Recipe courtesy of Sandra Lee

Pina Colada Pie

Name: Pina Colada Pie
Prep time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT3H15M0.000S
Yield: 8 servings
Cuisine: american
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

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Level: Easy
Total: 3 hr 15 min

Prep: 15 min
Inactive: 3 hr

Yield: 8 servings

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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.