This pie took about twenty trips to the store for various reasons, not limited to the following: bad coconut milk, the store being out of peaches, and two halves of a pint of cream that would not whip stiff enough. Once I had arranged this confection for entry in the Peach Days Peach Cook-off, I arrived to enter it, only to discover that I had read the date wrong and was a day early.
Peachy Colada Pie
2 cups macaroons crushed or pulsed
1/2 cup chopped pecans
3 Tbsp. butter
2/3 cup sugar
1/4 cup cornstarch
1 can coconut cream
1 & 1/2 cup peach puree
4 egg yolks
1 Tbsp. butter
1 tsp. vanilla or rum extract
1 pint heavy whipping cream, whipped with sugar
fresh peeled sliced peaches
1. Crust: Combine macaroons, chopped pecans, and butter and press into bottom and sides of 9 or 10 inch pie plate. Bake at 350 for 12-15 minutes, until golden brown.
2. Combine sugar and cornstarch in a saucepan over medium heat, slowly adding coconut cream and puree while whisking. Cook over medium heat until thickened and bubbly. Reduce heat and stir for two more minutes.
3. Slightly beat egg yolks. Remove albumen (white gooey stuff). Pour one cup of hot mixture into the eggs while whisking. Add egg yolk mixture to filling in saucepan. Bring to a gentle boil. Reduce heat. Cook and stir two more minutes. Remove from heat and cool mixture. *You might want to put a damp towel over the top of the pan so a film doesn't form, though if it does it just mixes back in fine.
4. When filling is cool, spread 1/3 of the mixture over the crust. Place a layer of sliced peaches over this filling layer, then layer the next third of the filling over the peaches. Fold 1/2 of the whipped cream into the remaining 1/3 of the filling, and spread over pie, then top with the remaining whipped cream. Sprinkle toasted pecans over the top. Refrigerate for several hours. Sets up best overnight.
I think this pie might be fabulous with pineapple stuff instead of peaches, though I haven't tried it yet. If you do, call me so I can have a slice.