Pina Colada Pie

Sheila Illes


This is the quickest pie I have ever made but it does not lack in eye appeal or flavour.
Most ingredients are likely in your cupboard. Whip it up and enjoy the light tropical flavouring, the secret is in the sour cream. If you choose to use a light sour cream as I have just adjust by reducing some of the pineapple juices and it will set fine. ENJOY!!

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5 Min


1 g
graham cracker crust, store bought or homemade
2 box
large, 92gm instant vanilla pudding mix
1 c
sour cream
2 can(s)
pineapple, crushed 400 ml
1 l
frozen whipped topping, thawed
1 c
coconut shredded
1/3 c
toasted coconut


Step 1 Direction Photo

1Combine crushed pineapple with juice, sour cream, coconut, and vanilla pudding mix in a large bowl and stir until well combined

2Pour into prepared graham crust and spread evenly

3Place in refrigerator and chill until set, 30 - 40 min.

4Toast remaining 1/3 C coconut until lightly golden

5Remove pie from fridge and gently spread thawed whipped topping over the pie. Sprinkle with cooled toasted coconut and return to fridge until set.

Step 6 Direction Photo


About this Recipe

Course/Dish: Pies
Main Ingredient: Dairy
Regional Style: Canadian
Other Tag: Quick & Easy