pina colada pie

Name: Pina Colada Pie
Prep time: 15 min
Cook time: 25 min
Yield: 6
Cuisine: American
Ingredients: 1 1/4 cup(s) sweetened, flaked coconut, divided; 16 ounce(s) sour cream; 1/2 cup(s) ricotta cheese; 2 package(s) instant vanilla pudding (4 serving size); 20 ounce(s) crushed pineapple (with juice or syrup), undrained; 1 cup(s) frozen whipped topping, thawed; 1 - 9" deep dish pie crust (fresh or frozen), baked and cooled

(1 RATING)

59 Pinches 2 Photos

Sylvia Waldsmith

Gautier, MS

Updated on Mar 14, 2016

I found this recipe while going thru my mother-in-law's recipe file. I recreated if from her scribblings. It's such a refreshing pie! Thanks, Mom!

Rate

prep time 15 Min

cook time 25 Min

method Refrigerate/Freeze

yield 6 - 8

Ingredients

1 1/4 cups sweetened, flaked coconut, divided
16 ounces sour cream
1/2 cup ricotta cheese
2 packages instant vanilla pudding (4 serving size)
20 ounces crushed pineapple (with juice or syrup), undrained
1 cup frozen whipped topping, thawed
1 - 9" deep dish pie crust (fresh or frozen), baked and cooled

How To Make pina colada pie

Step 1

Preheat oven to 350 degrees. Spread ¼ cup coconut evenly on baking sheet. Bake coconut for 6 – 8 minutes or until coconut is a light golden brown. Allow to cool.

Step 2

In a large bowl with a hand mixer, beat the sour cream and Ricotta Cheese on high speed for one minute.
Step 3

Add instant vanilla pudding mix and beat for two minutes. Add remaining coconut (to taste) and pineapple and beat on low speed until just well blended. Fold in the whipped topping until completely incorporated.
Step 4

Spoon into cooled pie shell. Sprinkle toasted coconut evenly over the pie. Refrigerate until ready to serve.
Step 5

*You could also use 4 ounces of cream cheese, at room temperature, in place of the Ricotta Cheese. Beat the cream cheese first and slowly add the sour cream to it to keep the mixture smooth.
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