Your favorite pina colada flavors all tumbled into a pie!
1 box (4-serving size) vanilla instant pudding and pie filling mix
1 1/2 cups milk
1 Pillsbury® refrigerated pie crust, softened as directed on box
1 fresh pineapple, rind removed, cut into chunks
1 tablespoon rum or 1/4 teaspoon rum extract
1 cup sweetened shredded coconut
1 egg, beaten
Heat gas or charcoal grill.
In medium bowl, beat dry pudding mix and milk as directed on box (milk amount
is slightly less than called for on box). Let set up 5 minutes.
Meanwhile, remove pie crust from pouch; gently press crust in bottom and
up side of 8-inch cast-iron skillet, leaving crust overhanging edge of skillet.
Add pineapple, rum and 1/2 cup of the coconut to pudding; stir until well
combined. Spoon into crust. Sprinkle with remaining 1/2 cup coconut.
Fold crust edge over filling, pleating as necessary and leaving filling
uncovered in center. Brush crust with egg.
Place skillet on grill over medium-high heat. Cover grill; cook 10 to 14
minutes or until crust is golden brown.
Cool slightly before serving.
Servings 4 | Prep Time 25 min | Total Time 25 min
If you want to make hand pies instead, cut pie crust into 6-inch rounds. Spoon
pudding mixture on each round; fold crust over filling and press edges firmly with
fork to seal. Be sure to lightly oil one side of the pie so it doesn’t stick to
the grill. Place pies, oiled side down, on grill. Cook 8 minutes; turn and cook
other side until crust is golden brown.
Top with toasted coconut and vanilla ice cream for a fun summer treat.
Although it has not been tested in the kitchen, you could bake about 30 minutes
in a preheated 375 degrees F oven.
Recipe by Blogger Diane Schmidt of Created by Diane.