Pina Colada Cream Pie

Name: Pina Colada Cream Pie
Prep time: 30 min
Total time: 2 h 45 min
Yield: 8 servings
Ingredients: Crust; 1/4 cup Land O Lakes® Butter melted; 1 (7-ounce) package (2 2/3 cups) sweetened flaked coconut, toasted; Filling; 1 1/2 cups milk; 1 cup coconut milk; 2/3 cup sugar; 1/3 cup cornstarch; 3 large Land O Lakes® Eggs (yolks only) slightly beaten; 1 (8-ounce) can crushed pineapple, well-drained; 2 tablespoons light rum, * if desired; 1 teaspoon vanilla; Topping; Land O Lakes® Heavy Whipping Cream whipped, sweetened, if desired; Sweetened flaked coconut, toasted, if desired

Taste the tropics in this cream pie with coconut and pineapple.

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30 min

Prep Time

02 hrs 45 min

Total Time

servings

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Ingredients

Crust

¹/₄ cup Land O Lakes® Butter, melted

1 (7-ounce) package (2 ²/₃ cups) sweetened flaked coconut, toasted

Filling

1 ¹/₂ cups milk

1 cup coconut milk

²/₃ cup sugar

¹/₃ cup cornstarch

3 large Land O Lakes® Eggs (yolks only), slightly beaten

1 (8-ounce) can crushed pineapple, well-drained

2 tablespoons light rum, if desired

1 teaspoon vanilla

Topping

Land O Lakes® Heavy Whipping Cream, whipped, sweetened, if desired

Sweetened flaked coconut, toasted, if desired

*Substitute 1 teaspoon rum extract.

How to make

STEP 1

Combine all crust ingredients in bowl. Press onto bottom and up sides of ungreased 9-inch pie pan. Refrigerate 15 minutes.
STEP 2

Combine milk, coconut milk, sugar and cornstarch in 2-quart saucepan. Cook over medium heat, stirring constantly, 7-9 minutes or until mixture comes to a full boil. Remove from heat. Stir small amount of milk mixture into egg yolks. Slowly pour egg mixture into remaining milk mixture in saucepan, whisking constantly.
STEP 3

Reduce heat to low.Cook, stirring constantly, 1-2 minutes or until mixture reaches 160°F and is thick enough to coat back of metal spoon. (Do not boil.) Stir in pineapple, rum and vanilla. Pour into crust. Refrigerate at least 2 hours.
STEP 4

Garnish with whipped cream and additional toasted coconut, if desired.

Tip #1

- To toast coconut, spread coconut into single layer on ungreased 15x10x1-inch baking pan. Bake at 350°F., stirring occasionally, 10-14 minutes or until lightly browned.

Tip #2

- Substitute gluten-free vanilla when making this recipe gluten-free.

Tip #3

This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking.

380 Calories

23 Fat (g)

100 Cholesterol (mg)

150 Sodium (mg)

41 Carbohydrates (g)

2 Dietary Fiber

4 Protein (g)

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