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Pina Colada Pie

Recipe By: Angela Cacciola
Year Submitted: 2015
Winner Third Place

Ingredients

Crust

1 3/4 c. Nila wafer crumbs

2 tbsp. flour

2 tbsp. brown sugar

1/2 tsp cinnamon

pinch of salt

6 tbsp. butter

1 – 2 tsp. water

Filling (Layer 1)

5.1 oz. box of instant vanilla pudding mix

15 oz. can of cream of coconut

1/2 c. coconut milk.

12 oz. cream cheese (softened)

2 c. Cool Whip

Filling (Layer 2)

2 c. crushed pineapple (drained)

2/3 c. thawed frozen pina colada concentrate

1/2 c. sugar

3 tbsp. cornstarch

2 tbsp. rum extract

1 tsp. coconut extract

Pinch of salt

Topping and Garnish

2 c. heavy whipping cream

2 tsp. unflavored gelatin

2 tbsp

4 tbsp. white sugar

1/4 tsp. rum extract

1/2 tsp. vanilla extract

Directions

Crust

1. Pre-heat oven to 350 F.

2. Lightly grease pie pan.

3. Microwave butter on low until melted.

4. Pulse Nila wafers and flour in food processor until the consistency of fine crumbs.

5. Add brown sugar, cinnamon, salt, butter and water. Mix well.

6. Press into 8″ pie tin or plate (bottom and sides) and bake for 12 – 14 minutes until edges are golden brown.

7. Set aside to cool.

Filling (Layer 1)

1. Mix pudding mix, cream of coconut and coconut milk together until well combined.

2. Beat the cream cheese until light and fluffy using an electric mixer.

3. Slowly add the pudding mixture to the cream cheese and beat until incorporated.

4. Fold in the cool whip mixing until smooth.

5. Fill pie until it is ~2/3 full and refrigerate.

Filling (Layer 2)

1. Combine pineapple and pina colada concentrate in a medium saucepan.

2. Mix sugar and cornstarch together in a small bowl.

3. Stir the sugar mixture into the pineapple mixture.

4. Stir in the rum and coconut extracts and salt.

5. Cook mixture over medium heat until thickened.

6. Allow mixture to cool.

7. Pour mixture over coconut cream filling and refrigerate pie for at least 3 hours.

Topping and Garnish

1. Combine gelatin and cold water (2 Tbsp) in a microwave safe container. Allow to sit for one minute, microwave on high for 15 seconds and allow to cool (not long enough to set).

2. Begin whipping cream in mixer, add gelatin, sugar, vanilla, rum extract and remaining water. Whip until soft peaks are formed.