Pina Colada Pie

30m
Prep Time
10m
Cook Time
40m
Ready In


"I used a vanilla crumb crust for this, this pie is beyond awesome!"

Original is 7 servings
  • FOR THE PINEAPPLE FILLING
  • FOR THE COCONUT CREAM FILLING
  • FOR THE WHIPPED CREAM TOPPING
  • FOR THE GARNISH - optional

Nutritional

  • Serving Size: 1 (232.2 g)
  • Calories 567.7
  • Total Fat - 26.2 g
  • Saturated Fat - 19.1 g
  • Cholesterol - 49.5 mg
  • Sodium - 133.9 mg
  • Total Carbohydrate - 82.2 g
  • Dietary Fiber - 1.1 g
  • Sugars - 75.3 g
  • Protein - 3.8 g
  • Calcium - 52.9 mg
  • Iron - 0.4 mg
  • Vitamin C - 36.3 mg
  • Thiamin - 0.1 mg

Step by Step Method

FOR THE PINEAPPLE FILLING


Step 1

Combine sugar and cornstarch in a saucepan. Stir in pineapple, including juice (except reserve 2 tbsp juice for whipped cream), and water.

Step 2

Cook over medium-high heat, stir constantly until mixture thickens and come to a boil, about 10 minutes. Allow to boil for 1 1/2 minutes, then remove from heat.

Step 3

Stir in vanilla extract and set aside to cool for about 10 minutes.

FOR THE COCONUT CREAM FILLING


Step 4

Meanwhile, beat cream cheese, sugar, coconut extract and coconut rum together in a medium sized bowl until smooth. Stir in whipped cream. Pour filling into cooled pie crust and smooth into an even layer.

Step 5

Top cream cheese mixture with pineapple mixture. Spread into an even layer.

Step 6

Refrigerate until firm.

FOR THE TOPPING


Step 7

Whip heavy whipping cream until it begins to thicken. Add powdered sugar, reserved 2 tablespoons of the pineapple juice and coconut extract and whip until stiff peaks form.

Step 8

Spread whipped cream on the top of the pie. Garnish top with pineapple slices, toasted coconut and cherries. Chill until ready to serve

Tips


No special items needed.

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