Piña Colada Icebox Pie
For your entree, try grilling a platter of Kickin’ Chicken Skinless Thighs or a platter of Bacon Wrapped Chicken Legs
Ingredients for the Pie:
2 cups Keebler Pecan Sandies Cookies(about 16 cookies), crushed
1 cup sweetened flake coconut
1/4 cup butter, melted
1/3 cup sugar
2 TBSP. cornstarch
1 (8 oz) can crushed pineapple in juice
1 (8 oz) package cream cheese, softened
1 1/2 cups cream of coconut, divided
2 large eggs
1 cup whipping cream
Garnishes of lighlty toasted coconut, pineapple wedges or fresh mint leaves, optional
Preheat oven to 350 degrees.
Stir together the crushed cookies, coconut and melted butter. Firmly press on bottom and completely up sides of a lightly greased 9 inch pie plate. Bake 10 to 12 minutes or until lightly browned. Transfer to a wire rack; cool completely (about 30 minutes).
Stir together sugar and cornstarch in a small heavy saucepan; stir in pineapple. While stirring constantly, bring to a boil over medium-high heat; cook (keep stirring) one minute or until thickened.
Remove from heat; cool completely (about 20 minutes).
Beat cream cheese at medium speed with an electric mixer, using whisk attachment, until smooth. Gradually add 1 cup of cream of coconut, beating at low speed just until blended. (Chill remaining 1/2 cup of cream of coconut until ready to use.)
Add eggs, one at a time, beating just until blended after each addition.
Spread cooled pineapple mixture over bottom of piecrust; spoon cream cheese mixture over pineapple mixture.
Bake at 350 degrees for 38 to 42 minutes or until set. Cool completely on a wire rack (about an hour). Cover and chill for 4 hours.
Beat whipping cream at high speed until foamy. Gradually add remaining 1/2 cup of cream of coconut, beating until soft peaks form; spread over pie.
Garnish if desired.