Frozen Piña Colada Slab Pie
Makes 1 (15×10-inch) pie
Crust:
- 3½ cups graham cracker crumbs
- 1 cup plus 2 tablespoons unsalted butter, melted
- 1/3 cup granulated sugar
Filling:
- 1 (3.4-ounce) box vanilla instant pudding mix
- 1¼ cups whole milk 1 (13.6-ounce) can unsweetened coconut milk
- 1 (8-ounce) container sour cream
- 1 (20-ounce) can crushed pineapple in syrup, drained
Topping:
- 3 cups heavy whipping cream
- ½ cup confectioners’ sugar
- ½ cup white rum (optional)
- 2 tablespoons firmly packed light brown sugar
- ¼ teaspoon coconut extract
- Garnish: fresh pineapple wedges, sweetened flaked coconut
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Spray a 15×10-inch jelly roll pan with cooking spray.
- For crust: In a large bowl, toss together graham cracker crumbs, melted butter, and granulated sugar until moistened. Using a measuring cup, press mixture into bottom and up sides of prepared pan. Freeze for 15 minutes.
- For filling: In a medium bowl, beat pudding mix and milk with a mixer at medium speed until thickened, about 2 minutes. Reserve ½ cup coconut milk for topping. Add remaining coconut milk and sour cream to pudding; beat just until combined. Stir in drained pineapple. Pour filling into prepared crust. Freeze until firm, about 4 hours.
- For topping: In a large bowl, beat reserved ½ cup coconut milk, cream, confectioners’ sugar, rum (if using), brown sugar, and coconut extract with a mixer at medium-high speed until stiff peaks form. Spread topping over pie, leaving a 1-inch border. Freeze until firm.
- Let stand until slightly softened before cutting, about 20 minutes. Garnish with pineapple wedges and flaked coconut, if desired.