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Piña Colada Icebox Pie

Source of Recipe


From "Southern Living: Recipe Revival"



List of Ingredients



• 2 cups pecan shortbread cookie crumbs (about 16 cookies)
  
• 1 cup sweetened flaked coconut
  
• ¼ cup butter, melted
  
• â…“ cup sugar
  
• 2 tablespoons cornstarch
  
• 1 (8-ounce) can crushed pineapple in juice
  
• 1 (8-ounce) package cream cheese, softened
  
• 1½ cups cream of coconut
  
• 2 large eggs
  
• 1 cup whipping cream
  
• Garnishes: lightly toasted shaved coconut, pineapple wedges, fresh pineapple mint sprigs
  






Instructions



1. Preheat the oven to 350° F. Lightly grease a 9-inch pie plate. Stir together first three ingredients; firmly press on the bottom and up sides of prepared pie plate. Bake at 350° for 12 minutes or until lightly browned. Transfer to a wire rack; cool completely (30 minutes).
   
   
2. Stir together the sugar and cornstarch in a small heavy saucepan; stir in the pineapple. While stirring constantly, bring to a boil over medium-high; cook (keep stirring) 1 minute or until thickened. Remove from heat; cool completely (about 20 minutes).
   
   
3. Beat the cream cheese at medium speed with a heavy-duty electric stand mixer, using whisk attachment, until smooth. Gradually add 1 cup of the cream of coconut, beating at low speed just until blended. (Chill the remaining ½ cup cream of coconut until ready to use.) Add the eggs, one at a time, beating just until blended after each addition.
   
   
4. Spread the cooled pineapple mixture over the bottom of the piecrust; spoon the cream cheese mixture over pineapple mixture.
   
   
5. Bake at 350° F for 38 to 42 minutes or until set. Cool completely on a wire rack (about 1 hour). Cover and chill 4 hours.
   
   Beat the whipping cream at high speed until foamy. Gradually add the remaining ½ cup cream of coconut, beating until soft peaks form; spread over the pie.
   
   
   Serves 8