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Pina Colada Pie Recipe | |
American Pies | |
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Ingredients:
3/4 cup pineapple-coconut nectar (recommended: Kern's) 1 cup light coconut milk (recommended: Thai Kitchen) 1 1/2 teaspoons rum extract, divided 1 (3.4-ounce) box instant vanilla pudding and pie filling (recommended: Jell-O) 1 cup shredded coconut meat 8 ounces whipped topping, divided 1 (9-inch) pie crust, baked (recommended: Marie Callender's) 1/4 cup shredded coconut meat, toasted, for garnish
Directions:
In a large bowl, combine nectar, coconut milk, and 1 teaspoon rum extract. Sprinkle pudding mix over liquid and whisk for 2 minutes. Fold in coconut and 1/2 of the whipped topping. Pour into pre-baked pie crust and chill in refrigerator for at least 3 hours. Combine remaining whipped topping with 1/2 teaspoon rum extract. Top chilled pie with whipped topping and toasted coconut. recipe taken from semi homeade with sandra lee on food network
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