American Pie Council

2018 Amateur Entry

 

Tropicolada Pie

Tropicolada Pie

Pie Crust:

35 crushed toasted coconut cookies
1 cup crushed macadamia nuts
½ cup melted butter

Blend crushed cookies, macadamia nuts and butter together. Press into 9” deep dish pie plate. Bake at 350 degrees for 10 minutes. Cool

Filling:

1 can Pina Colada Mix
½ cup Coconut
½ cup Pineapple (drained)
1 cup sliced strawberries
½ cup chopped guava
1 cup macadamia nuts
1/8 cup dark rum
1/8 cup macadamia nut liquor
½ cup Sugar
2 Tbsps. corn starch
¼ cup pineapple juice (reserved from draining the pineapple)
2 cups heavy whipping cream

Combine pina colada mix, coconut, pineapple, strawberries, guava, macadamia nuts, dark rum, macadamia nut liquor and sugar in a small saucepan. Bring to a boil and boil 2 minutes. Dissolve Corn Starch in Pineapple Juice and add to mixture. Cook till thickened. Remove from heat and cool. When completely cooled beat the whipping cream until stiff. Fold in the cooled mixture. Spoon into pie shell. Chill 3 to 4 hours and garnish as desired.

Jeanne Ely
Mulberry, FL
2018 cream pie category