Pina Colada Pie

Bring the tastes of the tropics to your kitchen with this Pina Colada Pie – a three-layer pineapple, coconut, and cream pie!

Bring the tastes of the tropics to your kitchen with this Piña Colada Pie - a three-layer pineapple, coconut, and cream pie!

Eating this pie made me feel like I was on a beach, soaking up the sun and feeling the waves splash on my feet.

I wasn’t though.

As I ate this pie, there was still snow piled up outside and I was wearing long underwear under my sweater and jeans. I am so ready for spring, I can’t even tell you.  I decided if spring wasn’t quite ready to show up, I was just going to bring it to my mouth house.  In the form of a piña colada pie.

I’m going to break this pie down for you, even though reliving its goodness is like torture for me.

Crust: Pecan Sandies, butter, and coconut.

Layer 1: pineapple and sugar, thickened with a bit of cornstarch.

Layer 2: cream cheese and cream of coconut.

Layer 3: heavy cream whipped with more cream of coconut.

Get in my mouth.

Pina Colada Icebox Pie on www.kitchenmeetsgirl.com - a three-layer pineapple, coconut, and cream pie! So good! #recipe #pie

See those coconut chips on top of the pie?  Totally optional, but I knew when I decided to make this pie that these Trader Joe’s Roasted Coconut Chips would be the perfect garnish.  Unfortunately, my hometown is lame, which means I don’t have a TJ’s within a three-hour radius of me.

I do, however, have the coolest friends in the entire world, because my bloggy BFF Hayley (aka The Domestic Rebel) sent me a few bags of these.  Thank you, Hayley!  xo

TJ's Roasted Coconut Chips

Pina Colada Pie
 
Ingredients
  • 2 cups Pecan Sandies, crushed (about 16 cookies)
  • 1 cup sweetened flaked coconut
  • ¼ cup butter, melted
  • ⅓ cup sugar
  • 2 tablespoons cornstarch
  • 1 (8-ounce) can crushed pineapple in juice
  • 1 (8-ounce) package cream cheese, softened
  • 1½ cups cream of coconut, divided
  • 2 large eggs
  • 1 cup whipping cream
Method
  1. Preheat oven to 350. Stir together the cookie crumbs, shredded coconut and melted butter, and press firmly onto the bottom and up the sides of a 9-inch deep dish pie plate. Bake 9 to 12 minutes, or until lightly brown. Remove to a wire rack and allow to cool completely.
  2. Meanwhile, stir together your sugar and cornstarch in a small saucepan; add in crushed pineapple (and juice). Stir constantly, and allow mixture to come to a boil. Cook for 1 minute or until thickened. Remove from heat and allow to cool, approximately 20 minutes.
  3. With an electric mixer, beat cream cheese with the whisk attachment until smooth. Add in 1 cup of cream of coconut and beat at low speed until just blended. (Chill the remaining ½ cup of cream of coconut until ready to use.) Add eggs, 1 at a time, until just blended.
  4. Spread your cooled pineapple mixture over the bottom of your crust. Next, spoon cream cheese mixture over the pineapple mixture.
  5. Bake at 350 for approximately 40 minutes, or until set. Cool completely on a wire rack. Cover and chill 4 hours.
  6. Beat your whipping cream until foamy. Add remaining ½ cup cream of coconut and continuing beating, until soft peaks form. Spread over your pie, and garnish with coconut chips, toasted coconut, and pineapple, if desired.
Notes
recipe from Southern Living magazine, March 2013

Bring the tastes of the tropics to your kitchen with this Piña Colada Pie - a three-layer pineapple, coconut, and cream pie!

You know who else is cool? My friend Dorothy over at Crazy for Crust.  She’s  having a Pi Day Pie Party today!  Do you know what that means?  Well, first of all…lots of pie!  Plus, she’s giving away some cool stuff.  So go check it out here:

pi-day-pies-button

Join the Pi Day Pie Party with Crazy for Crust and enter to win some fabulous prizes!

