavy small saucepan over med-high heat until reduced to 3/4 cup, stirring frequently, about 7 minutes. Pour into a large bowl, mix in rum and extract, then 3/4 cup coconut. Cool slightly. Add frozen yogurt to coconut mixture and fold until blended. Freeze until semifirm, stirring occasionally, about 1 hour. Spoon filling over sorbet in pie dish , mounding slightly.Cover and freeze overnight. (can be prepared 2 weeks ahead) Turn out pie onto platter. Peel off foil. Turn pie right side up. Arrange pineapple slices decoratively atop.
Sprinkle with toasted coconut.
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