Introduction: Pina Colada Pie

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About: I am ahat enthusiest. I collect them and make them. I currently live in Istanbul, but used to live in Tajikistan and before that Kentucky.

This is in instructable for a Piña Colada pie I invented. I looked it up and saw one recipe similar to mine, but I think mine tastes better. Hope you enjoy my recipe.

Step 1: Ingredients

Here are all the things you will need to make your pie:

For the crust:
1/3 cup plus one tablespoon of shortening ( or 1/3 cup of lard)
1 cup of all purpose flour
1/2 a teaspoon of salt
2-3 tablespoons of cold water

For the filling:
3/4 c. sugar
1/2 tsp. salt
3 tblsp. cornstarch
1 1/2 c. coconut milk
1 1/2 c. milk
3 eggs
3 tblsp. butter
3/4 tsp. vanilla
1/2 cup of coconut flakes

For the topping:
Whipped cream
1 jar of Merichino cherries
2 tblsp. of coconut flakes

Other:
1 can of pineapple

Step 2: The Pie Crust

The first step is the pie crust.
Take your flour and salt and mix them in a medium-sized bowl.
Then, put your shortening (or lard) in the bowl and cut it into the flour and salt using a pastry blender. Do this untill the particls are the sze of peas.
Next, slowly mix your water into the dough until it pulls away from the side of the bowl.
Then sprinkle some flour on a clean surface, and your hands, and roll out your dough. Remember, short, quick rolls away from the center, moving around in a circle. Never roll back and forth. 
Place your dough in your pan and even it out, making sure it overhangs the edge of the pan a bit.
Then, crinkle your edges. to do his place two fingers on one side of the dough at the top and push with your thumb to force dough in between your fingers, then pinch. (see picture)
Finally, take your crst and put it in the freezer for later.

Step 3: The Filling

Now its time to make the filling;
Spread 1 cup pineapple chunks in bottom of pie crust. 
Place coconut in heavy bottom skillet and toast over low heat, until golden brown.
In a heavy sauce pan combine sugar, cornstarch and salt. Stir in milk and coconut milk.  Cook and stir over medium heat until thick and bubbly.  Cook and stir 2 minutes more.  Remove from heat and gradually stir in 1 cup hot mixture into egg yolks.  Pouregg mixture back into pan stirring with whisk.  Cook and stir 2 minutes more.  Remove from heat and stir in butter and vanilla, until butter melts.  Add coconut, and stir until combined and pour into pie shell.
Set the pie aside to cool

Step 4: The Pie Topping

When the pie has cooled mix together your topping. For the topping on the pie simply mix whipped cream with the juice from the marischino cherries and pour onto cold pie. Then toast enough coconut to your taste and sprinkle on top of pie. Place your pie in the fridge for 1-2 hours.

Step 5: Enjoy!

Now simply cut yoursel a piece and enjoy!

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