Best 8 Pina Colada Pie Recipes

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Indulge in a Tropical Paradise with Pina Colada Pie: A Symphony of Flavors

Escape to a world of tropical bliss with our tantalizing Pina Colada Pie. This delectable dessert is a symphony of flavors that will transport your taste buds to a sun-kissed beach. Imagine a creamy coconut filling nestled in a golden graham cracker crust, topped with fluffy whipped cream and toasted coconut flakes. Each bite of this pie is a perfect balance of sweetness, tanginess, and tropical goodness.

But that's not all! This article offers a treasure trove of Pina Colada-inspired recipes that will satisfy your cravings for this iconic tropical cocktail in a variety of ways. From refreshing Pina Colada popsicles to decadent Pina Colada cheesecake, we've got you covered. Get ready to embark on a culinary journey that will leave you feeling like you're sipping on a Pina Colada under a swaying palm tree.

Check out the recipes below so you can choose the best recipe for yourself!

PINA COLADA PIE



Pina Colada Pie image

Provided by Kardea Brown

Categories     dessert

Time 6h

Yield 6 to 8 servings

Number Of Ingredients 18

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.

PINA COLADA PIE



Pina Colada Pie image

This pie is extremely easy, and a most impressive presentation! Your friends and family will think you are an expert! Macadamia nuts may be used in place of pecans.

Provided by Phyllis

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Yield 8

Number Of Ingredients 10

½ cup shredded coconut
2 cups crushed vanilla wafers
⅓ cup butter, melted
2 (8 ounce) packages cream cheese, softened
1 cup cream of coconut
1 teaspoon rum flavored extract
1 (8 ounce) container frozen whipped topping, thawed
1 (8 ounce) can crushed pineapple, drained
½ cup maraschino cherries, chopped
½ cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Spread coconut evenly onto a baking sheet and toast in preheated oven 5 minutes, until golden brown. Remove and set aside.
  • In a medium bowl, mix together vanilla wafer crumbs and melted butter or margarine. Press firmly into bottom and sides of a 9 inch pie pan.
  • In a large mixing bowl, beat together cream cheese and coconut cream until fluffy. Mix in rum extract. Fold in whipped topping, pineapple, cherries, and nuts. Spread mixture into crust. Sprinkle with toasted coconut. Chill several hours before serving.

Nutrition Facts : Calories 669.5 calories, Carbohydrate 52.3 g, Cholesterol 81.9 mg, Fat 49.3 g, Fiber 2.4 g, Protein 7.5 g, SaturatedFat 27.1 g, Sodium 378.6 mg, Sugar 12.6 g

BLUEBERRY-PINEAPPLE PINA COLADA PIE



Blueberry-Pineapple Pina Colada Pie image

Make and share this Blueberry-Pineapple Pina Colada Pie recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pie

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 14

1 pastry for single-crust pie, basic flaky pie pastry, refrigerated
3 cups wild blueberries
1 cup canned crushed pineapple, drained
1/3 cup thawed frozen pina colada concentrate
1/4 cup sugar
1 1/2 tablespoons cornstarch
1 tablespoon rum (light or dark)
1/2 teaspoon coconut extract or 1/2 teaspoon vanilla extract
salt (a pinch)
3/4 cup all-purpose flour
3/4 cup sweetened flaked coconut
1/2 cup sugar
1/4 teaspoon salt
5 tablespoons cold unsalted butter, cut into 1/4 inch pieces

Steps:

  • Roll out and fit pastry into a 9-inch pie pan; sculpt the edge into an upstanding ridge; place in freezer for 15 minutes.
  • Preheat oven to 400°.
  • In a bowl, combine the blueberries, pineapple, and pina colada concentrate in a large bowl.
  • In a small bowl, mix the sugar and cornstarch together in a small bowl, then stir the mixture into the fruit.
  • Stir in the rum, coconut extract, and salt; scrape the filling into the chilled pie shell; smooth the top with a spoon.
  • Place the pie on the center oven rack and bake for 30 minutes.
  • Meanwhile, make coconut crumb topping: add flour, coconut, sugar, and salt to a food processor; pulse briefly to mix.
  • Scatter the butter over the top and pulse until the mixture starts to form gravelly crumbs.
  • Dump the crumbs into a large bowl and rub between your fingers to form large, buttery crumbs; refrigerate until ready to use.
  • Remove pie from oven and decrease temperature to 375°; carefully dump the crumbs in the center of the pie, spreading them evenly over the surface; tamp them down lightly.
  • Return pie to oven, rotate 180°; slide a large foil lined baking sheet onto the rack below to catch any spills.
  • Continue baking about 30 minutes until juices bubble thickly around the edge.
  • If top starts to get too brown, cover loosely with foil for the last 15 minutes.
  • Transfer pie to a wire rack; let cool for at least 1 hour before serving.

STRAWBERRY PINA COLADA PIE



Strawberry Pina Colada Pie image

A creamy, dreamy no-bake pie with pineapple in a whipped filling topped with strawberries and coconut.

