Pina Colada Icebox Pie

The folks at Southern Living can cook. They’ve been doing it a long, long time and they’re good at it. This recipe was in the March 2013 issue of Southern Living magazine. It sounds heavenly. As soon as it warms up again and actually feels like spring, I plan to give it a try.

Pina Colada Icebox Pie

2 cups pecan shortbread cookie crumbs (about 16 cookies)
1 cup sweetened flaked coconut
¼ cup butter, melted
1/3 cup sugar
2 tablespoon cornstarch
1 8-oz. package cream cheese, softened
1 8-oz. can crushed pineapple in juice
1 ½ cups cream of coconut, divided
2 large eggs
1 cup whipping cream

Garnishes: lightly toasted shaved coconut, pineapple wedges, fresh pineapple mint sprigs

Preheat oven to 350.

Stir together cookie crumbs, flaked coconut and butter. Firmly press on bottom and up sides of a lightly greased 9-inch pie plat.

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!) 1 minute or until thickened. Remove from heat. Cool completely, about 20 minutes.

Beat cream cheese at medium speed with a heavy-duty electric stand mixer, using whisk attachment, until smooth. Gradually add 1 cup cream of coconut, beating at low speed just until blended. (Chill remaining ½ cup cream of coconut until ready to use.) Add eggs, 1 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 1 hour. Cover and chill 4 hours.

Beat whipping cream at high speed until foamy. Gradually add remaining ½ cup cream of coconut, beating until soft peaks form. Spread over pie.

Makes 8 servings.