Pina Colada Pie
Created by MakeItGood on November 25, 2015
- Servings: 7
- Prep Time: 30m
- Cook Time: 10m
- Recipe #21881
Ingredients
- 1 unbaked (9 inch) pie pastry (baked according to package instructions, then set aside to cool)
- FOR THE PINEAPPLE FILLING
- 2/3 cup granulated sugar
- 3 tbsp cornstarch
- 1 can (16 ounce) crushed pineapple (with juice, sweetened or unsweetened)
- 2/3 cup water
- 1/2 teaspoon vanilla extract
- FOR THE COCONUT CREAM FILLING
- 6 ounces cream cheese (softened)
- 1/2 cup granulated sugar
- 2 teaspoons coconut extract
- 1 tablespoon rum (coconut rum)
- 6 ounces frozen whipped topping (Cool Whip)
- FOR THE WHIPPED CREAM TOPPING
- 2/3 cup heavy whipping cream
- 6 tablespoons confectioners' sugar
- 2 tablespoon pineapple juice
- 1/4 teaspoon coconut extract
- FOR THE GARNISH - optional
- Pineapple slices (thin slices)
- Toasted coconut
- Cherries
How to Make
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FOR THE PINEAPPLE FILLING
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Step 1: Combine sugar and cornstarch in a saucepan. Stir in pineapple, including juice (except reserve 2 tbsp juice for whipped cream), and water.
How to Make
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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.
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Step 3: Stir in vanilla extract and set aside to cool for about 10 minutes.
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FOR THE COCONUT CREAM FILLING
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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.
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Step 5: Top cream cheese mixture with pineapple mixture. Spread into an even layer.
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Step 6: Refrigerate until firm.
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FOR THE TOPPING
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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.
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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