Creamy Piña Colada Pie
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- 1 c
- pineapple nectar or juice (i use nectar)
- 1 c
- canned coconut milk
- 1 Tbsp
- rum extract, divided
- (3.4 ounce) box instant vanilla pudding mix
- 2 c
- whipped cream, divided
- (9-inch) premade or homemade pie crust, baked
- 1/4 c
- shredded coconut, toasted
- cherries for garnish
- fresh pineapple for garnish
1In a large mixing bowl, combine the pineapple juice (or nectar), coconut milk, rum extract and the pudding mix.
2Blend on high using a hand mixer until the filling is smooth and creamy and there are no lumps.
3Using a spatula, fold 1 cup of the whipped cream into the pineapple mixture, and spoon the filling into the pie crust
4Using 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.
5Place the pie in the refrigerator for several hours to allow the filling to firm up.
6When ready to serve, cut the pie into slices. Garnish with cherries, fresh pineapple and extra shredded coconut.
To make this a boozy version, simply reduce the pineapple juice to 3/4 cup and add in 2 shots of rum.