creamy piña colada pie

Name: Creamy Piña Colada Pie
Prep time: 4 h 15 min
Cook time: 10 min
Cuisine: American
Ingredients: 1 cup(s) pineapple nectar or juice (i use nectar); 1 cup(s) canned coconut milk; 1 tablespoon(s) rum extract, divided; 1 - (3.4 ounce) box instant vanilla pudding mix; 2 cup(s) whipped cream, divided; 1 - (9-inch) premade or homemade pie crust, baked; 1/4 cup(s) shredded coconut, toasted; - cherries for garnish; - fresh pineapple for garnish

review

Private Recipe by

Raven Higheagle

@ravenhigheagle

Prescott, AZ

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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yield serving(s)

prep time 4 Hr 15 Min

cook time 10 Min

method Refrigerate/Freeze

Ingredients For creamy piña colada pie

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

How To Make creamy piña colada pie

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.
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