Pina Colada Icebox Pie
**This is not a quick dish to fix but it is the very first cheesecake I have ever made and I was really proud of how it turned out.
Pina Colada Icebox Pie
Pina Colada Icebox Pie
• 2 cups pecan shortbread cookie crumbs
(about 16 cookies)
• 1 cup sweetened flaked coconut
• 1/4 cup melted butter
• 1/3 cup sugar
• 2 Tablespoon cornstarch
• 1 (8 oz.) can crushed pineapple in juice
• 1 (8 oz.) package cream cheese
• 1 cup cream of coconut
• 2 large eggs
350 degree oven for 40 to 45 minutes
Stir together first three ingredients, firmly press on bottom and sides of a lightly sprayed 9-inch pie pan.
Stir together sugar and cornstarch in small sauce pan, stir in pineapple with the juice. Bring to a boil stirring constantly until thickened and allow to cool.
Beat cream cheese and cream of coconut until smooth. Add in one egg at a time.
Spread cooled pineapple onto crust and spoon on cream cheese mixture. After baked allow cheesecake to cool before serving.
*My friend Doreen made this cheesecake when I was at her home last week. Doreen had pre-baked the cookie crust and I decided to take a risk and assemble ingredients all at once. The crust came out baked and tender and totally held the cream cheese together. Cream of coconut (purchased in a liquor store) is very sweet. Doreen had used cream of coconut combined with the whipping cream for a topping. I chose to top the cheese cake with whipped cream and sprinkled crushed pecans on the whipped cream. Thanks Doreen for sharing a great dessert.