PINA COLADA PIE

FILLING: In large mixing bowl use eggbeater or mixing spoon or mixing spatula to combine drained pineapple, coconut, sugar, and cream of coconut. CRUST: Follow directions indicated on box. Grease pie tins with butter, margarine, or oil spread. Press crust flat then divide crust mix and place into two 9in pie tins or one if using an upper crust. BAKING: This may be done in three different ways. Optimally you should preheat to 450 degrees (Fahrenheit). You may bake at 500 degrees if you want this done more quickly or 400 degrees if you are more relaxed. If 500 degrees bake for 40 minutes or until a fork or toothpick comes out clean after being stuck in the centre; mind the exposed crusts at this temperature as they could scorch; one-crust pies are recommended for this temperature. Might want to use covers for the edges of these pie tins that are now available to prevent scorching. If 450 degrees bake for 45 minutes or until a fork or toothpick comes out clean after being stuck in the centre. If 400 degrees bake for 50 minutes or until a fork or toothpick comes out clean after being stuck in the centre. In any case the pie will be of solid consistency. YIELD: Depending on the size of the slice of the pie, 6-8 servings.