PINA COLADA CREAM PIE
If you like drinking pina coladas...you're going to love this No Bake Pina Colada Cream Pie! It's absolutely the EASIEST pie and it tastes amazing! This pie goes great with friends :)
Provided by Trish - Mom On Timeout
Categories Dessert
Time 15m
Number Of Ingredients 10
Steps:
- Combine the ingredients for the crust in a small bowl. Use a fork to combine.
- Press onto the bottom and up the sides of a greased 8 to 9.5 inch pie pan.
- Place in refrigerator while preparing the filling.
- Whisk heavy whipping cream in a mixer until stiff peaks form. Remove from bowl and chill.
- Beat cream cheese until smooth and fluffy. Beat in sugar and extracts until combined.
- Fold in whipped cream, pineapple, and coconut,.
- Spoon into prepared crust and smooth top with an offset spatula.
- Cover and refrigerate for at least 4 hours.
- Top with Reddi-wip and toasted coconut if desired. (Directions for toasting coconut here.)
Nutrition Facts : Calories 509 kcal, Carbohydrate 42 g, Protein 4 g, Fat 38 g, SaturatedFat 23 g, Cholesterol 102 mg, Sodium 326 mg, Fiber 2 g, Sugar 32 g, ServingSize 1 serving
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.
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.
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.
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