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Crust:
1 1/2 cups finely crushed vanilla wafers (about 45 wafers)
1 Tbsp sugar
1/4 cup melted butter or margarine

Preaheat oven to 400 degreees. Combine vanilla wafers and sugar. Add butter and stir until evenly moistened. Press against bottom and sides of a 9 inch pie plate. Bake 8-10 minutes; cool on wire rack.

Filling:

1/2 cup water, plus juice from pineapple (see below)
2 envelopes unflavored gelatin
1/2 cup sugar, divided
1/8 tsp salt
3 eggs, separated
1 8 oz can crushed pineapple in own juice, drained
1/2 cup cream of coconut
1/3 cup light rum
1/4 tsp vanilla extrat
1 cup heavy cream

Pour after juice mixture into a 1/1/2 quart saucepan spinkle in gelatin and let stand 1 minute. Add half of the sugar, all the salt, and egg yolks. Beat with a wire whisk until well blended. Stir constantly over low heat until gelatin is competely dissolved and mixture is hot and thin-syrup consistency. DO NOT boil. Remove from heat and let cool slightly. Stir in pineapple, cream of coconut, rum, and vanila extract. chill, stirring occcasionally until mixture thickens to consistency of unbeaten egg whites.

In large mixer bowl, beat egg whites until frothy. Gradally beat in remaining sugar. Continue beating until egg whites hold soft peaks. Whisk gelatin mixture until smooth. Gently fold in egg whites, half at a time, until well mixed. In the same mixer bowl, whip cream until peaks form Fold into filling. Spoon filling tnto prepared crust. If there seems to be too much filling, fill only to edge of crust. chill 5 minutes, then add remainder. chill until set, at least 5 or up to 24 hours.