Pina Colada Pie Recipe
2 tablespoons cold water
2 teaspoons unflavored gelatin
2/3 cup sugar
3 large eggs
1 (6 ounce) can pineapple juice
1/2 cup unsweetened coconut milk
3/4 cup heavy cream, chilled
1 (9 inch) graham cracker crust
Add the cold water to a small stainless steel bowl; sprinkle the gelatin over
the water; let stand so gelatin can dissolve.
Add two inches of water to a med-size saucepan; bring to a bare simmer.
Whisk the sugar, eggs, pineapple juice, and coconut milk in a medium stainless
steel bowl; place bowl on top of the simmering water, making sure that the
bottom of the bowl doesn't touch the water.
Heat, whisking constantly, until the mixture registers 160 on an instant-read
thermometer.
Remove bowl from the pan; whisk in the gelatin mixture.
Set the bowl over a larger bowl of ice cubes and let the pineapple mixture
stand, about 10 minutes, or until it has begun to thicken, whisking
occasionally.
Whip the heavy cream in a mixing bowl, using an electric mixer, until soft peaks
form.
Gently fold the whipped cream into the pineapple mixture.
Transfer filling to the prepared pie shell.
Cover the pie with plastic and refrigerate at least 6 hours or until the filling
is completely set (may be up to 1 day).
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