Pina Colada Macadamia Pies Recipe

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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

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Pina Colada Macadamia Pies Recipe

Prep: 25 min. Bake: 10 min. + chilling

Yield: 5 Servings

25 10 35

Ingredients

35 vanilla wafers
1/2 cup macadamia nuts, toasted
1/2 cup flaked coconut
1/4 cup butter, melted
FILLING:
2 teaspoons unflavored gelatin
2 tablespoons cold water
1/2 cup unsweetened pineapple juice
1 can (15 ounces) cream of coconut
3/4 cup (6 ounces) pina colada yogurt
TOPPING:
3/4 cup heavy whipping cream
2 tablespoons confectioners' sugar
1/3 cup macadamia nuts, toasted
Fresh pineapple wedges

Directions

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. Yield: 5 mini pies.

Originally published as Pina Colada Macadamia Pies in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p160