Pina Colada Pie

1. 1

   Add the cold water to a small stainless steel bowl; sprinkle the gelatin over the water; let stand so gelatin can dissolve.

2. 2

   Add two inches of water to a med-size saucepan; bring to a bare simmer.

3. 3

   Whisk the sugar, eggs, pineapple juice, and coconut milk in a medium stainless steel bowl; place bowl on top of the simmering water, making sure that the bottom of the bowl doesn't touch the water.

4. 4

   Heat, whisking constantly, until the mixture registers 160 on an instant-read thermometer.

5. 5

   Remove bowl from the pan; whisk in the gelatin mixture.

6. 6

   Set the bowl over a larger bowl of ice cubes and let the pineapple mixture stand, about 10 minutes, or until it has begun to thicken, whisking occasionally.

7. 7

   Whip the heavy cream in a mixing bowl, using an electric mixer, until soft peaks form.

8. 8

   Gently fold the whipped cream into the pineapple mixture.

9. 9

   Transfer filling to the prepared pie shell.

10. 10

    Cover the pie with plastic and refrigerate at least 6 hours or until the filling is completely set (may be up to 1 day).

* Per serving · 4 servings · Values may vary.

No additional tips available.