I’ve been crazy about boozy desserts lately, so I’ve been dreaming up all kinds of new ways to make some of my favorite cocktails into simple desserts.
Yield: Serves 8
24 thin chocolate wafer cookies
1/4 cup butter, melted
1 can (14 to 15 oz) cream of coconut
1 can (14 oz) sweetened condensed milk (not evaporated)
1 cup pineapple juice
1/4 cup blue Curacao liqueur
1/4 cup pineapple rum
1/3 cup cornstarch
2 egg yolks
Sweetened whipped cream
Spray 9-inch glass pie plate with cooking spray. In food processor, place cookies. Cover; process, using quick on-and-off motions, until fine crumbs form. Add melted butter. Cover; process until well blended. Press crumb mixture in bottom and up side of pie plate; set aside.
In large saucepan, mix remaining ingredients except whipped cream with whisk. Cook over medium heat, stirring constantly with whisk, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat. Pour filling into crust. Cool 20 minutes.
Press plastic wrap on filling to prevent tough layer from forming on top. Refrigerate until firm, about 4 hours.
To serve, cut chilled pie into slices. Top with whipped cream. Store remaining pie covered in refrigerator.
