Coconut Rum Pie With Pineapple

Name: Coconut Rum Pie With Pineapple
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 8 serving(s)
Ingredients: 1 cup packed sweetened flaked coconut, toasted; 1 cup graham cracker crumbs; 3 tablespoons butter, melted; 1 large egg white; 1 (15 ounce) can cream of coconut (such as Coco Lopez); 6 large egg yolks; 2 tablespoons fresh lemon juice; 2 cups chilled whipping cream; 1/2 teaspoon imitation coconut extract; 3 tablespoons dark rum; 1 cup sweetened flaked coconut, toasted; 1 tablespoon sweetened flaked coconut, toasted; 1 pineapple, peeled, halved lengthwise, cored, thinly sliced crosswise; 1/4 cup apricot preserves, stirred to loosen

Submitted by Scoutie

"This pie is so great for the summertime, it tastes like a frozen pina colada! I have tried it with banana as well, but I prefer the pineapple.The fresh pineapple is great, but it works just fine with canned. This is adapted from Bon Appetit magazine, the July 1997 edition. Plan ahead, as prep time does not include freezing time. Well worth the effort for that special summer party. Hope you enjoy!"

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Ready In:: 40mins
Ingredients:: 14
Serves:: 8

ingredients

Crust
1 cup packed sweetened flaked coconut, toasted
1 cup graham cracker crumbs
3 tablespoons butter, melted
1 large egg white
Filling
1 (15 ounce) can cream of coconut (such as Coco Lopez)
6 large egg yolks
2 tablespoons fresh lemon juice
2 cups chilled whipping cream
¹⁄₂ teaspoon imitation coconut extract
3 tablespoons dark rum
1 cup sweetened flaked coconut, toasted
1 tablespoon sweetened flaked coconut, toasted
1 pineapple, peeled, halved lengthwise, cored, thinly sliced crosswise
¹⁄₄ cup apricot preserves, stirred to loosen

directions

For crust:.
Preheat oven to 350°F Blend first 4 ingredients until sticky crumbs form. Press crumbs onto bottom and up sides of 9-inch-diameter metal pie pan. Freeze 10 minutes.
Bake crust until golden brown, about 10 minutes. Cool. Freeze crust.
For filling:.
Whisk 1 cup cream of coconut, egg yolks and lemon juice in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk constantly until candy thermometer registers 160°F, about 3 minutes. Remove bowl from over water. Using electric mixer, beat mixture until cool and thick, about 5 minutes.
Combine whipping cream, extract, rum and remaining cream of coconut in another large bowl. Beat until soft peaks form. Fold cream mixture and 1 cup toasted coconut into egg mixture. Freeze until softly set, stirring occasionally, about 3 hours.
Spoon filling into crust, mounding slightly. Cover and freeze overnight. (Can be prepared 1 week ahead. Keep frozen.)
Run small knife around sides of pan. Arrange pineapple atop pie in overlapping circles. Brush with preserves. Sprinkle with 1 tablespoon toasted coconut.

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RECIPE SUBMITTED BY

Scoutie

Roseville, California

<p>Hello all, being from California, I can honestly say I am a foodie. You can walk by construction workers here and hear them saying things like, So I used some fresh garlic and olive oil, then threw the rest into the pan to sautee. LOL I love all kinds of food, and trying to eat healthier as I get older, but still indulge in the occasional deep-fried food or sweet. <br />I LOVE this site! I have 3 or 4 other food sites such as Epicurious and Food Network, but I always come back here! The ease and all of the features just can't be beat. <br />Thanks Zaar and I look forward to participating more.</p>

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