Pina Colada Pie (Sandra Lee) |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Ingredients:
3/4 cup pineapple-coconut nectar (recommended: kern's) |
1 cup light coconut milk (recommended: thai kitchen) |
1 1/2 teaspoons rum extract, divided |
1 (3.4-ounce) box instant vanilla pudding and pie filling (recommended: jell-o) |
1 cup shredded coconut meat |
8 ounces whipped topping, divided |
1 (9-inch) pie crust, baked (recommended: marie callender's) |
1/4 cup shredded coconut meat, toasted, for garnish |
Directions:
1. In a large bowl, combine nectar, coconut milk, and 1 teaspoon rum extract. Sprinkle pudding mix over liquid and whisk for 2 minutes. Fold in coconut and 1/2 of the whipped topping.
2. Pour into pre-baked pie crust and chill in refrigerator for at least 3 hours.
3. Combine remaining whipped topping with 1/2 teaspoon rum extract. Top chilled pie with whipped topping and toasted coconut.
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