Title: Pina Colada Pie
Categories: Pies, Beverages
Yield: 10 Servings
-----------------------------------CRUST-----------------------------------
7 oz Roasted Macadamia nuts
3/4 c Sweetened shredded coconut
3 tb Brown sugar
1 tb Unsalted butter; melted
----------------------------------FILLING----------------------------------
1 1/2 pt Pineapple sorbet; softened
1 c Sweetened cream of coconut
4 ts Dark rum
1/2 ts Imitation coconut extract
3/4 c Sweetened shredded coconut;
- packed
1/2 Large pineapple; thinly slice
Toasted sweetened shredded
- coconut
Fresh Mint sprigs
2 pt Vanilla frozen yogurt; soft
Crust:
Preheat oven to 350°F. 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. Garnish
with mint. Now make a pig of yourself and eat the whole thing!
