Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
In food processor, finely grind
Maria Cookies (1 pckg)
. Add
Sweetened Shredded Coconut (1/2 cup)
and
Lime Zest (1 tsp)
; pulse until combined. Toss mixture with
Unsalted Butter (1/2 cup)
until well coated. Transfer mixture to 9-inch springform pan and press into bottom and sides.
Step 3
Bake for 10 to 12 minutes or until golden, crisp and fragrant. Let cool completely before filling.
Step 4
In medium saucepan set over medium heat, whisk together
Lime Zest (1 Tbsp)
,
Lime Juice (1/4 cup)
and
Corn Starch (2 Tbsp)
until smooth and blended. Whisk in
Pineapple Juice (1/2 cup)
Step 5
In medium bowl, whisk together
Eggs, Yolks (4)
, and
Granulated Sugar (2/3 cup)
until pale and thickened. Whisk eggs mixture into pineapple juice mixture until combined.
Step 6
Place saucepan over medium heat. Stirring constantly with a spatula, bring to a simmer. Cook, stirring constantly, for 3 to 5 minutes or until thickened.
Step 7
Remove from heat; stir in
Unsalted Butter (1/4 cup)
until fully incorporated. Pass through fine-mesh sieve into prepared crust. Cover surface directly with plastic wrap. Refrigerate for 1 to 2 hours or until well chilled, thickened and set. Keep refrigerated until needed.
Step 8
Into medium microwave-safe dish, add 1/4 cup
GOYA® Cream of Coconut (2/3 cup)
. Sprinkle
Gelatin Powder (2 pckg)
over top. Let stand for 5 minutes. Stir in 2 tbsp cream of coconut. Microwave on HIGH for 45 to 60 seconds or until mixture comes to a boil. Stir to dissolve gelatin. Stir in remaining cream of coconut.
Step 9
In chilled large bowl, using handheld electric mixer, beat
Cream Cheese (1 pckg)
until light and fluffy (chilled bowl will help mixture set faster). Reduce speed to low; beat in
Powdered Confectioners Sugar (1/4 cup)
and
Rum Extract (1/2 Tbsp)
extract until blended and smooth. Beat in cream of coconut mixture until combined. Fold in
Sweetened Shredded Coconut (3/4 cup)
.
Step 10
Spread filling over pineapple curd layer, smooth top. Refrigerate for 4 to 6 hours or until layers are firm and set.
Step 11
Just before serving, using handheld electric mixer with clean beaters, whip
Whipping Cream (1/2 cup)
until stiff peaks start to form. Beat in
Powdered Confectioners Sugar (1 Tbsp)
and
Vanilla Extract (1 tsp)
until combined.
Step 12
Top pie with dollops of whipped cream mixture,
Sweetened Shredded Coconut (1/2 cup)
, and
Limes (1 Tbsp)
. Garnish with
Fresh Pineapple Wedges (12)
and
Maraschino Cherries (12)
.
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