Coconut Rum Pie With Pineapple Recipe

Name: Coconut Rum Pie With Pineapple
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
For crust:.
2
Preheat oven to 350u00b0F 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.
3
Bake crust until golden brown, about 10 minutes. Cool. Freeze crust.
4
For filling:.
5
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 160u00b0F, about 3 minutes. Remove bowl from over water. Using electric mixer, beat mixture until cool and thick, about 5 minutes.
6
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.
7
Spoon filling into crust, mounding slightly. Cover and freeze overnight. (Can be prepared 1 week ahead. Keep frozen.)
8
Run small knife around sides of pan. Arrange pineapple atop pie in overlapping circles. Brush with preserves. Sprinkle with 1 tablespoon toasted coconut.

935

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Crust, 1 cup packed sweetened flaked coconut, toasted, 1 cup graham cracker crumbs, 3 tablespoons butter, melted, and more.

Yes, Coconut Rum Pie With Pineapple falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Rum Pie With Pineapple

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