Adam's Pina Colada Malibu Pie

Adam's Pina Colada Malibu Pie

1 ready to bake pie crust (in foil pan)
1 package coconut pudding mix (cook n serve kind)
1  1/4 cup half and half
1/4 cup Malibu coconut rum 
1 can pineapple tidbits
1/4 cup pineapple juice (from can of pineapple)

1 1/2 cups heavy whipping cream
2 tbsp powdered sugar
1 teaspoon coconut extract

1/2 cup shredded coconut
1/4 cup sliced almonds


Pre-heat oven to 350 degrees. Poke holes in pie crust with fork, and bake in oven for 25 minutes until crust is golden brown.

Mix half and half, coconut rum, and pineapple juice from can and pour into a cooking pot. Heat liquid mixture on medium heat until it starts to boil. Slowly add coconut pudding mix with one hand while whisking quickly with the other hand. Whisk until mix is incorporated into liquids. Mix constantly on low heat until pudding thickens and begins boiling again. Pour pudding into pre-baked crust, cover tightly in saran wrap, and let cool in the fridge while you make the whipped cream.

Using the wire whisk attachment on your stand up mixer, mix heavy whipping cream, powder sugar, and coconut extract on high until cream has thickened and creates peaks that stand up on their own. 

In a small skillet, heat shredded coconut and almonds on low and quickly toss and stir mixture until golden brown.

Once the pie has cooled, and pudding mixture has thickened, scatter pineapple tidbits all over pudding pie, then top with whipped cream, and toasted coconut/almonds. Serves 8

Copyright Adam Gaile 2012