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Pina Colada Pie

Source of Recipe


From "Icebox Pies" by Lauren Chattman






List of Ingredients



• 2 Tbsp cold water
  
• 2 tsp unflavored gelatin
  
• 2/3 cup sugar
  
• 3 large eggs
  
• One 6-ounce can pineapple juice
  
• 1/2 cup unsweetened coconut milk
  
• 3/4 cup heavy cream, chilled
  
• 1 prepared crumb crust (recipe for Vanilla Wafer Crust follows)
  






Instructions



1. Place the cold water in a small stainless-steel bowl and sprinkle the gelatin over the water. Let the gelatin stand to dissolve.
   
   
2. Put 2 inches of water in a medium-size saucepan and bring the pot to a bare simmer. Whisk the sugar, eggs, pineapple juice and coconut milk together in a medium-size stainless steel bowl and place the bowl on top of the simmering water, making sure that the bottom of the bowl doesn't touch the water. Heat, whisking constantly, until the mixture registers 160° F on an instant-read thermometer.
   
   
3. Remove the bowl from the pan of water and whisk in the gelatin mixture. Set the bowl over a larger bowl of ice cubes and let the pineapple mixture stand, whisking occasionally, until it has begun to thicken, about 10 minutes.
   
   
4. In a medium-size mixing bowl using an electric mixer, whip the heavy cream until it holds stiff peaks. Gently fold the whipped cream into the pineapple mixture.
   
   
5. Scrape the filling into the prepared pie shell. Cover the pie with plastic wrap and refrigerate it until the filling is completely set, at least 6 hours and up to 1 day.
   
   Makes 1 pie.
   
   ............
   
   VANILLA WAFER CRUST
   
   • 50 Vanilla Wafer cookies (to yield about 1-1/2 cups crumbs)
   • 5 Tbsp unsalted butter, melted and slightly cooled
   • 1/8 tsp salt
   • 1 tsp pure vanilla extract
   
   Preheat the oven to 350° F.
   
   Place the cookies in the workbowl of a food processor and process them until they are finely ground. Combine the crumbs, butter, salt and vanilla in a medium-size mixing bowl and stir until the crumbs are moistened. Press the mixture evenly across the bottom of a 9-inch pie plate and all the way up the sides of the pan, packing it tightly with your fingertips so it is even and compacted.
   
   Bake the crust until it is golden and crisp, 6 to 8 minutes. Let it cool completely before filling it. (The crust may be wrapped in plastic wrap and frozen for up to 1 month.)