Transport yourself to a tropical paradise with the irresistible Pina Colada Macadamia Pies. These delightful individual pies are a symphony of flavors, combining the refreshing taste of pineapple, the creamy richness of coconut, and the nutty crunch of macadamia nuts. Each bite is a burst of tropical sunshine, sure to evoke memories of sandy beaches and crystal-clear waters.
The recipe collection features three variations of this delectable dessert: a classic Pina Colada Pie, a No-Bake Pina Colada Pie, and a Pina Colada Pie with Macadamia Nut Crust. The classic version boasts a creamy piña colada filling nestled in a flaky, golden crust. The no-bake option offers a quick and easy alternative, perfect for those who love no-fuss desserts. And the macadamia nut crust adds an extra layer of texture and flavor to the classic recipe.
No matter which variation you choose, you'll be treated to a tropical treat that's perfect for any occasion. Serve these pies at your next summer gathering, or enjoy them as a special dessert on a weeknight. With their vibrant colors and irresistible flavors, these Pina Colada Macadamia Pies are sure to be a hit with friends and family alike. So grab your apron and let's embark on a culinary journey to the tropics!
PIñA COLADA MAGIC BARS
These easy Piña Colada Magic Bars marry the flavors of a Piña Colada with your favorite 7 layer bars. Soft and chewy with a taste of the tropics that everyone will love!
Provided by Trish - Mom On Timeout
Categories Dessert
Time 33m
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Spray a 9x13 pan with baking spray and line with parchment. Set aside.
- In a medium bowl, combine graham cracker crumbs and melted butter. Stir with a fork until combined.
- Press graham cracker mixture into the bottom of the prepared pan with a spatula or your fingers.
- In a small bowl, combine sweetened condensed milk and rum or rum extract. Gently whisk until thoroughly combined. Set aside.
- Sprinkle coconut over the top of the crust, followed by the white chocolate chips, pineapple, and macadamia nuts.
- Drizzle the sweetened condensed milk mixture evenly over the top.
- Bake for 23 to 27 minutes keeping a close eye on the bars starting at 20 minutes. You'll know they are done when the edges lightly brown.
Nutrition Facts : Carbohydrate 32 g, Protein 3 g, Fat 17 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 19 mg, Sodium 123 mg, Fiber 2 g, Sugar 27 g, Calories 285 kcal, UnsaturatedFat 7 g, ServingSize 1 serving
PINA COLADA PIE
Steps:
- In a large bowl, combine nectar, coconut milk, and 1 teaspoon rum extract. Sprinkle pudding mix over liquid and whisk for 2 minutes. Fold in coconut and 1/2 of the whipped topping.
- Pour into pre-baked pie crust and chill in refrigerator for at least 3 hours.
- Combine remaining whipped topping with 1/2 teaspoon rum extract. Top chilled pie with whipped topping and toasted coconut.
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.
MACADAMIA NUT PIñA COLADA BARS
These bars will help you imagine you're on a tropical island!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 24
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Grease bottom and sides of square pan, 8x8x2 or 9x9x2 inches, with shortening. Drain pineapple well, reserving 3 teaspoons juice for Pineapple Glaze. In medium bowl, mix 1 cup flour, the butter and 3 tablespoons powdered sugar with spoon until flour is moistened. Press in pan. Bake 10 minutes.
- In medium bowl, beat eggs with wire whisk until blended. Stir in pineapple and all remaining Bar ingredients. Spread over partially baked crust.
- Bake bars 25 to 30 minutes or until golden brown. Cool completely, about 1 hour.
- In small bowl, mix all Pineapple Glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over bars. For bars, cut into 6 rows by 4 rows.
Nutrition Facts : Calories 160, Carbohydrate 20 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Bar, Sodium 70 mg
PIñA COLADA PIE
Categories Fruit Dessert Coconut Pineapple Macadamia Nut Summer Bon Appétit
Yield Serves 10
Number Of Ingredients 15
Steps:
- For Crust:
- Preheat oven to 350°F. Line 10-inch glass pie dish with foil, overlapping sides. Finely chop first 3 ingredients in processor. Add butter and blend until moist crumbs form. Press mixture firmly onto bottom and up sides (but not rim) of prepared pie dish. Freeze 10 minutes. Bake crust until golden brown, about 15 minutes. Freeze 20 minutes.
- For Filling:
- Spread sorbet in crust; smooth top. Place in freezer.
- Boil cream of coconut in heavy small saucepan over medium-high heat until reduced to 3/4 cup, stirring frequently, about 7 minutes. Pour into large bowl. Mix in rum and extract, then 3/4 cup coconut. Cool slightly. Add frozen yogurt to coconut mixture and fold in until blended. Freeze until semifirm, stirring occasionally, about 1 hour. Spoon filling over sorbet in pie dish, mounding slightly. Cover and freeze overnight. (Can be prepared 2 weeks ahead.)
- Turn out pie onto platter. peel off foil. Turn pie right side up. Arrange pineapple decoratively atop pie. Sprinkle with toasted coconut. Garnish with mint.
PINA COLADA PIE
Instant pudding makes this tropical pie a breeze to prepare. Crushed pineapple and a coconut crumb crust add fabulous island flavor.
Provided by My Food and Family
Categories Home
Time 1h40m
Yield Makes 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F. Mix coconut, graham cracker crumbs and margarine until well blended. Press firmly onto bottom and up side of 9-inch pie plate. Bake 10 minutes; cool.
- Add milk to dry pudding mix; stir 2 minutes or until well blended. Stir in sour cream until well blended. Gently stir in pineapple and marshmallows; spoon into crust.
- Refrigerate at least 1 hour. Top with whipped topping and cherries just before serving. Store leftover pie in refrigerator.
Nutrition Facts : Calories 290, Fat 16 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 20 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
PINA COLADA MACAROONS
I love the tropical taste of these chewy delights. It's important to dice the pineapple very small so it does not overwhelm the other flavors.
Provided by kismet59
Categories Desserts Cookies Macaroon Recipes
Time 30m
Yield 18
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Line baking sheet with parchment paper or a silicone mat.
- Combine the flour, coconut, pineapple, macadamia nuts, and salt in a large bowl. Stir in the sweetened condensed milk, rum extract, and vanilla extract. Drop golf ball-sized scoops of the dough 2 inches apart onto the prepared baking sheets.
- Bake in the preheated oven until coconut is toasted, 12 to 15 minutes.
Nutrition Facts : Calories 241.7 calories, Carbohydrate 33 g, Cholesterol 7.4 mg, Fat 11.3 g, Fiber 2.7 g, Protein 3.4 g, SaturatedFat 7.6 g, Sodium 109.6 mg, Sugar 20.4 g
Tips:
- For a richer flavor, use dark rum instead of light rum.
- If you don't have macadamia nuts, you can substitute chopped walnuts or pecans.
- Be sure to chill the pie crust before baking it. This will help to prevent the crust from shrinking and becoming too brown.
- When making the filling, be sure to cook the cornstarch mixture until it has thickened. This will help to prevent the filling from being too runny.
- Let the pie cool completely before serving. This will help the filling to set and the flavors to meld.
Conclusion:
Pina colada macadamia pies are a delicious and tropical dessert that are perfect for any occasion. They are easy to make and can be tailored to your own taste preferences. With a creamy coconut filling, a graham cracker crust, and a topping of toasted macadamia nuts, these pies are sure to be a hit with everyone who tries them.
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