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Receta Coconut Rum Pineapple Pie

Name: Coconut Rum Pineapple Pie
Ingredients: 1 c. Sweetened flaked coconut; 1 c. Graham cracker crumbs; 3 Tbsp. Butter, melted; 1 x Egg white; 1 can Cream of coconut, (18 ounce); 6 x Egg yolks; 2 Tbsp. Lemon juice; 2 c. Whipping cream; 1/2 tsp Coconut extract; 3 Tbsp. Rum; 1 c. Sweetened flaked coconut; 1 sm Can sliced pineapple, well-liquid removed

de Global Cookbook

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Ingredientes

1 c. Sweetened flaked coconut
1 c. Graham cracker crumbs
3 Tbsp. Butter, melted
1 x Egg white
1 can Cream of coconut, (18 ounce)
6 x Egg yolks
2 Tbsp. Lemon juice
2 c. Whipping cream
1/2 tsp Coconut extract
3 Tbsp. Rum
1 c. Sweetened flaked coconut
1 sm Can sliced pineapple, well-liquid removed

Direcciones

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 min. Then bake at 350 degrees for 10 min. Cold.
Then freeze. For filling, whisk together cream of coconut, egg yolks and lemon juice. Set bowl over simmering water and whisk constantly for 3 min. Remove from heat and beat till cold and thick, about 5 min. Beat whipping cream and extract till soft peaks form. Add in rum and beat till stiff. Fold cream mix and coconut into egg mix. Freeze till softly set, stirring occasionally, about 3 hrs. Spoon filling into crust, mounding slightly. Cover and freeze.
Garnish with pineapple.