The dynamic duo of every beach bar-pineapple and coconut-does it again. Fresh pineapple is slowly simmered with brown sugar into a thick, caramelized jam. Enlivened with a splash of rum and spread across a buttery shortbread crust, the jam is ultimately layered with a double-coconut custard and piled high with cloudlike coconut cream whipped topping. Served ice cold, this make-ahead pie is guaranteed to steal the show from traditional desserts at your next celebration. Rum shooters optional.
PIÑA COLADA PIE
ACTIVE 40 min.
TOTAL 1 hour, 30 min., plus 6 hours chilling
SERVES 8
The classic tropical flavors of a piña colada cocktail are transformed into a swoon-worthy dessert with layers of silky coconut custard and a caramelized pineapple jam. Adding rum to the hot pineapple mixture burns off the harsher taste of the alcohol while leaving a pleasant kick. Coconut cream adds extra richness to the pillowy whipped cream.
7 Tbsp. (3½ oz.) unsalted butter, divided
2 cups (8 oz.) pure butter shortbread cookie crumbs (such as Walker's) (about 16 cookies)
¾ cup plus ¼ cup packed light brown sugar, divided
1 tsp. kosher salt, divided
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