Pina Colada Pie

Eating this pie made me feel like I was on a beach, soaking up the sun and feeling the waves splash on my feet.

I wasn’t though.

As I ate this pie, there was still snow piled up outside and I was wearing long underwear under my sweater and jeans. I am so ready for spring, I can’t even tell you.  I decided if spring wasn’t quite ready to show up, I was just going to bring it to my mouth house.  In the form of a piña colada pie.

I’m going to break this pie down for you, even though reliving its goodness is like torture for me.

Ingredients

• 2 cups Pecan Sandies, crushed (about 16 cookies)
• 1 cup sweetened flaked coconut
• ¼ cup butter, melted
• ⅓ cup sugar
• 2 tablespoons cornstarch
• 1 (8-ounce) can crushed pineapple in juice
• 1 (8-ounce) package cream cheese, softened
• 1½ cups cream of coconut, divided
• 2 large eggs
• 1 cup whipping cream

Method

1. Preheat oven to 350. Stir together the cookie crumbs, shredded coconut and melted butter, and press firmly onto the bottom and up the sides of a 9-inch deep dish pie plate. Bake 9 to 12 minutes, or until lightly brown. Remove to a wire rack and allow to cool completely.
2. Meanwhile, stir together your sugar and cornstarch in a small saucepan; add in crushed pineapple (and juice). Stir constantly, and allow mixture to come to a boil. Cook for 1 minute or until thickened. Remove from heat and allow to cool, approximately 20 minutes.
3. ............................

For Complete Recipes Please See : kitchenmeetsgirl.com

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