This week I did a cooking segment on Fresh Living. This is the recipe I used. I have to say it was delicious.
I got the Derby Pie Recipe from my baby sister, Bev. I love having a recipe and then turning it into so many other possibilities. Since I have a granddaughter that loves pie, coconut and pineapple. I really thought I needed to come up with something that would knock her socks off. So having said that I took the traditional Derby Pie and turned it into the Pina Colada Derby Pie. I know I say it is Pina Colada and all of you are wondering where the rum flavor is. Not going to find it in this recipe. I really don’t care for rum flavoring, liquor or anything rum. If you want rum feel free to add it. But we love it just like this.
Preheat oven at 350°. In mixing bowl add ingredients in order. Stir by hand after each one.
Pour into 9” unbaked pie crust. Use premade from store or make my Never Fail Pie Crust Recipe.
Fold the crust over the cookie mixture.
Bake for 30-40 minutes. Serve warm with scoop of Pineapple Ice Cream you can use my recipe that is so easy or buy some at your local grocery store. And then top with Coco Lopez Sauce. If you really want to wow the crowd top with chopped macadamias and toasted coconut.
Pineapple Ice Cream w/Blendtec
Using Blendtec Twister Jar add juice or milk. Next add the honey banana and pineapple.
Using Blendtec Twister lid, turning counter clockwise use the ice cream button. If you still have small chunks of fruit you may need to do a little longer.
Cream of Coconut Topping
Pour cream of coconut into 2 cup liquid measuring cup. Fill with milk to make 2 cups. Stir and add 1 ½ cups of mixture in small sauce pan cooking on medium heat.
Add egg yolk to remaining liquid mixture. In small bowl add sugar and corn starch together and stir.
Whisk egg mixture into sugar mixture until all lumps disappear.
Add to liquid in saucepan whisking until smooth and thickened.
Top your Pina Colada Derby Pie and enjoy!