Provided by Cool Whip

Categories     Trusted Brands: Recipes and Tips

Time 3h20m

Yield 10

Number Of Ingredients 8

1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
¼ cup milk
1 pkg. (4 serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 (8 ounce) can DOLE Crushed Pineapple in Juice, undrained
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
1 (6 ounce) HONEY MAID Graham Pie Crust
¼ cup BAKER'S ANGEL FLAKE Coconut, toasted
1 ¼ cups sliced fresh strawberries

Steps:

  • Beat cream cheese and milk in large bowl with electric mixer until well blended. Add dry pudding mix and pineapple; mix well. Gently stir in 2 cups of the whipped topping; spoon into crust.
  • Refrigerate 3 hours or until firm.
  • Top with coconut, strawberries and remaining whipped topping just before serving. Store leftovers in refrigerator.

Nutrition Facts : Calories 278.2 calories, Carbohydrate 32.5 g, Cholesterol 25.8 mg, Fat 15.3 g, Fiber 1.1 g, Protein 2.6 g, SaturatedFat 9 g, Sodium 339.3 mg, Sugar 89.6 g

PIñA COLADA ICE-CREAM PIE



Piña Colada Ice-Cream Pie image

Take ice cream pie to a must-try level with five easy ingredients.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Yield 8

Number Of Ingredients 5

1/2 cup canned cream of coconut (not coconut milk)
1 can (8 ounces) crushed pineapple in juice, drained
2 tablespoons light rum, if desired
5 cups vanilla ice cream, softened
1 package (9 ounces) ready-to-use graham cracker pie crust (10 inches in diameter)

Steps:

  • Gently stir cream of coconut, pineapple and rum into ice cream in large bowl. Spoon into pie crust. Cover and freeze at least 4 hours or overnight.
  • Let pie stand at room temperature 10 to 15 minutes before serving.

Nutrition Facts : Calories 395, Carbohydrate 41 g, Cholesterol 35 mg, Fat 4, Fiber 1 g, Protein 4 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 160 mg

IMPOSSIBLE PINA COLADA PIE



Impossible Pina Colada Pie image

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

1/4 cup milk
1/4 cup rum
2 tablespoons margarine, softened
4 eggs
1 (15 ounce) can cream of coconut
1 (8 ounce) can crushed pineapple, well drained
2 cups flaked coconut
1/2 cup Bisquick

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

PINA COLADA CUSTARD PIE- VIRGIN, NO ALCOHOL



Pina Colada Custard Pie- Virgin, No Alcohol image

I found this on another site. It sounds delicious! I'm posting this for Zaar World Tour 5 for the Carribean.

Provided by Realtor by day

Categories     Pie

Time 1h5m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 9

1 cup skim milk
2 medium eggs
1/2 cup brown sugar
1/3 cup coconut milk
2 medium eggs
1 teaspoon rum extract
1/2 cup pineapple (Diced )
9 inches pie crusts (unbaked)
2 tablespoons coconut (Shredded)

Steps:

  • Wisk together milk, first 2 eggs, brown sugar and cocunut milk. Whip until smooth.
  • Add other eggs and rum extract, whip until smooth again, stir in pineapple.
  • Coat a 9 inch pie pan, with nonstick spray, place in baking pan, large enough to hold, pour custard into pie shell. Fill baking pan with water until it reaches halfway up the sides of the pie pan (water baking).
  • Bake for 1 hour at 350 degrees.
  • Sprinkle with coconut and refrigerate for 2 hours before serving.

PINA COLADA PIE



PINA COLADA PIE image

Categories     Fruit     Dessert     Quick & Easy

Yield 1 pie

Number Of Ingredients 8

3/4 cup pineapple-coconut nectar (recommended: Kern's)
1 cup light coconut milk (recommended: Thai Kitchen)
1 1/2 teaspoons rum extract, divided
1 (3.4-ounce) box instant vanilla pudding and pie filling (recommended: Jell-O)
1 cup shredded coconut meat
8 ounces whipped topping, divided
1 (9-inch) pie crust, baked (recommended: Marie Callender's)
1/4 cup shredded coconut meat, toasted, for garnish

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.

Tips:

  • Use fresh pineapple. Fresh pineapple gives the pie a brighter flavor than canned pineapple. If you can't find fresh pineapple, you can use frozen pineapple that has been thawed and drained.
  • Toast the coconut. Toasting the coconut brings out its flavor and makes it more fragrant. You can toast the coconut in a skillet over medium heat, stirring constantly, until it is golden brown.
  • Use a high-quality rum. The rum is a key ingredient in this pie, so it's important to use a good quality rum. Look for a rum that is at least 80 proof and has a smooth, mellow flavor.
  • Don't overbake the pie. The pie is done baking when the crust is golden brown and the filling is set. Overbaking the pie will cause the crust to become dry and the filling to become rubbery.
  • Chill the pie before serving. Chilling the pie before serving allows the flavors to meld and the pie to set. This will make the pie easier to slice and serve.

Conclusion:

This pina colada pie is a delicious and refreshing dessert that is perfect for any occasion. The combination of pineapple, coconut, and rum creates a tropical flavor that is sure to please everyone. With its creamy filling and flaky crust, this pie is a surefire hit. So next time you're looking for a special dessert, give this pina colada pie a try. You won't be disappointed.

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