Pies - Mai Tai Pie Recipes

Mellow Mai Tai Pie

1 pint pineapple or lemon sherbet, softened
1 pint vanilla ice cream, softened
1/4 cup lime juice
2 Tblsp. orange juice
1 Tblsp. lemon juice
1 Tblsp. grated lime peel
1 tsp. grated orange peel
1 tsp. grated lemon peel
1 can (20 oz.) crushed pineapple, drained
Macaroon Crust (recipe below)


Combine sherbet and ice cream with all juice and grated peel. Fold in pineapple and pour into macaroon crust. Freeze until firm or overnight. Garnish with pineapple slices and lime, if desired.

Serves 8.


Macaroon Crust:
2 cups macaroon cookie crumbs
1/4 cup melted butter

Combine cookie crumbs and melted butter. Press into 10-inch pie plate.Refrigerate until ready to use.



Mai Tai Pie

1 coconut crust (recipe below)
1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can condensed sweet milk
1/4 cup light rum
Orange slices (optional)
1 (6 oz.) can frozen unsweetened orange juice concentrate, thawed
2 Tblsp. orange flavored liqueur
1 cup (1/2 pint) whipping cream, whipped


In large bowl beat cheese until fluffy. Beat in condensed milk and juice concentrate until smooth. Add rum and liqueur. Fold in whipped cream; turn into crust.

Freeze or chill until firm; 4 hours in freezer, 2 hours in refrigerator.

Garnish with orange slices. Refrigerate or freeze leftovers.


Coconut Crust:
1/3 cup butter or margarine, melted
1 (7 oz.) pkg flaked coconut


Preheat oven to 350 degrees.

In 9-inch pie plate, mix butter and flaked coconut. Press firmly on bottom and up sides of plate. Bake 15 minutes or until edge is golden. Cool thoroughly.




Mai Tai Pie II

2 cups flaked coconut
1/4 cup butter, melted
1 (1 lb. 4 oz.) can crushed pineapple
Water
2 envelopes unflavored gelatin
1/2 cup sugar
1/2 tsp. salt
1 tsp. grated lime peel
1 Tblsp. lime juice
3 eggs, separated
1/2 cup dark Jamaican rum
2 Tblsp. Cointreau liqueur
1 cup whipping cream
Twisted lime slices
Stemmed maraschino cherries


Preheat oven to 300.

Combine coconut and melted butter, tossing with a fork to combine. Press over bottom and up sides of 9-inch glass pie plate. Bake for 25 minutes, until well browned; cool.

Meanwhile, drain pineapple well, reserving all syrup. Add water to syrup to make 1-1/2 cups liquid.

Sprinkle gelatin over liquid in a small saucepan. Stir in sugar, salt, lime peel and juice. Heat mixture to boiling, stirring constantly until sugar is dissolved.

Remove from heat; beat egg yolks until foamy. Gradually pour hot mixture over eggs, beating constantly. Stir in rum and Cointreau.

Chill mixture about 40 minutes to consistency of unbeaten egg white.

In a large bowl, beat egg whites until stiff peaks form. Fold into gelatin mixture until well blended.

Whip cream until stiff, fold cream and pineapple into gelatin mixture.Turn into pie shell.

Chill 2 hours before cutting.

Garnish with twisted lime slices and cherries to serve.

Makes one 9-inch pie.