Coconut-Rum Pie with Pineapple

Ingredients

  • ¼ cup apricot preserves, stirred to loosen
  • 1 pineapple, peeled, halved lengthwise, cored, thinly sliced crosswise
  • 1 cup plus 1 tablespoon sweetened flaked coconut, toasted
  • 3 tablespoons dark rum
  • 1 cup graham cracker crumbs
  • 1 cup (packed) sweetened flaked coconut, toasted
  • ½ teaspoon imitation coconut extract
  • + 6 more ingredients
    • 2 cups chilled whipping cream
    • 2 tablespoons fresh lemon juice
    • 6 large egg yolks
    • 1 15-ounce can cream of coconut (such as Coco López)
    • 1 large egg white
    • 3 tablespoons butter, melted

1. For crust: Preheat oven to 350°F. Blend first 4 ingredients in processor until sticky crumbs form. Press crumbs onto bottom and up sides of 9-inch-diameter metal pie pan. Freeze 10 minutes. 2. Bake crust until golden brown, about 10 minutes. Cool. Freeze crust. 3. For filling: Whisk 1 cup ...

View full recipe at SpringPad

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