Pina Colada
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Piña Colada Pie

 
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Pineapples, Sunshine Coast, Queensland, Australia
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Wall, David
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Piña Colada Pie

 3/4 cup sugar
1/3 cup all-purpose flour
2 1/4 cups milk
4 beaten egg yolks
One 8 1/4-ounce can crushed
pineapple, well drained
3/4 cup flaked coconut
3 tablespoons rum 
1 tablespoon butter
1 1/2 teaspoons vanilla
Fully Baked Pastry Shell
1/3 cup flaked coconut
1 cup whipping cream, whipped

1. In a medium saucepan combine sugar and flour. Gradually stir in the
milk. Cook and stir over medium-high heat till mixture is thickened
and bubbly. Reduce heat. Cook and stir for 2 minutes more. Remove
from heat.
2. Gradually stir about 1 cup of the hot mixture into the egg yolks. Re-
turn all to saucepan. Bring to a gentle boil. Cook and stir for 2 minutes
more. Remove from heat. Stir in the pineapple, 3/4 cup coconut, rum,
butter, and vanilla. Pour hot filling into baked pastry shell. Cool on a
rack for 1 hour. Chill for 3-6 hours before serving.
3. Meanwhile, spread 1/3 cup coconut in a thin layer in a small baking
pan. Bake in a preheated 350 degree F. oven for 5-10 minutes or till
golden, stirring once or twice. Remove and cool on a rack.
4. Decorate the pie with the whipped cream. Sprinkle the toasted
coconut over the whipped cream. Store in the refrigerator.

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