Pina Colada Pie
19
- Prep Time15 mins
- Total Time15 mins
- Makes12 wedges
Edward Pond
Ingredients
2 cups vanilla wafer crumbs, about 40 to 50 vanilla wafer cookies
1/2 cup unsweetened dessicated coconut
1/4 cup granulated sugar
1/3 cup unsalted butter, melted
4 cups vanilla ice cream
1/4 cup cream of coconut
1/4 cup white rum
398-mL can crushed pineapple
sliced fresh pineapple
Instructions
Preheat oven to 425F (220C). Place cookies in a food processor. Pulse until finely ground. Turn into a bowl. Using a fork, stir in shredded coconut and sugar. Stir in butter until evenly moist. Firmly press over bottom and up sides of a 9-in. (23-cm) pie plate. Bake in centre of oven until firm, 5 to 7 min. Place in freezer to cool, about 20 min.
When crust is cool, place ice cream in a large bowl. Cut into small chunks. In a small bowl, stir 1/4 cup (50 mL) coconut-cream syrup with rum. Drain pineapple well. Pat dry with paper towels. Stir all into softened ice cream as best you can. It's okay if ice cream is lumpy, but don't let it melt completely or pie will lose volume. (Mixture should resemble a very thick milkshake.) Spoon into cooled crust and spread evenly. Tightly cover with plastic wrap and freeze until firm, at least 4 hours. (Overwrap with foil if freezing for longer than overnight. Can be frozen for up to one week.)
For easy serving, place pie on counter and uncover. Let sit for about 10 min, just until you can slice. Top each slice with small slices of fresh pineapple, if you wish.
Nutrition (per serving)
Calories 269, Protein 2.8g, Carbohydrates 29.3g, Fat 15.5g, Sodium 82mg.
This cold treat has true island flavour: Vanilla ice cream is splashed with rum, studded with pineapple chunks and packed into a toasted coconut-cookie crust.
Shopping Tip
Look for 520-mL cans of cream of coconut in your supermarket's soft-drinks aisle. (You don't want to use coconut milk because it's too liquidy.) Freeze leftover syrup, or use it in cocktails, smoothies or curries.