Pina Colada Icebox Pie

 Pina Colada Icebox Pie, sound yummy? 

Well, it is and not hard to make. The cookie crumb crust makes a easy pie crust, the Cream of Coconut for your coconut flavor and some cream cheese are the basic ingredients along with eggs, sugar, etc.

 We all enjoyed this and the only thing is that you want to make this ahead of time as it takes time to cool down and then chill. I added a ½ tablespoon of Rum for the flavor, but the original recipe does not. Rum extract would work also.

Pina Colada Icebox Pie

     Vegetable cooking spray

2 cups pecan shortbread cookie crumbs (about 16 cookies)

1 cup sweetened flaked coconut

¼ cup butter, melted

Filling

⅓ cup sugar

2 Tablespoons cornstarch

1 (8 oz.) can crushed pineapple in juice (do not drain)

1 (8 oz.) package cream cheese softened

1 cup cream of coconut (not coconut milk)

2 large eggs

Whipped cream, toasted shaved coconut. For garnish if desired

  Preheat oven to 350°. Lightly grease a 9 ½ inch or deep 9 inch pie plate with cooking spray. Stir together first three ingredients; press firmly on bottom and up sides of pie plate. Bake for 10 to 12 minutes or until lightly browned. Place on wire rack; cool completely (about 30 minutes).

While crust is cooling:  Stir sugar and cornstarch together in a small heavy saucepan; stir in pineapple and juice. Stirring constantly, bring to a boil over medium heat; cook 1 minute or until thickened. Remove from heat; cool completely about 20 minutes.

 Beat cream cheese at medium speed until smooth. Gradually add the 1 cup cream of coconut. Beating at low speed until blended. Add eggs, 1 at a time, beating just until blended after each egg.

Assemble

  Spread cooled pineapple mixture over bottom of piecrust; spoon cream cheese mixture over pineapple mixture. 

  Bake at 350° for 38 to 42 minutes until set. Cool completely on wire rack (about one hour) Cover and chill 4 hours. Garnish with whipped cream if desired.

 *I used Keebler Sandies Pecan Shortbread and Coco Lopez Cream of Coconut