Pina Colada Pie

8
Servings
4.5h
Prep Time
7m
Cook Time
4h 37m
Ready In


"This is amazing! Very tasty"

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (179.7 g)
  • Calories 406.3
  • Total Fat - 16.2 g
  • Saturated Fat - 10.8 g
  • Cholesterol - 44.3 mg
  • Sodium - 51.8 mg
  • Total Carbohydrate - 33.5 g
  • Dietary Fiber - 1.8 g
  • Sugars - 29.8 g
  • Protein - 2.6 g
  • Calcium - 85.9 mg
  • Iron - 0.4 mg
  • Vitamin C - 24.3 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 425 F (220C).

Step 2

Place crumbs, shredded coconut and sugar in a large bowl and use a fork to mix well.

Step 3

Stir in butter until evenly moist.

Step 4

Firmly press over bottom up and sides of a 9inch pie plate.

Step 5

Bake in center of oven until firm, 5-7 minute Place in freezer to cool about 20 minute.

Step 6

When crust is cool, place ice cream in large bowl and cut into small chunks.

Step 7

In small bowl stir 1/4 cup coconut cream syrup with rum.

Step 8

Drain pineapple and pat dry with paper towels.

Step 9

Stir coconut cream mixture and pineapple into softened ice cream as best you can. Don’t let melt completely or pie will lose volume.

Step 10

Spoon into cooled crust and spread evenly.

Step 11

Tightly cover with plastic wrap and freeze until firm at least 4 hours.

Step 12

For easy serving, place pie on counter and uncover. Let sit for about 10 min, just until you can slice.

Tips & Variations


No special items needed.

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