KEY LIME PIE
Steps:
- Preheat the oven to 350 degrees F.
- Grind the graham crackers and butter in a food processor. Scoop the crust mixture into a 9-inch pie pan and mold to the sides and bottom. Mix together the egg yolks and condensed milk. Then add the juice and mix well. Pour the filling into the crust and bake until set, 20 minutes.
PINA COLADA PIE
Steps:
- For the crust: Preheat the oven to 350 degrees F. Spray a 9-inch pie plate with nonstick cooking spray.
- In the bowl of a food processor, grind the cookies and pecans into a fine crumb. Add the coconut, butter and salt and pulse a few more times to combine. Dump the mixture into the prepared pie plate and press the mixture evenly up the sides and along the bottom. Bake until lightly browned, 10 to 12 minutes. Transfer to a wire rack until slightly cooled. Leave the oven on.
- For the fresh pineapple layer: Add the pineapple and granulated sugar to a saucepan. In a small bowl, stir together the cornstarch and lime juice, then add the mixture to the saucepan with the pineapple. Bring to a boil over medium-high heat, whisking until combined. Continue cooking and whisking until the mixture starts to thicken, about a minute. Transfer to a bowl and allow to cool slightly.
- For the creamy coconut layer: In the bowl of a stand mixer or in a large bowl with an electric mixer, beat the cream cheese until very smooth. Add the coconut cream, zest and rum extract and beat until combined and smooth. Beat in the eggs one at a time.
- Spread the pineapple mixture into the cooled crust. Pour the cream cheese mixture on top of the pineapple mixture. Bake until the filling is set, 40 to 50 minutes. Tent the edges of the crust with aluminum foil if the crust gets too dark. Remove to a wire rack and let cool to room temperature, then cover and refrigerate for at least 4 hours and up to overnight.
- For the topping: When ready to serve, whip together the heavy cream and confectioners' sugar in a large bowl to soft peaks. Spread the topping onto the chilled pie. Decorate the top of the pie with the coconut.
CREAMY PINA COLADA PIE
This is a family favorite and super easy to make. Some like the consistency of this pina colada pie right out of the freezer and others prefer a softer pie-either way it's delicious! -Jenny Hales, Arcadia, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 pies (8 servings each).
Number Of Ingredients 8
Steps:
- In a large bowl, combine first three ingredients until smooth. Fold in pineapple, coconut and nuts. Divide and pour mixture into prepared crusts. Refrigerate, covered, until firm, at least 4 hours. If desired, serve with additional whipped topping and cherries.
Nutrition Facts : Calories 299 calories, Fat 14g fat (7g saturated fat), Cholesterol 5mg cholesterol, Sodium 168mg sodium, Carbohydrate 41g carbohydrate (36g sugars, Fiber 1g fiber), Protein 2g protein.
KEY LIME CREAM PIE
I am very proud of this luscious no-bake beauty. It's so cool and refreshing-perfect for any summer potluck or get-together. Wherever I take this pie, it quickly disappears, with everyone asking for the recipe. -Shirley Rickis, Lady Lake, Florida
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, mix crushed cookies and butter. Press onto bottom and up sides of a greased 9-in. deep-dish pie plate. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and extract; beat until stiff peaks form. In another large bowl, beat cream cheese, condensed milk and lime juice until blended. Fold in 2 cups whipped cream. Spoon into prepared crust., Top with remaining whipped cream; sprinkle with toasted coconut. Refrigerate until serving, at least 4 hours. If desired, garnish with cherries and limes.
Nutrition Facts : Calories 646 calories, Fat 52g fat (30g saturated fat), Cholesterol 143mg cholesterol, Sodium 252mg sodium, Carbohydrate 41g carbohydrate (29g sugars, Fiber 0 fiber), Protein 8g protein.
KEY LIME PINA COLADA RECIPE
Provided by Michinthekitch
Number Of Ingredients 7
Steps:
- First blend the vanilla rum, piña colada mix, and pineapple juice in a blender with ice. Pour the mix into a glass and add the Keke Beach Key Lime liqueur so that it sinks slowly into the mixture. To complete, top it off with whipped cream and graham cracker crumbs.
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