PINA COLADA MACADAMIA PIES
I first made this dessert for my husband who enjoys all things Hawaii-especially pina coladas and macadamia nuts. Refreshing, light, and different, these personalized tarts are a taste of the tropics. -Joni Hilton, Rocklin, California
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 5 mini pies.
Number Of Ingredients 15
Steps:
- Place wafers and macadamia nuts in a food processor. Cover and pulse until fine crumbs form. Add coconut and butter; cover and pulse until blended. Press onto the bottom and up the sides of five greased 5-in. pie pans. Refrigerate for 30 minutes., Transfer pie pans to a baking sheet. Bake at 350° for 10-12 minutes or until lightly browned. Cool on a wire rack., In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Add pineapple juice. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat., In a large bowl, stir cream of coconut until blended. Stir in yogurt. Add gelatin mixture and pour into crusts. Refrigerate for 8 hours or overnight., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Spread over filling. Sprinkle with nuts and garnish with pineapple.
Nutrition Facts :
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