The best delicious Coconut Rum Pineapple Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Coconut Rum Pineapple Pie recipe today!
Hello my friends, this Coconut Rum Pineapple Pie recipe will not disappoint, I promise! Made with simple ingredients, our Coconut Rum Pineapple Pie is amazingly delicious, and addictive, everyone will be asking for more Coconut Rum Pineapple Pie.
What Makes This Coconut Rum Pineapple Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Coconut Rum Pineapple Pie.
Ready to make this Coconut Rum Pineapple Pie Recipe? Let’s do it!
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1 c Sweetened flaked coconut
1 c Graham cracker crumbs
3 tb Butter; melted
1 Egg white
1 cn Cream of coconut; (18 oz)
6 Egg yolks
2 tb Lemon juice
2 c Whipping cream
1/2 ts Coconut extract
3 tb Rum
1 c Sweetened flaked coconut
1 sm Can sliced pineapple;
-well-drained
For crust, blend coconut, graham cracker crumbs, butter and egg white
in food processor. Press into bottom and sides of 9-inch pie plate.
Freeze 10 minutes. Then bake at 350 degrees for 10 minutes. Cool.
Then freeze. For filling, whisk together cream of coconut, egg yolks
and lemon juice. Set bowl over simmering water and whisk constantly
for 3 minutes. Remove from heat and beat until cool and thick, about
5 minutes. Beat whipping cream and extract until soft peaks form. Add
rum and beat until stiff. Fold cream mixture and coconut into egg
mixture. Freeze until softly set, stirring occasionally, about 3
hours. Spoon filling into crust, mounding slightly. Cover and freeze.
Garnish with pineapple.
Yields
1 servings
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