Pina Colada Cream Pie Recipes

PINA COLADA CREAM PIE

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.)

PINA COLADA PIE

Steps:

• Bake or purchase a 9-inch Pie Crust. If baking from scratch, bake for 10 minutes until light brown. Place on a wire rack and allow to cool completely.

PINA COLADA CREAM PIE

Steps:

• Combine all crust ingredients in bowl. Press onto bottom and up sides of ungreased 9-inch pie pan. Refrigerate 15 minutes.
• Combine milk, coconut milk, sugar and cornstarch in 2-quart saucepan. Cook over medium heat, stirring constantly, 7-9 minutes or until mixture comes to a full boil. Remove from heat. Stir small amount of milk mixture into egg yolks. Slowly pour egg mixture into remaining milk mixture in saucepan, whisking constantly.
• Reduce heat to low.Cook, stirring constantly, 1-2 minutes or until mixture reaches 160°F and is thick enough to coat back of metal spoon. (Do not boil.) Stir in pineapple, rum and vanilla. Pour into crust. Refrigerate at least 2 hours.
• Garnish with whipped cream and additional toasted coconut, if desired.

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.

CREAMY PINA COLADA PIE

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.

PIñA COLADA ICE-CREAM PIE

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.

PINA COLADA CREAM PIE

Steps:

• In a saucepan sprinkle gelatin into Piña Colada Mix and heat stirring to simmer (or place in a microwave safe bowl and heat on HIGH 30 seconds, stirring once).
• Add rum.
• Chill in freezer 10 minutes.
• Beat mixture until smooth.
• Fold half of the whipped cream into the Piña Colada Mix and then place in crust.
• Chill until firm, about 2 hours.
• Serve: Topped with remaining whipped cream and garnished with cherries and/or pineapple if desired.

PIñA COLADA CUPCAKES

Steps:

• Heat oven to 375°F (350°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix, oil, water, 1 teaspoon rum extract, the pineapple and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
• Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• Stir coconut extract and 1 teaspoon rum extract into frosting. Spread frosting on cupcakes. Dip tops of frosted cupcakes in coconut. Store loosely covered.