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Full Online Book HomeLearning KitchenFruit - Pineapple - Pina Colada Pie
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Fruit - Pineapple -  Pina Colada Pie Post by :Irfus_Somnus Category :Learning Kitchen Author :Unknown Date :February 2012 Read :3502

Click below to download : Fruit - Pineapple - Pina Colada Pie (Format : PDF)

Fruit - Pineapple - Pina Colada Pie

Crust:
1 (7-ounce) jar roasted macadamia nuts
3/4 cup sweetened shredded coconut
3 tablespoons brown sugar
1 tablespoon unsalted butter, melted

Filling:
1 1/2 pints pineapple sorbet, softened
1 cup canned sweetened cream of coconut (such as Coco Lopez)
4 teaspoons dark rum
1/2 teaspoon imitation coconut extract
3/4 cup (packed) sweetened shredded coconut
2 pints vanilla frozen yogurt, softened

1/2 large pineapple, trimmed, cored, thinly sliced
Toasted sweetened shredded coconut



For Crust: Preheat oven to 350°F. Line 10-inch glass pie dish with foil, overlapping sides. Finely chop first 3 ingredients in processor. Add butter and blend until moist crumbs form. Press mixture firmly onto bottom and up sides (but not rim) of prepared pie dish. Freeze 10 minutes. Bake crust until golden brown, about 15 minutes. Freeze 20 minutes.

For Filling: Spread sorbet in crust; smooth top. Place in freezer.

Boil cream of coconut in heavy small saucepan over medium-high heat until reduced to 3/4 cup, stirring frequently, about 7 minutes. Pour into large bowl. Mix in rum and extract, then 3/4 cup coconut. Cool slightly.

Add frozen yogurt to coconut mixture and fold in until blended. Freeze until semifirm, stirring occasionally, about 1 hour. Spoon filling over sorbet in pie dish, mounding slightly. Cover and freeze overnight.

Turn out pie onto platter. Peel off foil. Turn pie right side up. Arrange pineapple decoratively atop pie. Sprinkle with toasted coconut.
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1 (15- or 16-ounce) can cream of coconut 1 (15-1/4-ounce) can crushed pineapple, undrained 1 cup orange juice 1/4 cup light rum In a blender container or food processor bowl combine cream of coconut, undrained pineapple, orange juice, and rum. (If using a food processor, process only half of all the ingredients at a time.) Cover; blend or process until nearly smooth. Pour into a 9x5x3-inch loaf dish or a 2-quart baking dish. Cover; freeze about 4 hours or until firm. Break sherbet into pieces. Place sherbet, about half at a time, in a blender container or food processor bowl. Cover;
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Cake: 1 pkg (2 layer size) white cake mix 1 pkg (4 serving size) jello instant pudding and pie filling coconut cream or vanilla flavored 4 eggs 1 cup flaked coconut 1/2 cup water* 1/3 cup dark rum (80 proof) 1/4 cup vegetable oil Frosting: 1 can (8 oz) crushed pineapple (in juice) 1 pkg (4 serving size) jello instant pudding and pie filling coconut cream or vanilla flavored 1/3 cup dark rum (80 proof) 1 pkg (9 oz) frozen non dairy whipped topping, thawed Blend all the ingredients, except the coconut in a large mixing bowl. Beat for 4 minutes
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