PIÑA COLADA PIE
INGREDIENTS
Crust
1 pkg (9 cookies) graham crackers
¼ cup sugar
2 tbsp brown sugar
½ cup sweetened coconut flakes
Pinch of salt
7 tbsp butter; melted
Pudding
½ cup sugar
3 tbsp cornstarch
6 egg yolks (reserve the whites for another dish)
1 cup milk
1 cup coconut milk
2 tsp melted butter
¼ DRAINED canned crushed pineapple
1 tsp vanilla extract
1 oz coconut rum (or 1 tsp coconut extract)
Whip Cream
1 cup heavy whipping cream
½ tsp vanilla extract
2 tbsp sugar
Toasted Coconut
2 cups sweetened coconut flakes
INSTRUCTIONS
Open the pineapple and remove ¼ cup and allow it to drain completely. Occasionally go back to stir and mash it using a spoon while in a sieve.
Pudding
Whisk together the sugar, cornstarch, and salt in a medium sauce pan that is not heated.
Very gradually (a few tablespoons at a time) whisk in milks, first the regular then the coconut. Carefully dissolve the cornstarch.
Whisk in egg yolks.
Over medium heat and whisking constantly cook until the first set of bubbles form and break.
Reduce heat to low; still whisking, cook 2-3 minutes.
Remove from heat; immediately pour through a fine-mesh sieve into bowl to remove any clumps. Stir butter, coconut rum and vanilla into hot pudding. Mix well
Add the well drained/dried out pineapple, mix well until the pineapple is evenly distributed through out the pudding.
Place plastic wrap directly on surface of pudding and around the bowl to prevent that rough skin from forming.
Place in the refrigerator and chill at least 3 hours, if not overnight.
Before pouring into pie shell, whisk pudding until smooth