Pina Colada Pie


3/4 cup sugar

1/3 cup all-purpose flour

2-1/4 cups milk

4 beaten egg yolks

1 (8 1/4-ounce can) crushed pineapple, well drained

3/4 cup flaked coconut

3 tablespoons rum (If you prefer, substitute 3 tablespoons of drained pineapple juice for the rum.)

1 tablespoon margarine or butter

1-1/2 teaspoons vanilla

Fully Baked Pastry Shell

1/3 cup flaked coconut

1 cup whipping cream, whipped


In a medium saucepan combine sugar and flour.

Gradually stir in milk.

Cook and stir over medium-high heat till mixture is thickened and bubbly.

Reduce heat.

Cook and stir for 2 minutes more.

Remove from heat.

Gradually stir about 1 cup of the hot mixture into the egg yolks.

Return all to saucepan.

Bring to a gentle boil.

Cook and stir for 2 minutes more.

Remove from heat.

Stir in pineapple, 3/4 cup coconut, the rum, margarine or butter, and vanilla.

Pour hot filling into baked pastry shell.

Cool on a rack for 1 hour.


Meanwhile, spread 1/3 cup coconut in a thin layer in a small baking pan.

Toast (bake) in a preheated 350 degree F. oven for 5-10 minutes or till golden, stirring once or twice.

Remove and cool on a rack.

Decorate the pie with the whipped cream.

Sprinkle the toasted coconut over the whipped cream.

Store in the refrigerator.

Chill for 3-6 hours before serving.