Recipe: Pina Colada Pie

I hope one of these is what you want. I think that I will try the first one.

Pina Colada Pie
Ingredients (10 servings)

CRUST:
7 oz Roasted Macadamia nuts
3/4 c Sweetened shredded Coconut
3 tb Brown Sugar
1 tb Unsalted Butter-melted

FILLING:
1 1/2 pt Pineapple sorbet, softened
1 c Sweetened cream of Coconut
4 ts Dark Rum
1/2 ts Imitation coconut Extract
3/4 c (packed) sweetened shredded
1/2 Large Pineapple thinly slice
Toasted sweeetened shredded
Fresh Mint sprigs
2 pt Vanilla frozen yogurt, soft

Instructions

CRUST: Preheat oven to 350 degrees F. Line a 10 inch glass pie dish with foil,
overlapping sides. Finely chop the first 3 ingredients in a food processor. Add
butter and blend until moist crumbs form. Press mixture onto bottom and up sides
(but not rim) of prepared pie dish. Freeze 10 minutes. Bake crust until golden
brown, about 15 minutes. Freeze for 20 minutes.
FILLING: Spread sorbet in crust, smooth top. Place in Freezer. Boil cream of
coconut in heavy small saucepan over med-high heat until reduced to 3/4 cup,
stirring frequently, about 7 minutes. Pour into a large bowl, mix in rum and
extract, then 3/4 cup coconut. Cool slightly. Add frozen yogurt to coconut
mixture and fold until blended. Freeze until semifirm, stirring occasionally,
about 1 hour. Spoon filling over sorbet in pie dish , mounding slightly.Cover
and freeze overnight. (can be prepared 2 weeks ahead) Turn out pie onto platter.
Peel off foil. Turn pie right side up. Arrange pineapple slices decoratively
atop. Sprinkle with toasted coconut. Garnish with mint.PINA COLADA PIE

1 pkg. (4 serving size)instant pudding
toasted coconut flavor
1 pt. sour cream
2 Tbsp. sugar
1/2 tsp. rum flavoring (optional)
1 c. finely chopped well drained fresh pineapple
1/3 c. toasted flaked coconut
1 (9-inch) graham cracker crust

Combine pudding mix, sour cream, sugar and rum flavoring in bowl. Beat well
blended, about 1 minute. Spoon mixture into crust. Chill until set, at least 3
hours. Just before serving, top with pineapple and toasted coconut.

Serves 6 to 8.

To toast coconut, spread in baking dish; bake at 350 degrees
for 3 to 5 minutes or until golden.IMPOSSIBLE PINA COLADA PIE

1/4 c. milk
1/4 c. rum
2 Tbsp. margarine, softened
4 eggs
1 can cream of coconut (15 oz.)
1 (8 oz.) can crushed pineapple, well drained
2 c. flaked coconut
1/2 c. Bisquick

Heat oven to 350 degrees. Grease 10 x 1 1/2-inch pie plate. Beat all
ingredients, except 1 cup coconut, 30 seconds in blender on high or 1 minute
with hand beater. Pour into pie plate. Sprinkle with reserved coconut. Bake
until knife inserted in center comes out clean, 40 to 45 minutes. Garnish
with sliced pineapple and whipped cream, if desired. Refrigerate remaining pie.