March 14 is upon us, and that means my favorite holiday… Pi(e) Day! I throw an annual Pi(e) Day Party, with cost of entry being a homemade pie. I tell people they get bonus points if they invent a pie. Not that points count for anything haha, but since I’m asking my guests to do it, I always try to step up my game with my own pie creation as well.
I recently had a coconut cream pie which I found most remarkable because the crust contained shredded coconut. I’ve since found myself thinking back on that crust fondly, and combined with my opinion that pineapple is an under-utilized pie ingredient, my idea for a Pina Colada Pie was born.
Guessipe
COCONUT CRUST
- 1 cup flour
- 1/2 cup shredded sweetened coconut
- 1 stick butter, cold and cut into 1/2-inch cubes
- 2 tsp sugar
- 1/4 tsp salt
- ice water
PINEAPPLE COCONUT FILLING
- 1 can crushed pineapple, juice reserved
- 1 can coconut cream, whipped
- 1 cup plain Greek yogurt
RUM GLAZE
- 1/2 cup powdered sugar
- 1/2 tsp rum
Pulse the flour, coconut, butter, sugar, and salt in a food processor to form coarse crumbs. Add 1 TBSP ice water and pulse, repeating until just until the dough holds together when pressed between your fingers.
Dump the dough onto a large piece of plastic wrap. Wrap into a rough flattened round. Chill for an hour.
Roll out the dough and transfer to a 9-inch pie pan. Pierce with a fork. Chill for 20 minutes.
Bake at 400 degrees F for about 20 minutes until the crust edge is golden. Cover the edge with foil and bake about 10 more minutes until the crust bottom is golden. Allow the shell to cool.
Fold together the whipped coconut cream, pineapple, and yogurt. Scoop into the cooled pie crust.
Stir together the powdered sugar and rum, then add reserved pineapple juice until you get to glaze consistency. Drizzle the glaze over the pie.
