Best 3 Blueberry Pineapple Pina Colada Pie Recipes
Indulge in a tropical paradise with the Blueberry Pineapple Pina Colada Pie, a symphony of flavors that will transport you to a beachside reverie. This tantalizing pie features a flaky, golden crust encasing a luscious filling of juicy blueberries, sweet pineapple chunks, and a creamy pina colada mixture, all infused with the irresistible flavors of coconut, pineapple, and rum. The pie's exquisite presentation is further enhanced by a decadent topping of whipped cream and toasted coconut flakes, creating an irresistible treat that will captivate your senses. This recipe is accompanied by variations that cater to different dietary preferences, including a vegan option, a gluten-free crust alternative, and a boozy version that incorporates rum into the filling for a truly authentic pina colada experience. Embark on a culinary adventure and let the Blueberry Pineapple Pina Colada Pie take you on a tropical journey with every bite.
Here are our top 3 tried and tested recipes!
CREAMY PINA COLADA PIE
This is a family favorite and super easy to make. Some like the consistency of this pina colada pie right out of the freezer and others prefer a softer pie-either way it's delicious! -Jenny Hales, Arcadia, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 pies (8 servings each).
Number Of Ingredients 8
Steps:
- In a large bowl, combine first three ingredients until smooth. Fold in pineapple, coconut and nuts. Divide and pour mixture into prepared crusts. Refrigerate, covered, until firm, at least 4 hours. If desired, serve with additional whipped topping and cherries.
Nutrition Facts : Calories 299 calories, Fat 14g fat (7g saturated fat), Cholesterol 5mg cholesterol, Sodium 168mg sodium, Carbohydrate 41g carbohydrate (36g sugars, Fiber 1g fiber), Protein 2g protein.
PINA COLADA PIE
Steps:
- For the crust: Preheat the oven to 350 degrees F. Spray a 9-inch pie plate with nonstick cooking spray.
- In the bowl of a food processor, grind the cookies and pecans into a fine crumb. Add the coconut, butter and salt and pulse a few more times to combine. Dump the mixture into the prepared pie plate and press the mixture evenly up the sides and along the bottom. Bake until lightly browned, 10 to 12 minutes. Transfer to a wire rack until slightly cooled. Leave the oven on.
- For the fresh pineapple layer: Add the pineapple and granulated sugar to a saucepan. In a small bowl, stir together the cornstarch and lime juice, then add the mixture to the saucepan with the pineapple. Bring to a boil over medium-high heat, whisking until combined. Continue cooking and whisking until the mixture starts to thicken, about a minute. Transfer to a bowl and allow to cool slightly.
- For the creamy coconut layer: In the bowl of a stand mixer or in a large bowl with an electric mixer, beat the cream cheese until very smooth. Add the coconut cream, zest and rum extract and beat until combined and smooth. Beat in the eggs one at a time.
- Spread the pineapple mixture into the cooled crust. Pour the cream cheese mixture on top of the pineapple mixture. Bake until the filling is set, 40 to 50 minutes. Tent the edges of the crust with aluminum foil if the crust gets too dark. Remove to a wire rack and let cool to room temperature, then cover and refrigerate for at least 4 hours and up to overnight.
- For the topping: When ready to serve, whip together the heavy cream and confectioners' sugar in a large bowl to soft peaks. Spread the topping onto the chilled pie. Decorate the top of the pie with the coconut.
IMPOSSIBLE PINA COLADA PIE
Make and share this Impossible Pina Colada Pie recipe from Food.com.
Provided by BrendaM
Categories Pie
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350ºF.
- Grease a 10 x 1 1/2-inch pie plate.
- Beat all ingredients, except 1 cup coconut, 30 seconds in blender on high or 1 minute with hand beater.
- Pour into pie plate.
- Sprinkle with reserved coconut.
- Bake until knife inserted in center comes out clean, 40 to 45 minutes.
- Garnish with sliced pineapple and whipped cream, if desired.
- Keep refrigerated.
Nutrition Facts : Calories 429.5, Fat 29.5, SaturatedFat 20.5, Cholesterol 142.6, Sodium 322.6, Carbohydrate 30.7, Fiber 3.1, Sugar 21.9, Protein 8.2
Tips:
- For the best results, use fresh pineapple. If you're using canned pineapple, be sure to drain it well.
- If you don't have a blender, you can mash the pineapple and blueberries with a fork.
- Be careful not to overmix the pie filling. Overmixing can make the filling tough.
- If you don't have any Cool Whip, you can use whipped cream instead.
- Store the pie in the refrigerator for up to 3 days.
Conclusion:
This blueberry pineapple pina colada pie is a delicious and refreshing summer dessert. It's easy to make and perfect for any occasion. The combination of blueberries, pineapple, and coconut is a tropical delight that will surely please everyone. So next time you're looking for a special dessert, give this pie a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #preparation #pies-and-tarts #desserts #pies #4-hours-or-less
You'll also love
.jpg)