59 Comments

  1. Maureen | Orgasmic Chef

    It might scream spring time to Elizabeth but it’s just turned Autumn in Australia and that pie is screaming bake me now! What a fantastic photo.
    Maureen | Orgasmic Chef recently posted..Silky Chocolate CakeMy Profile

    Reply
  2. Shannon {Cozy Country Living}

    This pie looks amazing! When I was little, I use to love Lip Smacker’s Pina Colada lip gloss because it just smelled so tropical! I can’t wait to try this recipe! It is cold and snowy here too and this is the perfect pick me up. Thanks for sharing!
    Shannon {Cozy Country Living} recently posted..Perfect Pizza DoughMy Profile

    Reply
  3. Jocelyn @BruCrew Life

    I am dying over how incredibly delicious and amazing that pie is!!! I puffy heart pina coladas!!!! It is still chilly here…I need a beachy pie like this to take my mind to the sun and shine!!!
    Jocelyn @BruCrew Life recently posted..Banana Cream FudgeMy Profile

    Reply
  4. Natalie

    I had to pin this because it looks way too good to NOT make. Must try this out soon, yum!!

    Reply
  5. Mom

    I got to sample this and it was WONDERFUL!!!!! I will be making this soon.

    Reply
  6. Hayley @ The Domestic Rebel

    Ashley, DYIIIING over this fruity, tropical pie! You know me and my love affair with coconut–it is a deep, infinite love. And I am deeply in love with this creamy, dreamy pie! That coconut layer looks SO stupendously luscious and decadent, even if outdoors isn’t so beachy 🙂 here’s an idea: come to California where it’s pushing 80 degrees and bring this pie! We’ll hang out in the sun with Midori cocktails and this pie and eat roasted coconut chips by the bagful. I’m so glad you like them!
    Hayley @ The Domestic Rebel recently posted..Almond Joy Magic Pie (For Pi Day!)My Profile

    Reply
  7. Mary

    What is ” cream of coconut” ??

    Reply
    • Ashley

      Hi Mary. Coconut milk is a creamy liquid with the consistency of milk made by cooking coconut and water together and straining out the coconut meat. You find it in the alcohol section of the grocery store (it doesn’t contain alcohol, though). You can purchase it either in a can or a squeeze bottle near the mixers (like pina colada!). Hope this helps.

      Reply
  8. Aimee @ ShugarySweets

    Ashley your photos are so good, I actually felt the sunshine and smelled the ocean 🙂 Now, can I have a piece of this pie?
    Aimee @ ShugarySweets recently posted..Lasagna SoupMy Profile

    Reply
  9. Wendy

    This is the perfect pie for Spring Break! It’s a “I can’t wait for winter to be over!” pie. 🙂 Due to nut allergies, I will replace the nuts with graham crackers but the rest sounds and looks wonderful!
    Wendy recently posted..Biscoff Toffee Crunch Bars with Biscoff IcingMy Profile

    Reply
  10. Meghan @ The Tasty Fork

    OMG OMG OMG! This is like a vacation for my mouth! Lord knows when summer will get here — so this pie will just have to do. 🙂
    Meghan @ The Tasty Fork recently posted..Asian Style Sloppy JoesMy Profile

    Reply
    • Ashley

      I know, right?? We have 60-degree weather today, but Thursday/Friday it’s forecasted to be in the 30’s with snow. I’m so over it.

      Reply
  11. Ashlee

    I just stumbled upon your web page just recently after finding this recipe on Pinterest. Cannot wait to try it out!! I love your site and you have so many recipes I look forward to trying out!

    Reply
  12. Kandus

    I just tried the crust … seems like way to much cookie and not enough butter. The crust is much thicker than pictured above; I’ve even tried a deeper pan. I think I’ll have to adjust this. Any comments?

    Reply
    • Ashley

      Hmm…I used a deep dish pie plate for mine and it came out as pictured. But feel free to adjust to your liking! Add a bit more butter and fewer cookies for a thinner crust. 🙂

      Reply
      • Julie

        I tried this and it should tell us deep dish 9 inch pie plate. My second layer wouldn’t all fit in the pan and it started over flowing once in the oven 🙁

        Reply
        • Ashley

          Yikes! Yes, the instructions should read a 9-inch deep dish pie plate. I am so sorry you had trouble with the pie!

          Reply
  13. jacqueline

    Do you think the pie will hold up for Easter dessert if I make it today?

    Reply
    • Ashley

      Absolutely!

      Reply
  14. Lori

    I am in Canada and have never heard of or seen Pecan Sandie cookies..graham wafer crumbs okay to use instead?
    We also don’t have alcohol in our grocery stores..any other ideas where to get coconut milk?

