American Pie Council

Pina Colada Pie

APC Crisco® National Pie Championships
Amateur Division
Best of Show Winner
Jeanne Ely
Mulberry, FL

Pie Crust:
3 Cups Flour
1 Teaspoon Salt
1/2 Cup Butter Flavored Crisco shortening
3/4 Cup Regular Flavored Crisco shortening
1 egg
5 Tablespoons cold water
1 Tablespoon vinegar
Cut together flour, salt and shortening until oatmeal-like consistency. Beat egg in cup,
add water and vinegar. Beat all and pour into flour mixture. Blend well.

1 Can Coco Goya Pina Colada Mix (12 oz.)
1/2 Cup Coconut
1/2 Cup Crushed Pineapple, drained
2 Teaspoons Rum Extract, or to taste (alternatively, 1/2 Cup Dark Rum)
1/2 Cup Sugar
2 Tablespoons Corn Starch
1/4 Cup Pineapple Juice
6 oz. Extra Creamy Cool Whip
Combine Pina Colada Mix, Coconut, Pineapple, Rum Extract 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 until thickened. Remove from heat and cool. When completely cooled, fold in Cool Whip. Spoon into pie shell. Chill 3-4 hours and garnish as desired.