While reading the latest issue of Southern Living, I ran across this recipe for a Pina Colada Ice Box Pie and decided I’d give it a try. I’m a big lover of ice box pies; I’ve loved them all my life. My great aunt always made a lemon ice box pie for me for my birthday. I use a basic recipe to make mine (1 can Eagle Brand, 1 cup lemon or lime juice depending on what I’m making and 3 egg yolks in a graham cracker crust with the egg whites on top for a meringue), but this recipe was a little more intriguing. No “off the shelf” pre-made crust here! A delicious taste of warm weather to come, even if it doesn’t have any rum in it 😦
- 2 cups crushed pecan shortbread cookies (about 16 pecan sandies)
- 1 cup sweetened shredded coconut
- 1/4 cup melted butter (half a stick)
- 1/3 cup sugar
- 2 tbsp cornstarch
- 1 8oz can crushed pineapple in juice
- 1 8oz cream cheese, softened
- 1 cup cream of coconut milk (Coco Lopez)
- 2 eggs
- 1 cup whipping cream
- fresh pineapple, toasted coconut or thin lime slices for garnish
Combine the crushed cookies, coconut and butter in a bowl and mix well. Pat crumb mixture into a 8″-9″ pie pan, pressing up the sides so it’s even all over. Bake the crust in a 350F oven for 10 minutes, then cool completely on a wire rack.
While the crust is baking, in a heavy bottom saucepan, combine the sugar, cornstarch and pineapple. Cook over high heat, stirring constantly, until the mixture thickens to the consistency of pineapple jam. Pour from pan into a bowl and let cool completely along with the crust, at least 20 minutes.
Meanwhile, in the bowl of a stand mixer with a whisk attachment, beat the cream cheese until smooth. Add 1 cup of coconut milk (the rest can be kept covered in your fridge for later use), then add the eggs, 1 at a time, beating just until combined.
On the cooled crust, spread the pineapple mixture in a single layer, then top with spoonfuls of the cream cheese mixture and spread even. Bake at 350F for approximately 40 minutes, until pie is completely set. Cool on a wire rack for 1 hour, then cover and chill for 4 hours.
Just before serving, beat the chilled whipped cream in a chilled bowl with chilled beaters until stiff peaks form. Swirl in remaining coconut milk. Top the pie with the whipped cream and garnish with toasted coconut, pineapple, etc.
To toast coconut, arrange on a baking sheet in a thin layer and bake at 350F for 4-5 minutes until lightly browned.