Friday, July 31, 2009

If you like Piña Coladas...

Ok, "If you like Piña Coladas And getting caught in the rain. If you're not into yoga. If you have half a brain..." But seriously folks, this pie is a piña colada dessert that's super easy to make and super tasty. This one comes again from that great new Jell-O cookbook we got called: Jell-O Brand Fun and Fabulous Recipes. Here's the link, once again, on Amazon.com:


Today's recipe is a great combination of pineapple, coconut, lime, and twist of rum. All the things you'd find in a great piña colada drink, sans the glass :)

The Recipe:

Piña Colada Pie

Makes one 9-inch pie

  • 1 pkg (4-serving size) JELL-O Lemon or Vanilla Flavor Instant Pudding and Pie Filling
  • 1 1/2 cups sour cream
  • 3 tbsp rum
  • 2 tbsp sugar
  • 2 tbsp milk
  • 1 tsp grated lime rind
  • 1 can (8 1/4 oz) crushed pineapple, drained
  • 1 cup Baker's Angel Flake Coconut, plain or toasted
  • 1 baked 9-inch pie shell or prepared graham cracker crumb crust, cooled

Combine pie filling mix, sour cream, rum, sugar, milk and rind in a medium bowl. With electric mixer at low speed, beat until blended and smooth, about 1 minute. Fold in pineapple and coconut. Spoon into pie shell. Chill about 3 hrs. Garnish with whipped topping, fruit and mint leaves, if desired.

*Substitution: Use 1/2 tsp rum extract, increasing milk to 1/4 cup.

My Results:

Again, because I'm trying to keep alcohol out of our cooking right now, I used imitation rum extract as instructed in the asterisked directions. Here's a pic of the ingredients:


I also chose to use sugar-free jello pudding and a graham cracker crumb crust in this pie, both of which were good choices for us, but you can opt for different ones if you like. Following the directions was quite easy except for draining the crushed pineapple. I only "partially" drained it, so my pie was probably a bit looser than intended, but it worked for me. Here's a picture of the pie just before refrigerating it:


I topped it with fresh made whipped cream (about 1 cup of heavy cream whipped up with about 2 tbsp confectioner's sugar until stiff) and then refrigerated it for about 5 hours (which was how long it took for hubby to get home from work and us to have dinner). Here's a picture of the slice of pie ready for hubby's taste test:

Gosh this stuff was good! Hubby liked it so much he declared he would have to finish the rest of the pie for breakfast since we were heading out of town in the morning and he didn't want it to be wasted (he didn't though!) and I loved it as well. I think that I would like it more with the actual rum in it, because the alcohol would give a bit of bite to the pie I believe, but we'll try that some other time. For now, we're very happy with the results and hope that brother-in-law, who's house-sitting this weekend, enjoys finishing it off for us :) Be sure to try this one and let me know what you think and check back tomorrow for a great gift idea as well as recipes since I can finally show you the gift recipes I made up for my sister's bridal shower gift (since the shower's tomorrow)...

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