BLUE HAWAIIAN HAPPY HOUR PIE
Pineapple rum and blue curacao liqueur put the color and the happy hour in our chilled, no-bake pie made with chocolate wafer cookie crust.
Provided by Angie McGowan
Categories Dessert
Time 4h40m
Yield 8
Number Of Ingredients 10
Steps:
- Spray 9-inch glass pie plate with cooking spray. In food processor, place cookies. Cover; process, using quick on-and-off motions, until fine crumbs form. Add melted butter. Cover; process until well blended. Press crumb mixture in bottom and up side of pie plate; set aside.
- In large saucepan, mix remaining ingredients except whipped cream with whisk. Cook over medium heat, stirring constantly with whisk, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat. Pour filling into crust. Cool 20 minutes.
- Press plastic wrap on filling to prevent tough layer from forming on top. Refrigerate until firm, about 4 hours.
- To serve, cut chilled pie into slices. Top with whipped cream. Store remaining pie covered in refrigerator.
Nutrition Facts : ServingSize 1 Serving
BLUE HAWAIIAN PIE
Blogger Bree Hester of Baked Bree makes us a Blue Hawaiian Pie perfect for your gender reveal party. Servings # 8
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- Heat oven to 450°F. Bake and cool pie crust in 9-inch pie plate as directed on box for One-Crust Baked Shell.
- In 2-quart saucepan, mix half-and-half, coconut milk, eggs, 3/4 cup sugar, the flour and salt. Heat to boiling over medium-low to medium heat, stirring constantly with whisk. When mixture has thickened, remove from heat.
- Press mixture through strainer into large bowl. Stir in 1 teaspoon of the vanilla and blue food color to desired color. Add coconut and pineapple.
- In large bowl, beat cream with electric mixer on low speed, gradually increasing speed until cream begins to thicken. Add 1/3 cup sugar and remaining 1 teaspoon vanilla. Beat until cream holds its shape. Transfer to another bowl; set aside.
- Spread coconut mixture in pie crust. Top with whipped cream.
- Refrigerate 3 hours before serving.
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