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. Filling: 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.
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