    Reply
    • Ashley

      Hi Lori. Yes! Graham crackers will work just fine. As for the cream of coconut…I am usually able to find this in my markets that don’t sell alcohol. If your markets sell non-alcoholic mixers, margarita salt, etc., you might find it next to those. Otherwise, check your international food aisle. I hope that helps. 🙂

      Reply
  15. foodie@foodieportal.com

    I love your pictures and recipes, they are mouth watering. Would love for you to share them with us at foodieportal.com. We are new but at foodieportal.com we are not photography snobs, we are just foodies.

    Reply
  16. Teri Horton

    I do not like cream cheese. Is there something that I could substitute for it?

    Thanks.
    Teri

    Reply
  17. Teri Horton

    I dont like cream cheese. Is there something I could substitute for it>

    Thanks,
    Teri

    Reply
  18. Nikki

    This was an amazing recipe….loved it:-)

    Reply
    • Ashley

      Thank you!

      Reply
  19. Fauneil

    Today is my birthday! I think this is a fantastic gift! Thank you for this recipe!

    Reply
    • Ashley

      I am so glad you found me on My Recipe Magic – it is a wonderful site! And thank you for the feature; that made my day. I’m off to check out your site now. 🙂

      Reply
  20. Lynn H @ Turnips 2 Tangerines

    Wow! This pie seriously looks incredible:) This is definitely a pie I am going to make and Eat!! Stopping by from Ducks n a Row~ Lynn @ Turnips 2 Tangerines
    Lynn H @ Turnips 2 Tangerines recently posted..Island ChickenMy Profile

    Reply
    • Ashley

      Thanks so much for stopping by, Lynn!

      Reply
  21. Cathy

    Oh my! This looks to die for!
    I would love for you to share and link up at my weekly TGIF Link Party if you haven’t already this week. The party is open every Thursday night and closes Wednesday’s at midnight. http://apeekintomyparadise.blogspot.com/. Hope you will join us!
    Have a wonderful week!
    Hugs, Cathy

    Reply
  22. Rachel

    Just made this for Father’s Day! Followed directions exactly!!! To die for!! And only 1200 calories per slice 😉

    Reply
    • Ashley

      Lol! It’s definitely good, but not figure friendly! 🙂 So glad you liked it!

      Reply
  23. foodienewz

    Your food photos are amazing. You can share your mouth watering photos with us at foodienewz.com and your photos published on FoodieNewz without any editorial review.

    Reply
  24. Tracie

    What do you think about using FRESH pineapple?? Would it still work?

    Reply
  25. Tracie

    Would FRESH pineapple work with this recipe?

    Reply
    • Ashley

      Hi Tracie. I haven’t tested the recipe with fresh pineapple. If you give it a shot, you’ll want to add in approximately 1/3 cup of pineapple juice when you cook the pineapple with the sugar and cornstarch in step two.

      Reply
  26. Vicki

    My husband loooves coconut. I’m so going to make this. Thanks for sharing!

    Reply
    • Ashley

      I hope your husband loves it as much as we did!

      Reply
  27. April

    Before the top layer is added, and the part of the pie that you bake, should it be sweet? I licked the spatula that the cream cheese and coconut milk were spooned with and it did not taste sweet. Will it taste sweet when all the layers are added? Thanks so much! Wanting for July 4th celebration!

    Reply
    • Ashley

      April–the coconut milk and cream cheese layer will not be super sweet, just a creamy coconut flavor. The finished pie is plenty sweet, though, once everything is layered together. 🙂 I hope you like it!

      Reply
  28. Valerie

    This looks amazing!!! (although “icebox” does not entail cooking) Cant wait to try it!!

    Reply
  29. Shelly

    Instant success! I made this pie and it was fantastic and used toffee shortbread cookies instead of pecan sandies (couldn’t find them at the store). I also made it in a greased springform pan and put the crust up the sides as well as the bottom. The reason I did this was because it overflowed in the pie pan and all over the oven. Turned out just a pretty from the springform pan and no mess!

    Reply
  30. Ann

    THOUGHT I had all the ingredients to make this, infact I’m up to the stage were you put it in the oven for 40 minutes. Was just checking out the next step and wouldn’t you know .. It calls for whipping cream! Yikes, sad day…what can I do instead?

    Reply
  31. Granny Jean

    I am making this right now!

    Reply
    • Ashley

      Thank you for letting me know!

      Reply
  32. Krystal Wight Armstrong

    I want to make this right now! For some reason I can see the bottom layer being lime too (yummm)….do you think that layer could work the same with lime juice, or would it need the structure/texture that comes with the actual crushed pineapple fruit?

    Thanks!

    Reply

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