Best 3 Pina Colada Custard Pie Virgin No Alcohol Recipes

Indulge in the tropical paradise of flavors with Pina Colada Custard Pie, a delectable treat that captures the essence of a beach vacation in every bite. This creamy and luscious dessert combines the classic flavors of pineapple, coconut, and rum (or its virgin alternative) into a symphony of tropical delight. With two variations - one featuring rum for a boozy twist and the other offering a refreshing virgin version - this pie caters to every palate, making it a perfect choice for any occasion. Whether you're seeking a sweet ending to a tropical-themed party or craving a taste of paradise on a cozy evening, this Pina Colada Custard Pie is sure to transport you to a blissful state of relaxation and enjoyment.

Here are our top 3 tried and tested recipes!

PINA COLADA PIE

Pina Colada Pie image

Provided by Kardea Brown

Categories dessert

Time 6h

Yield 6 to 8 servings

Number Of Ingredients 18

Ingredients

Nonstick cooking spray, for the pie plate
15 shortbread cookies
1/2 cup toasted pecans
1/2 cup sweetened flaked coconut
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1/4 teaspoon kosher salt
1 1/2 cups finely diced or grated fresh pineapple
1/2 cup granulated sugar
2 tablespoons cornstarch
Juice of 1 lime
One 8-ounce package cream cheese, at room temperature
3/4 cup sweetened coconut cream
2 teaspoons lime zest
1 teaspoon rum extract
2 large eggs
2 cups heavy cream
1/4 cup confectioners' sugar
1/2 cup sweetened flaked coconut

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.

VIRGIN PIñA COLADA RECIPE

Virgin Piña Colada Recipe image

This virgin piña colada recipe tastes just like the original-but without the alcohol. Kids love this drink, and it's easy enough to make themselves.

Provided by Stephanie Gallagher

Categories Beverage Cocktail

Time 5m

Number Of Ingredients 7

Ingredients

1 1/2 cups unsweetened pineapple chunks (frozen)
1/4 cup ice
3/4 cup unsweetened pineapple juice
3/4 cup unsweetened coconut milk
Optional: 1 to 3 tablespoons brown sugar
Garnish: fresh pineapple wedges
Garnish: maraschino cherry

Steps:

Gather the ingredients.
Place frozen pineapple chunks and ice in a blender .
Pour pineapple juice and coconut milk over top. Add brown sugar, if using. Puree until smooth. Taste to test the sweetness and add more sugar, if needed.
Pour into glasses and garnish with fresh pineapple wedges or a maraschino cherry.

Nutrition Facts : Calories 167 kcal, Carbohydrate 40 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 1 g, Sodium 8 mg, Sugar 36 g, Fat 1 g, ServingSize 2 to 3 servings, UnsaturatedFat 0 g

VIRGIN PIñA COLADA

Virgin Piña Colada image

A virgin piña colada is just coconut cream and pineapple juice. This version of the nonalcoholic piña colada recipe goes further for balance and complexity.

Provided by Derek Brown

Time 3m

Yield Makes 1 cocktail

Number Of Ingredients 7

Ingredients

3 oz. fresh pineapple juice
2¼ oz. cream of coconut, such as Coco Lopez
1 tsp. Steen's Pure Cane Syrup
1 tsp. apple cider vinegar
3 drops alcohol-free vanilla extract
6 drops salt tincture (see note at top)
Pineapple slice and frond for garnish

Steps:

Combine pineapple juice, cream of coconut, cane syrup, apple cider vinegar, vanilla extract, and salt tincture in a blender with a ½ cup of ice and blend until smooth.
Pour into hurricane glass and garnish with pineapple slice and frond.

Tips:

Use fresh pineapple and coconut milk for the best flavor.
If you don't have a blender, you can mash the pineapple and coconut meat by hand.
Be sure to chill the pie crust before baking it.
Don't overcook the pie, or the custard will become rubbery.
Serve the pie chilled, with whipped cream or ice cream.

Conclusion:

This pina colada custard pie is a delicious and refreshing dessert that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. So next time you are looking for a tropical treat, give this pie a try!