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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Yummmmmmmmm! I LOVE Kahlua! This pie is a different way to showcase it. (Cook time includes baking the coconut pie shell and Prep time is approximate) Ingredients:
1 (7 ounce) package flaked coconut |
1/4 cup melted unsalted butter |
1/3 cup cornstarch |
1 1/2 cups half-and-half |
1 cup coconut milk |
1/2 cup sugar |
6 tablespoons frozen pineapple concentrate, thawed |
6 tablespoons kahlua |
2 tablespoons rum |
whipped cream |
fresh pineapple slice |
Directions:
1. In bowl, combine coconut and melted butter, tossing to blend.
2. Press into bottom and up sides of 9-inch pie pan.
3. Bake at 300 degrees for 20 to 30 minutes or until golden brown; cool.
4. In top of double boiler, combine cornstarch, half and half, coconut milk and sugar.
5. Set over hot water and cook, stirring constantly, until thick.
6. Remove from heat and stir in pineapple juice concentrate, Kahlua and rum; cool.
7. Pour into coconut pie shell.
8. Cover top with whipped cream; chill.
9. To serve, decorate with fresh pineapple slices.
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