Bring the tastes of the tropics to your kitchen with this Pina 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.
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
- 2 cups Pecan Sandies, crushed (about 16 cookies)
- 1 cup sweetened flaked coconut
- 1/4 cup butter, melted
- 1/3 cup sugar
- 2 tablespoons cornstarch
- 1 (8-ounce) can crushed pineapple in juice
- 1 (8-ounce) package cream cheese, softened
- 1 1/2 cups cream of coconut, divided
- 2 large eggs
- 1 cup whipping cream
- 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.
- 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.
- 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 1/2 cup of cream of coconut until ready to use.) Add eggs, 1 at a time, until just blended.
- Spread your cooled pineapple mixture over the bottom of your crust. Next, spoon cream cheese mixture over the pineapple mixture.
- Bake at 350 for approximately 40 minutes, or until set. Cool completely on a wire rack. Cover and chill 4 hours.
- Beat your whipping cream until foamy. Add remaining 1/2 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.
recipe from Southern Living magazine, March 2013
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:
Join the Pi Day Pie Party with Crazy for Crust and enter to win some fabulous prizes!