Pina Colada Pie

It's almost summer and I don't want to heat up my kitchen for any reason! This is without question one of the best things I've made in years and it could not be more simple!  30 minutes and you're done!   This is a great make ahead for your summer picnics and special occasions!  This easily makes a dozen and a half take and go or two 8 inch pies.

You'll Need:

1 1/2 cup of shredded sweetened coconut

2 sleeves of graham crackers crumbed

1 cup white sugar

1 stick of butter

1 1/2 cups chopped pecans

2 8-ounce bars of cream cheese softened to room temperature

1 airline size bottle of rum (2 teaspoons) or 2 teaspoons of rum extract

16 ounces of crushed pineapple well drained

6 ounces of chopped berries of your choice (raspberries, strawberries or maraschino cherries are recommended)

1 large container of whipped topping

1 cup of coconut cream (found in the bar mix section of your grocery or wine store)

Begin by toasting your pecans with 2 Tablespoons of butter and 1/2 cup of sugar in a skillet over medium heat.  Stir frequently, this takes 2-3 minutes max.  Don't over cook them.  As your pecans cool in a bowl, add your coconut to the skillet and brown for 3-4 minutes stirring constantly.  Remove coconut to a bowl to cool.

You'll need to reserve a 1/2 cup of your graham cracker mix, 1/2 cup of your toasted coconut and a 1/2 cup of nuts for toppings after assembly.

Prepare the crust by placing the crushed graham crackers in a mixing bowl. Then pour the remainder of your butter (melted) on top, add the remaining sugar and stir until the crumbs are mostly moist. Press the crust into a 9-inch pie pan with your fingers or the bottom of a measuring cup.  I opted to make mine in individual servings using small jars. You could easily use clear plastic punch cups for a take and go serving.

Make the Pina Colada filling by beating the cream cheese and coconut cream together until they are smooth and fluffy. Then add the rum (or rum extract).

Add the whipped topping, pineapple, berries, and nuts into the cream cheese mixture. Mix this together by hand to avoid crushing your berries. Spread Pina Colada filling into the pie pan or your individual serving containers. Top with a sprinkling of graham cracker crust, a pinch of toasted coconut then a sprinkle of extra nuts.  Cover well sealed and refrigerate for several hours.

This dish is best left to chill overnight and must be refrigerated until serving.  This is a make and take dish, it's not for freezing.

 

Marinated Green Bean Salad

 

• I needed a recipe that was quick to prepare and had just a handful of ingredients.  This green bean salad fit the bill perfectly!  15 minutes to prepare it and then put it in the fridge!  On a busy day, what more could I want!  This is the perfect summer side for grilled dinners or even a cool quick lunch!

• You'll need:
• 2 pounds trimmed fresh green beans
• ▢⅓ cup olive oil
• ▢3 tablespoons red wine vinegar
• ▢4 cloves minced garlic
• ▢1 tablespoon Dijon mustard
• ▢2 ½ teaspoons kosher salt
• ▢¼ teaspoon black pepper
• ▢1 small red onion thinly sliced or 3 green onions chopped
• ▢1 pint cherry tomatoes halved
• ▢¼ cup parmesan cheese

Instructions

Place the green beans in a large stock pot. Cover the green beans with water 2 inches above the beans. Place on the stove over high heat and bring to a boil. Once at a boil, lower the heat to medium and simmer for 5 minutes. Strain and set aside.

In a large bowl whisk together the olive oil, vinegar, garlic, Dijon, salt, and pepper.

Add the warm green beans and onion, toss to coat. Cover with plastic wrap and place in the refrigerator to chill for 4 hours or longer if you can.

Before serving add the tomatoes and cheese.

Toss to combine and serve immediately.