If you love a Pina Colada and getting caught in the rain – It’s Pina Colada Day and this recipe is especially for you!
2 cups pecan shortbread cookie crumbs (about 16 cookies)
1 cup sweetened flaked coconut
¼ cup butter, melted
⅓ cup sugar
2 tablespoons cornstarch
1 (8-oz.) can crushed pineapple in juice
1 (8-oz.) package cream cheese, softened
1 ½ cups cream of coconut, divided
2 large eggs
1 cup whipping cream
Garnishes: lightly toasted shaved coconut, pineapple wedges, fresh pineapple mint sprigs
Preheat oven to 350°. Stir together first 3 ingredients. Firmly press on bottom and up sides of a lightly greased 9-inch pie plate. A mug with a rounded bottom is a good tool to use. Bake 10 to 12 minutes or until lightly browned. Transfer to a wire rack and cool completely (about 30 minutes).
Stir together sugar and cornstarch in a small heavy saucepan then stir in pineapple. While stirring constantly, bring to a boil over medium-high heat – cook 1 minute or until thickened (keep stirring!). Remove from heat and allow to cool completely (about 20 minutes).
In a heavy-duty electric stand mixer, using whisk attachment, beat cream cheese at medium speed until smooth. Gradually add 1 cup cream of coconut, beating at low speed just until blended. (Chill remaining 1/2 cup cream of coconut until ready to use.) Add eggs, 1 at a time, beating just until blended after each addition.
Spread cooled pineapple mixture over bottom of pie crust and top with the cream cheese mixture.
Bake at 350° for 38 to 42 minutes or until set. Cool completely on a wire rack (about 1 hour). Cover and chill 4 hours.
Beat whipping cream at high speed until foamy. Gradually add remaining 1/2 cup cream of coconut, beating until soft peaks form then spread over pie.