Pina Colada Macadamia Pies |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 5 |
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I first made this dessert for my husband who enjoys all things Hawaiiâespecially pina coladas and macadamia nuts. Refreshing, light, and different, these personalized tarts are a taste of the tropics. âJoni Hilton, Rocklin, California Ingredients:
35 vanilla wafers |
1/2 cup macadamia nuts, toasted |
1/2 cup flaked coconut |
1/4 cup butter, melted |
filling: |
2 teaspoons unflavored gelatin |
2 tablespoons cold water |
1/2 cup unsweetened pineapple juice |
1 can (15 ounces) cream of coconut |
3/4 cup (6 ounces) pina colada yogurt |
topping: |
3/4 cup heavy whipping cream |
2 tablespoons confectioners' sugar |
1/3 cup macadamia nuts, toasted |
fresh pineapple wedges |
Directions:
1. Place wafers and macadamia nuts in a food processor. Cover and pulse until fine crumbs form. Add coconut and butter; cover and pulse until blended. Press onto the bottom and up the sides of five greased 5-in. pie pans. Refrigerate for 30 minutes.
2. Transfer pie pans to a baking sheet. Bake at 350° for 10-12 minutes or until lightly browned. Cool on a wire rack.
3. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Add pineapple juice. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat.
4. In a large bowl, stir cream of coconut until blended. Stir in yogurt. Add gelatin mixture and pour into crusts. Refrigerate for 8 hours or overnight.
5. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Spread over filling. Sprinkle with nuts and garnish with pineapple. Yield: 5 mini pies.
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