Pina Colada Pie

Recipe Ingredients

7 oz	198g	Roasted macadamia nuts
3/4 cup	69g / 2.4oz	Sweetened shredded coconut
3 tablespoons	45ml	Brown sugar
1 tablespoon	15ml	Unsalted butter-melted
		Filling
1 1/2		Pineapple sorbet - softened
1 cup	237ml	Cream of coconut
4 teaspoons	20ml	Dark rum
1/2 teaspoon	2.5ml	Imitation coconut extract
3/4 cup	69g / 2.4oz	Sweetened shredded coconut
1/2 cup	118ml	Pineapple - thin sliced (large)
2		Vanilla frozen yogurt - soft
		Coconut; shredded - toasted
		Fresh mint sprigs

Recipe Instructions

CRUST: Preheat oven to 350F. Line a 10" glass pie dish with foil, overlapping sides.

Finely chop the first 3 ingredients in a food processor. Add butter and blend until moist crumbs form. Press mixture onto bottom and up sides (but not rim) of prepared pie dish. Freeze 10 minutes. Bake crust until golden brown, about 15 minutes. Freeze for 20 minutes.

FILLING: Spread sorbet in crust, smooth top. Place in Freezer. Boil cream of coconut in heavy small saucepan over med-high heat until reduced to 3/4 cup, stirring frequently, about 7 minutes. Pour into a large bowl, mix in rum and extract, then 3/4 cup coconut. Cool slightly. Add frozen yogurt to coconut mixture and fold until blended.

Freeze until semifirm, stirring occasionally, about 1 hour. Spoon filling over sorbet in pie dish , mounding slightly.

Cover and freeze overnight. (can be prepared 2 weeks ahead) Turn out pie onto platter. Peel off foil. Turn pie right side up. Arrange pineapple slices decoratively atop. Sprinkle with toasted coconut.

Source:
Iris Dunaway

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