Pina Colada Pie

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This Pina Colada Pie is definitely a new favorite of mine! It’s so light and summery, and the pineapple and coconut flavors are TO DIE FOR! I’m in love with it.

If you like pina coladas, you definitely have to make these Pina Colada Cupcakes too!

Pina Colada Pie

Today, this pie is for a celebration! The guest of honor is a big fan of all things coconut and tropical, so pina colada is perfect. We are celebrating a virtual baby shower for Zainab of Blahnik Baker! Yay!

I’ve been following Zainab’s blog for some time now. She has some of the most beautiful treats (like this Coconut Lemon Layer Cake, Pink Velvet Cupcakes and this AMAZING minion cake). I finally got the chance to meet her in person back in February at the Food Blog Forum conference at Disney World. It was that weekend over lunch that she told us she was (see her post Beyond the Oven: A Bun in the Oven).

Exciting!

She is so sweet and I’m so excited for her. What a crazy new adventure! And she’s due in a month!

So we are celebrating with pie. And this is not just any pie. It really is so darn good, you will not want to share. I really, really didn’t. But I’m working on my fitness and eating a whole pie myself just wasn’t in the cards. However I did eat more of this pie than most things I’ve made recently. #truth

The filling is super light, made with cream cheese and Cool Whip. You could definitely use homemade whipped cream too. The filling is flavored with coconut extract and little coconut rum. Not exactly baby friendly, I know, but it’s pina colada! You could totally leave it out though and add a touch more extract.

The pineapple filling is next. OMG.

I actually had to make this pie multiple times because of this layer. The first time it wasn’t thick enough and the pie was more coconut than pineapple, thus missing out on the perfect combination of two wonderful flavors that make a pina colada.

The light, mousse-y coconut layer with the fruity pineapple layer is just to die for. I know I keep saying that, but really.

The only way to make it better was to top it with fresh whipped cream flavored with a little bit of pineapple and coconut.

You really have to make this pie. It’s begging you to make it. I’M begging you to make it. I mean, it’s for a good cause. It’s a celebration pie. 🙂

And be sure to check out some of the other tasty food that people “brought” to the shower! It all looks so good!

Blackberry Coconut Cupcakes, by Baking a Moment
Blueberry Coconut Meusli Bars, by The Spiffy Cookie
Blueberry-Ginger Coconut Cheesecake Popsicles, by Floating Kitchen
Caramel Coconut Cluster Bars, by Eats Well with Others
Chocolate Coconut Cake, by Brunch with Joy
Coconut Breakfast Pudding with Sauteed Nectarines, by Cooking and Beer
Coconut Cake, by I am Baker
Coconut Cream Pie Ice Cream, by The Recipe Rebel
Coconut Energy Bites, by The Kitchenarium

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Recipe

Pina Colada Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

• Author: Lindsay
• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Total Time: 40 minutes
• Yield: 12-14 Servings
• Category: Dessert
• Method: Oven
• Cuisine: American

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Description

This Pina Colada Pie is made with a creamy coconut filling, fruity pineapple topping all set in a buttery crust and topped with whipped cream!

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Ingredients

• One Unbaked Pie Crust

PINEAPPLE FILLING 

• 2/3 cup sugar
• 3 tbsp cornstarch
• 16 oz can crushed pineapple, with juice
• 2/3 cup water
• 1/4 tsp vanilla

COCONUT CREAM FILLING 

• 6 oz. cream cheese, softened
• 1/2 cup sugar
• 2 tsp coconut extract
• 1 tbsp coconut rum
• 6 oz cool whip

WHIPPED CREAM 

• 2/3 cup heavy whipping cream
• 1/4 cup + 2 tbsp powdered sugar
• 2 tbsp pineapple juice
• 1/4 tsp coconut extract

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Instructions

1. Bake pie crust in an 8 or 9 inch pie pan according to package instructions. Set aside to cool.

2. Combine sugar and cornstarch in a saucepan. Stir in pineapple, including juice (except reserve 2 tbsp juice for whipped cream), and water.

3. Cook over medium-high heat, stir constantly until mixture thickens and come to a boil, about 10 minutes.

4. Allow to boil for 1 1/2 minutes, then remove from heat.

5. Stir in vanilla extract and set aside to cool for about 10 minutes.

6. Meanwhile, beat cream cheese, sugar, coconut extract and coconut rum together in a medium sized bowl until smooth. Fold in the cool whip.

7. Pour filling into cooled pie crust and smooth into an even layer

8. Top cream cheese mixture with pineapple mixture. Spread into an even layer.

9. Refrigerate until firm.

10. To make the whipped cream, whip heavy whipping cream until it begins to thicken.

11. Add powdered sugar, pineapple juice and coconut extract and whip until stiff peaks form.

12. Spread whipped cream on the top of the pie and top with pineapple slices, toasted coconut and cherries.

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Nutrition

• Serving Size: 1 slice
• Calories: 355
• Sugar: 45.2 g
• Sodium: 120 mg
• Fat: 13.4 g
• Carbohydrates: 57.8 g
• Protein: 3.1 g
• Cholesterol: 19.4 mg

Enjoy!