Pina Colada Pie
Recipe: #21881
November 25, 2015
Categories: Desserts, Pineapple, Baby Shower, Brunch, Christmas, Cinco de Mayo, Easter, Fathers Day, July 4th, Labor Day Mothers Day, Potluck, Thanksgiving, Vegetarian, Pies, Kosher Dairy, more
"I used a vanilla crumb crust for this, this pie is beyond awesome!"
Ingredients
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- FOR THE PINEAPPLE FILLING
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- FOR THE COCONUT CREAM FILLING
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- FOR THE WHIPPED CREAM TOPPING
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- FOR THE GARNISH - optional
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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.