Photo: Pina Colada Pie Recipe
Ingredients
- 3/4 cup pineapple-coconut nectar (recommended: Kern's)
- 1 cup light coconut milk (recommended: Thai Kitchen)
- 1 1/2 teaspoons rum extract, divided
- 1 (3.4-ounce) box instant vanilla pudding and pie filling (recommended: Jell-O)
- 1 cup shredded coconut meat
- 8 ounces whipped topping, divided
- 1 (9-inch) pie crust, baked (recommended: Marie Callender's)
- 1/4 cup shredded coconut meat, toasted, for garnish
Directions
In a large bowl, combine nectar, coconut milk, and 1 teaspoon rum extract. Sprinkle pudding mix over liquid and whisk for 2 minutes. Fold in coconut and 1/2 of the whipped topping.
Pour into pre-baked pie crust and chill in refrigerator for at least 3 hours.
Combine remaining whipped topping with 1/2 teaspoon rum extract. Top chilled pie with whipped topping and toasted coconut.
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By pammycoon_8140852
Oklahoma City, OK
on June 04, 2012
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I measured very accurately and used exactly the amount of liquid specified. My pie was still pretty runny after about five hours. Next time I will use the large pie filling with the same amount of liquid. The taste was great. Just too runny.
By bobbimls_8297417
Toledo, OH
on October 24, 2011
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absolutely delicious!
By beltc01
on September 17, 2011
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Followed the recipe exactly.. Easy and absolutely awesome. So good!
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