Pina Colada Pie – Indulge in the luscious flavors of the Caribbean with our Pina Colada Pie recipe. This delightful dessert will transport you to a tropical paradise with every bite. Creamy, tangy, and bursting with coconut and pineapple goodness, this pie is a true showstopper. Whether you’re hosting a summer party, treating yourself after a long day, or simply craving a taste of the tropics, this recipe is a must-try!
Picture this: a warm summer evening, the sun setting in the distance, and the aroma of toasted coconut filling the air. This is the scene that unfolds in our little family whenever I make this Pina Colada Pie. It has become a beloved tradition for us, a dessert that brings joy and happiness to our hearts. My husband, a lover of all things coconut, was instantly smitten with this recipe. The first time I made it, he couldn’t stop raving about the creamy texture, the tropical flavors, and how it took him back to our honeymoon in the Caribbean. From that moment on, this pie became a staple in our household, reminding us of beautiful memories and creating new ones with each slice.
Why This Pina Colada Pie Will Steal Your Heart?
- Tropical Bliss: Experience a burst of tropical flavors in every mouthful. The combination of coconut, pineapple, and rum extract will transport your taste buds to a sunny beach vacation.
- Creamy Dreaminess: Indulge in the velvety smoothness of the cream cheese and whipped topping mixture. It’s like a cloud of pure delight that melts in your mouth.
- Toasted Coconut Crunch: The toasted coconut adds a delightful crunch to every bite, perfectly complementing the creamy filling. It’s a textural delight that elevates the pie to a whole new level.
- Easy Prep, Maximum Satisfaction: With simple steps and readily available ingredients, you’ll be amazed at how effortlessly this impressive dessert comes together. It’s a recipe that guarantees a wow factor without the stress.
Ingredients:
- 2 cups (240 grams) Graham Crackers, crushed
- 2 tablespoons (28 grams) butter, melted
- 16 ounces (454 grams) Cream Cheese, softened
- ½ cup (40 grams) shredded Coconut
- 1 cup (240 grams) Cream of Coconut
- 1 teaspoon (5 ml) Rum Extract
- 1 can (20 ounces) crushed Pineapple
- ½ cup (75 grams) chopped Maraschino Cherries
- ½ cup (60 grams) chopped Pecans
- 8 ounces (227 grams) Whipped Topping, thawed
Directions:
FIRST STEP:
Preheat your oven to 350°F (175°C).
Spread the shredded coconut evenly on a baking sheet and toast it in the oven for approximately 5 minutes or until it turns a golden brown color. Set it aside.
In a medium mixing bowl, combine the crushed graham crackers and melted butter. Mix until the crumbs are well-coated.
Press the graham cracker mixture firmly onto the bottom of a 9-inch (23 cm) pie plate to form the crust.
SECOND STEP:
In a large mixing bowl, combine the softened cream cheese and cream of coconut. Beat until the mixture becomes light and fluffy.
Mix in the rum extract.
Fold in the thawed whipped topping, crushed pineapple, chopped maraschino cherries, and chopped pecans. Make sure all the ingredients are evenly distributed.
THIRD STEP:
Spread the creamy mixture into the prepared pie crust.
Sprinkle the toasted coconut generously on top of the pie, creating a beautiful and irresistible layer.
Place the pie in the refrigerator and chill for several hours, allowing it to set and firm up.
When ready to serve, slice the Pina Colada Pie into heavenly wedges and enjoy the tropical paradise that awaits you!
Notes:
- For a creative twist, you can try using different types of crushed cookies for the crust, such as vanilla wafers or coconut cookies.
- If you prefer a stronger rum flavor, feel free to add a little extra rum extract to the filling.
- You can garnish the pie with additional pineapple slices, maraschino cherries, or a sprinkle of toasted coconut for an extra touch of tropical charm.
In conclusion, our Pina Colada Pie is a dessert that embodies the taste of paradise. Its creamy, coconut-infused filling, complemented by the sweetness of pineapple and the satisfying crunch of toasted coconut, creates a symphony of flavors that will transport you to a tropical beach with every bite. Whether you’re sharing it with loved ones or savoring it as a personal indulgence, this pie is guaranteed to bring smiles and moments of bliss. So go ahead, give this recipe a try, and let the Pina Colada Pie become a cherished part of your family’s traditions, just as it has become in ours. Get ready to embark on a culinary journey that will leave you yearning for more of that irresistible tropical delight. Cheers to the joy of homemade desserts that nourish not only the body but also the soul!
FAQs
Can I make this pie ahead of time?
Absolutely! This Pina Colada Pie is a great make-ahead dessert. Simply prepare it as instructed, cover it with plastic wrap, and refrigerate until you’re ready to serve. It will stay fresh and delicious for up to 2 days.
Can I use fresh pineapple instead of canned?
Certainly! If you prefer using fresh pineapple, go ahead and substitute it for the canned crushed pineapple. Just make sure to chop it into small pieces before adding it to the filling.
Can I make this recipe without the rum extract?
Yes, you can omit the rum extract if you prefer a non-alcoholic version of the pie. The flavors of coconut and pineapple will still shine through, giving you a delicious tropical treat.
Can I use a different type of nut?
Absolutely! If pecans are not your favorite, feel free to substitute them with your preferred nuts. Chopped macadamia nuts or almonds would be excellent alternatives.
Pina Colada Pie
Ingredients
- 2 cups 240 grams Graham Crackers, crushed
- 2 tablespoons 28 grams butter, melted
- 16 ounces 454 grams Cream Cheese, softened
- ½ cup 40 grams shredded Coconut
- 1 cup 240 grams Cream of Coconut
- 1 teaspoon 5 ml Rum Extract
- 1 can 20 ounces crushed Pineapple
- ½ cup 75 grams chopped Maraschino Cherries
- ½ cup 60 grams chopped Pecans
- 8 ounces 227 grams Whipped Topping, thawed
Instructions
FIRST STEP:
- Preheat your oven to 350°F (175°C).
- Spread the shredded coconut evenly on a baking sheet and toast it in the oven for approximately 5 minutes or until it turns a golden brown color. Set it aside.
- In a medium mixing bowl, combine the crushed graham crackers and melted butter. Mix until the crumbs are well-coated.
- Press the graham cracker mixture firmly onto the bottom of a 9-inch (23 cm) pie plate to form the crust.
SECOND STEP:
- In a large mixing bowl, combine the softened cream cheese and cream of coconut. Beat until the mixture becomes light and fluffy.
- Mix in the rum extract.
- Fold in the thawed whipped topping, crushed pineapple, chopped maraschino cherries, and chopped pecans. Make sure all the ingredients are evenly distributed.
THIRD STEP:
- Spread the creamy mixture into the prepared pie crust.
- Sprinkle the toasted coconut generously on top of the pie, creating a beautiful and irresistible layer.
- Place the pie in the refrigerator and chill for several hours, allowing it to set and firm up.
- When ready to serve, slice the Pina Colada Pie into heavenly wedges and enjoy the tropical paradise that awaits you!
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