How To make Pina Colada Pie
CRUST:
7 oz Roasted Macadamia nuts
3/4 c Sweetened shredded Coconut
3 tb Brown Sugar
1 tb Unsalted Butter-melted
FILLING:
1 1/2 pt Pineapple sorbet, softened
1 c Sweetened cream of Coconut
4 ts Dark Rum
1/2 ts Imitation coconut Extract
3/4 c (packed) sweetened shredded
1/2 Large Pineapple thinly slice
Toasted sweeetened shredded Fresh Mint sprigs 2 pt Vanilla frozen yogurt, soft
CRUST: Preheat oven to 350 degrees F. Line a 10 inch glass pie dish with foil, overlapping sides. Finely chop the first 3 ingredients in a food processor. Add butter and blend until moist crumbs form. Press mixture onto bottom and up sides (but not rim) of prepared pie dish. Freeze 10 minutes. Bake crust until golden brown, about 15 minutes. Freeze for 20 minutes. FILLING: Spread sorbet in crust, smooth top. Place in Freezer. Boil cream of coconut in heavy small saucepan over med-high heat until reduced to 3/4 cup, stirring frequently, about 7 minutes. Pour into a large bowl, mix in rum and extract, then 3/4 cup coconut. Cool slightly. Add frozen yogurt to coconut mixture and fold until blended. Freeze until semifirm, stirring occasionally, about 1 hour. Spoon filling over sorbet in pie dish , mounding slightly.Cover and freeze overnight. (can be prepared 2 weeks ahead) Turn out pie onto platter. Peel off foil. Turn pie right side up. Arrange pineapple slices decoratively atop. Sprinkle with toasted coconut. Garnish with mint. Now make a pig of yourself and eat the whole thing!!!
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How to Make a 2 Minute No Bake Pina Colada Pie with CookingAndCrafting
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I whip up a last minute dessert when requested to. I show you how to make a two minute (and two hour) Hawaiian pie!
Ingredients:
1 can(s) crushed pineapples, undrained (20oz)
1 bx instant vanilla pudding mix (6 serving )
8 oz sour cream
1 9 inch graham cracker crust
1 can(s) (8oz) pineapple slices
8 maraschino cherries
1/2 c sweetened flaked, coconut
1 small container of cool whip (or use whipped cream) for piping
I also added in a little bit of rum flavored extract
Directions:
in a large bowl, combine crushed pineapple with its syrup, dry pudding mix, and sour cream; mix until well combined. Spoon into pie crust and decorate top with pineapple slices and cherries; sprinkle with coconut.
Pipe with Cool Whip (or whipped cream) if so desired..Cover and chill at least 2 hours before serving.
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Pina Colada Pie ????
Crust:
Graham Cracker, Vanilla Wafers, or Coconut Cookies + melted butter, sugar & shredded coconut.
Filling:
Cool whip, crushed Pineapple, coconut, cream cheese, powdered sugar.
Topping:
Toasted Coconut
Cheers! ???? ????
How To Make Pineapple Coconut Pie / Easy Piña Colada To Eat
This is the perfect summer cake. With just one change of ingredients, a pineapple and coconut cake becomes a piña colada to bite into.
Tag me with @sandrasbackideen and #sandrasbackideen on Instagram so I can see and repost your creations.
Ingredients
100 g desiccated coconut
200 g butter
170 g sugar
4 eggs
50 ml pineapple juice or 50 ml white rum
100 ml coconut cream
220 g flour
15 g baking soda
50 g cornstarch
200 g drained pineapple pieces
400 ml sweetened condensed milk
150 ml pineapple juice
250 ml coconut cream
250 g cream
15 g instant gelatin
600 ml (remaining) pineapple coconut cream
30 g instant gelatin
Cherries
30 g desiccated coconut
Pineapple slices
Baking frame 20 x 30 cm
Bake at 180°C / 350°F top and bottom heat for about 30 minutes.
You can find the recipe to print out on my blog at
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My kitchen equipment
Food processor *
Hand mixer *
Hand blender *
Shredder *
Baking pan / baking frame *
Springform pan 26 cm *
Bundt pan Ø 22 cm *
Muffin form *
Box shape *
Angled pallet extra high *
Angle pallet * Set 3 Pcs *
Cake platter *
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No-Bake Piña Colada Pie
Our piña colada pie recipe is non-alcoholic and heavy on tropical flavors! If you like pineapple and coconut, this recipe is for you. There’s NO baking or cooking involved, so all you have to do is a quick prep, let it chill then serve!
Ingredients
crust:
pre-made graham cracker crust
filling:
8 oz cream cheese, softened
1 cup pineapple juice
¼ cup cream of coconut
3.4 oz box instant vanilla pudding mix
½ cup finely chopped canned pineapple blotted dry
½ cup sweetened coconut flakes, divided
4 cups whipped topping, divided
¼ cup sweetened coconut flakes, toasted
Get the Recipe:
Pina Colada Icebox Cake
Get the recipe here:
Icebox Cake is pure magic. See, it starts off with the most unlikely of ingredients — graham crackers — and when you place them into the dish, you wonder, how could this ever become cake? But here’s the secret — when you layer those crackers with a whole lot of other creamy goodness and let them sit in the fridge overnight, they become SO cakelike. Tender and soft with just enough bite, they give you a layered concoction that’s cool and creamy as all get out and you don’t have to bake anything to get it.
Oh, and I should mention, here that concoction is a creamy pineapple-coconut piña colada party. I, for one, can’t think of a better combination.
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PIÑA COLADA PIE
How to make a pina colada pie, made in a base of marias cookies.