"New from the Kitchen"
Recipe of the Month - July 2019
Pina Colada Pie
Its summer and time to break out the “umbrella” drinks. One of my favorites is the classic pina colada. We regularly make coconut lime sorbet at the Inn so we always have a couple of cans of cream of (Coco Lopez) in the pantry.
We were looking for a different dessert for some regular guests and my sous chef Jeffrey came up with the idea of making a pie with the cream of coco some pineapple and shredded coconut. Incorporating my favorite things, ease of preparation and minimal ingredients, I think you’ll enjoy making it but mostly eating it. Have a great summer and we look forward to seeing you at the Inn soon.
To good times with great food!
1 ¼ cup graham cracker crumbs
¼ cup sugar
6 tablespoons butter melted
Mix all and pat into a 10” pan and bake for 8-10 minutes in a 375 degrees oven.
1 can sweetened condensed milk
1 small can cream of coco
1 small can crushed pineapple, drained
4 egg yolks
1’3 cup shredded coconut
½ cup shredded coconut toasted
1 cup fresh whipped cream
Mix first 5 ingredients and pour into crust and bake 15 to 20 minutes or until filling is set in 350 degree oven. Cool completely and refrigerate.
To serve top with whipped cream and toasted coconut