Pina Colada Cream Pie
I absolutely LOVE pina coladas, and this pie satisfies my every need! It's a no-bake recipe and super easy!
Graham Cracker Crust
1⅓ cup graham cracker crumbs
¼ cups granulated sugar
8 tbsp butter, melted
1 cup heavy whipping cream
8 oz cream cheese, softened
¼ cup granulated sugar
1 tsp rum extract
½ tsp clear vanilla extract
20 oz can crushed pineapple, very well drained
1 cup sweetened shredded coconut
Combine the ingredients for the crust in a small bowl. Use a fork to combine.
Press onto the bottom and up the sides of a greased 8 to 9.5 inch pie pan.
Place in refrigerator while preparing the filling.
Whisk heavy whipping cream in a mixer until stiff peaks form.
Remove from bowl and chill.
Beat cream cheese until smooth and fluffy.
Beat in sugar and extracts until combined.
Fold in whipped cream, pineapple, and coconut,.
Spoon into prepared crust and smooth top with an offset spatula.
Cover and refrigerate for at least 4 hours.
Top with whipped cream and toasted coconut if desired.
Samoa Magic Bars
I was a girl scout when I was younger and it was always fun yet a lot of hard work to sell cookies. At least they were affordable back in my day! I love supporting my local girl scouts, but I was shocked when I saw the prices this year! Almost six dollars for a box! Are they raising money to get every member a new iPhone this year or something! Outrageous! Call me cheap, but I'd rather make my own treats that taste exactly the same for a fraction of the price!
1/2 cup unsalted butter, softened
1 1/2 cups all purpose flour
1/2 cup sugar
Pinch of salt
2 cups chocolate chips (semi-sweet or milk)
1 cup sweetened shredded coconut
3/4 cup Kraft caramel bits (or about 18 square caramels, cut in half)
1 can (14 ounces) regular or fat-free sweetened condensed milk
Line a 9x13” pan with foil and spray with cooking spray. The foil is optional, but helps aid in removing these from the pan.
Preheat oven to 350°F.
Beat butter in a stand mixer until smooth.
Mix in flour, sugar, and salt. Beat until the mixture is crumbly. It’s done mixing when you can press it together between your fingers and it sticks together. (You can use a hand mixer but it will take a really long time to come together, FYI.)
Press into the bottom of the prepared pan. Bake for 10 minutes.
Remove hot crust from the oven and sprinkle with chocolate chips, coconut, and caramels.
Pour sweetened condensed milk evenly over the top.
Bake for 25-30 minutes until golden around the edges.
Cool completely before cutting.
Store in an airtight container for up to 4 days.
These can be frozen in a single layer in a resealable plastic bag or plastic container.
These delectable treats are perfect for picnics and on the go since you can just eat them without a plate or fork!
Graham Cracker Crust
2 1/4 cups finely crushed graham crackers
3 Tbsp granulated sugar
7 Tbsp salted butter, melted
4 (8 oz) pkg cream cheese, softened
1 1/2 cups brown sugar
3 Tbsp all-purpose flour
4 large eggs
2 tsp vanilla extract
1/2 cup sour cream
1/2 cup heavy cream
1 1 /2 cups granulated sugar
1/4 cup + 2 Tbsp water
6 Tbsp salted butter
3/4 cup heavy cream
Sea salt, for sprinkling
Preheat oven to 350 degrees. Line cupcake pan with cupcake liners; set aside.
Whisk together crushed graham crackers and granulated sugar in a mixing bowl. Add in melted butter and mix until mixture is evenly coated with butter. Scoop about a heaping tablespoon of mixture into each of the 24 paper-lined cupcake pan. Press crust into the cup using the bottom of a glass to create an even layer. Bake in preheated oven for 5 minutes. Remove from oven and allow to cool while preparing filling.
In a small mixing bowl, whisk together brown sugar with flour until well combined. In another bowl, beat softened cream cheese with electric mixer on low speed. Add flour mixture and continue beating low speed until combined. Mix in eggs one at a time, blending on low speed, each addition. Add vanilla, sour cream and heavy cream and mix just until combined. Release air bubbles on the mixture by tapping bowl against the counter top for several times.
Spoon cheesecake mixture among the prepared crusts, filling each cup nearly full. Bake in preheated oven for 20 to 23 minutes, or until set but with centers still slightly jiggly. Do not over-bake (when tops begin to crack, the cheesecakes are starting to become over-baked). Remove cheesecakes from the oven and allow to cool for 1 hour. Then, loosely cover with plastic wrap and transfer to refrigerator and chill for 2 hours to completely set.
While waiting for the mini cheesecake to chill, prepare the caramel sauce. Heat sugar and water on a heavy-bottomed 3 quart saucepan over moderately high heat, stirring constantly to dissolve sugar. Stop stirring once mixture starts to boil and let it boil until it reaches a dark amber color. Immediately add butter once mixture reaches a dark amber color, and whisk until butter has melted then remove from heat. Let mixture cool for 5 seconds then carefully pour in cream, whisking until bubbles have subsided and mixture is smooth. Cool caramel for a few minutes before spooning over the mini cheesecakes. Sprinkle top with sea salt before serving.
Sixpence and Whiskey Review
Sixpence and Whiskey
I'm a Texas gal with a wonderful husband, an amazing six year old son, and an adorable newborn baby boy!
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