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This mind-blowing Piña Colada Pie is a whirlwind of tropical flavor that you'll enjoy savoring, bite after bite. Prepare it easily with subtly-sweet, versatile GOYA® Maria Cookies, which are the stars of the crunchy crust in this delicious pie. The filling is layered with pineapple custard made with the sweet flavor of GOYA® Pineapple Juice, along with cornstarch, eggs, and a touch of lemon. The second layer has a soft cream made with cream cheese and coconut... delicious! To serve, top with whipped cream, toasted coconut, lime zest; and of course, you must add pineapple and cherries for a great finishing touch. Are you craving it? Prepare it today!
Ingredients
Crust:
1 pkg. (7 oz.)
GOYA® Maria Cookies
½ cup
shredded sweetened coconut
1 tsp.
freshly grated lime zest
½ cup
GOYA® Unsalted Butter, melted
Pineapple Curd:
1 tbsp.
freshly grated lime zest
¼ cup
GOYA® Lime Juice or fresh lime juice
2 tbsp.
cornstarch
½ cup
GOYA® Pineapple Juice
2
eggs
2
egg yolks
⅔ cup
granulated sugar
¼ cup
GOYA® Unsalted Butter, cut into small cubes
Coconut Cream Layer:
⅔ cup
GOYA® Cream of Coconut, divided
2 pkgs. (1 oz.)
unflavored gelatin powder
1 pkg. (8 oz.)
brick-style cream cheese, softened
¼ cup
confectioners’ (icing) sugar, sifted
2 tsp.
rum extract
¾ cup
shredded sweetened coconut
Toppings:
½ cup
heavy or whipping (35%) cream
1 tbsp.
confectioners’ (icing) sugar
1 tsp.
vanilla extract
½ cup
toasted shredded sweetened coconut
1 tbsp.
freshly grated lime zest
12
mini wedges fresh pineapple
12
GOYA® Maraschino Cherries
Directions
Step 1
Crust: Preheat oven to 350˚F.
Step 2
In food processor, finely grind Maria cookies. Add coconut and lime zest; pulse until combined. Toss mixture with butter until well coated. Transfer mixture to 9-inch springform pan and press into bottom and sides.
Step 3
Bake for 10 to 12 minutes or until golden, crisp and fragrant. Let cool completely before filling.
Step 4
Pineapple Curd: In medium saucepan set over medium heat, whisk together lime zest, lime juice and cornstarch until smooth and blended. Whisk in pineapple juice.
Step 5
In medium bowl, whisk together eggs, egg yolks and sugar until pale and thickened. Whisk eggs mixture into pineapple juice mixture until combined.
Step 6
Place saucepan over medium heat. Stirring constantly with a spatula, bring to a simmer. Cook, stirring constantly, for 3 to 5 minutes or until thickened.
Step 7
Remove from heat; stir in butter until fully incorporated. Pass through fine-mesh sieve into prepared crust. Cover surface directly with plastic wrap. Refrigerate for 1 to 2 hours or until well chilled, thickened and set. Keep refrigerated until needed.
Step 8
Coconut Cream Layer: Into medium microwave-safe dish, add 1/4 cup cream of coconut. Sprinkle gelatin over top. Let stand for 5 minutes. Stir in 2 tbsp cream of coconut. Microwave on HIGH for 45 to 60 seconds or until mixture comes to a boil. Stir to dissolve gelatin. Stir in remaining cream of coconut.
Step 9
In chilled large bowl, using handheld electric mixer, beat cream cheese until light and fluffy (chilled bowl will help mixture set faster). Reduce speed to low; beat in confectioners’ sugar and rum extract until blended and smooth. Beat in cream of coconut mixture until combined. Fold in coconut.
Step 10
Spread filling over pineapple curd layer, smooth top. Refrigerate for 4 to 6 hours or until layers are firm and set.
Step 11
Topping: Just before serving, using handheld electric mixer with clean beaters, whip cream until stiff peaks start to form. Beat in confectioners’ sugar and vanilla until combined.
Step 12
Top pie with dollops of whipped cream mixture, coconut, and lime zest. Garnish with pineapple and cherries.
Note: Substitute store-bought whipped topping for whipped cream mixture if desired.
New from Goya
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