Recipe: Piña Colada Icebox Pie
Pineapples are a Southern hostess must. The iconic fruit symbolizes hospitality, which is a specialty of Southern culture. We welcome guests, family, friends, and even strangers into our homes to share a meal or enjoy a glass of sweet tea on the porch. We've incorporated the sweet, tropical fruit into many of our favorite recipes, like Pineapple Upside-Down Cake and Hummingbird Cake. Piña Colada Icebox Pie is no exception. This luxurious dessert has a crust made of nutty pecan shortbread and flaked coconut, a sweet pineapple custard layer, and a creamy coconut-whipped cream topping. As our Test Kitchen Professional Ivy Odom says, "This pie tastes like a vacation in your mouth." Guests won't be able to get enough of this elegant and tropical-inspired icebox pie. Plus, the garnishing options are endless. Top this Piña Colada Icebox Pie with coconut curls, fresh pineapple mint, or even some pecan shortbread crumbles.
Start by preparing your pie crust. Combine pecan shortbread, flaked coconut, and melted butter. Press the crumb mixture all the way up the sides of the pie plate before baking; otherwise, you'll end up with a thick, uneven crust that's too shallow to hold the filling. Once your crust is baked, prepare the pineapple custard. Stir together the sugar and cornstarch in a small heavy saucepan, and then add the pineapple. While stirring constantly, bring to a boil over medium-high heat and cook 1 minute or until thickened. Beat cream cheese in a heavy-duty electric stand mixer, using the whisk attachment, until smooth. Gradually add cream of coconut, beating at low speed just until blended. Add eggs, 1 at a time, beating just until blended after each addition.