Pina Colada Pie

Pina Colada Pie

Source: Kathy Przywara, The Food Allergy Kitchen

2 pkgs unflavored gelatin
2 cup pineapple juice
2/3 cup sugar
1 15oz can coconut milk
GFCF Graham Cracker Crust

Soften gelatin in 1/2 c pineapple juice. Heat remaining juice to boiling and pour over softened gelatin. Stir until all is dissolved. Add sugar and stir until dissolved. Add coconut milk and stir to blend well. Refrigerate severals hours until amost set. This may separate into layer - that's OK. Using hand mixer, beat at high speed until smooth and fluffy. Pour into prepared graham cracker crust. Sprinkle with reserved crumbs. Refrigerate until set.

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