pina-colada-pie-recipe.json

{
    "directions": [
        "In a large bowl, combine nectar, coconut milk, and 1 teaspoon rum extract. Sprinkle pudding mix over liquid and whisk for 2 minutes. Fold in coconut and 1/2 of the whipped topping.",
        "Pour into pre-baked pie crust and chill in refrigerator for at least 3 hours.",
        "Combine remaining whipped topping with 1/2 teaspoon rum extract. Top chilled pie with whipped topping and toasted coconut."
    ],
    "ingredients": [
        "3/4 cup pineapple-coconut nectar (recommended: Kern's)",
        "1 cup light coconut milk (recommended: Thai Kitchen)",
        "1 1/2 teaspoons rum extract, divided",
        "1 (3.4-ounce) box instant vanilla pudding and pie filling (recommended: Jell-O)",
        "1 cup shredded coconut meat",
        "8 ounces whipped topping, divided",
        "1 (9-inch) pie crust, baked (recommended: Marie Callender's)",
        "1/4 cup shredded coconut meat, toasted, for garnish"
    ],
    "language": "en-US",
    "source": "www.foodnetwork.com",
    "tags": [
        "Easy Dessert Recipes",
        "Dessert",
        "Easy Recipes",
        "American",
        "Hawaiian Recipes",
        "Pie Recipes",
        "Coconut Recipes",
        "Fruit",
        "Pineapples",
        "Dairy Recipes"
    ],
    "title": "Pina Colada Pie",
    "url": "http://www.foodnetwork.com/recipes/sandra-lee/pina-colada-pie-recipe"
}