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Pina Colada Tart Pie

Updated on August 3, 2012
4 stars from 1 rating of Pina Colada Tart Pie

Delicious adult pie sure to please all your guests!

Cook Time

Prep time: 1 hour 30 min
Cook time: 10 min
Ready in: 1 hour 40 min
Yields: Serves 6-8

Ingredients

  • 1 refrigerated pie crust
  • 1/4 cup sugar
  • 1/4 cup corn startch
  • 1 cup canned cream of coconut, NOT coconut milk
  • 1 cup whole milk
  • 2 egg yolks
  • 1 Tblsp butter
  • 2 Tblsp dark rum, or rum extract for non alcoholic version
  • 1 can (20oz) sliced pineapple, drained, cut in half
  • 1 Tblsp dark rum or orange juice
  • 2 Tblsp shredded coconut, toasted
  1. Heat oven to 425°F. Place pie crust in 10-inch tart pan with removable bottom. Press in bottom and up side of pan. Trim edge if necessary. Prick with fork. Bake 9 to 11 minutes or until lightly browned. Cool on wire rack.
  2. Meanwhile, in 2-quart saucepan, mix sugar and cornstarch. In small bowl, mix cream of coconut, milk and egg yolks; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Beat in butter and 2 tablespoons rum with wire whisk. Cool at room temperature 1 hour.
  3. Pour cooled pie filling into baked tart shell. Arrange pineapple slices in decorative pattern over filling. In small microwavable bowl, microwave jam uncovered on High 20 seconds. Stir in 1 tablespoon rum; mix well with fork. Brush glaze over pineapple. Sprinkle with toasted coconut. Refrigerate until serving.

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