Creamy Piña Colada Pie

Raven Higheagle

By
@ravenhigheagle

If you love the tropical flavors of a piña colada, then this pie will be your new favorite dessert. Pineapple, coconut and rum extract give this sweet slice of pie a deliciously tropical flavor, and since it's no-bake, you won't have to heat up the kitchen. I used rum extract in this version so that everyone could enjoy this pie. However, you can certainly add in a shot or two of the real stuff if you desire.


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Rating:

Serves:

Serves 8

Prep:

4 Hr 15 Min

Cook:

10 Min

Method:

Refrigerate/Freeze

Ingredients

1 c
pineapple nectar or juice (i use nectar)
1 c
canned coconut milk
1 Tbsp
rum extract, divided
1
(3.4 ounce) box instant vanilla pudding mix
2 c
whipped cream, divided
1
(9-inch) premade or homemade pie crust, baked
1/4 c
shredded coconut, toasted
cherries for garnish
fresh pineapple for garnish

Directions Step-By-Step

1
In a large mixing bowl, combine the pineapple juice (or nectar), coconut milk, rum extract and the pudding mix.
2
Blend on high using a hand mixer until the filling is smooth and creamy and there are no lumps.
3
Using a spatula, fold 1 cup of the whipped cream into the pineapple mixture, and spoon the filling into the pie crust
4
Using a pastry bag with a star tip, pipe the remaining whipped cream on top of the pie (or spread the remaining whipped cream over the top), and sprinkle with toasted coconut.
5
Place the pie in the refrigerator for several hours to allow the filling to firm up.
6
When ready to serve, cut the pie into slices. Garnish with cherries, fresh pineapple and extra shredded coconut.
7
NOTE:
To make this a boozy version, simply reduce the pineapple juice to 3/4 cup and add in 2 shots of rum.

About this Recipe

Course/Dish: Pies, Fruit Desserts
Main Ingredient: Dairy
Regional Style: American
Other Tags: Quick & Easy, For Kids