Blueberry Pineapple Pina Colada Pie
Transport yourself to a tropical paradise with this Blueberry Pineapple Pina Colada Pie, a no-bake dessert brimming with vibrant island flavors. Featuring a buttery graham cracker crust and a creamy filling made with sweetened condensed milk, coconut cream, and fresh lime juice, this pie is a luscious fusion of tangy, sweet, and tropical notes. Juicy bursts of fresh blueberries and crushed pineapple are delicately folded into the airy filling, while a sprinkle of toasted shredded coconut adds just the right amount of crunch. Garnish with fresh pineapple chunks, extra blueberries, or maraschino cherries for an eye-catching presentation. With just 20 minutes of prep time and no oven required, this easy summer pie is perfect for gatherings, barbecues, or whenever you crave a taste of the tropics. Serve chilled and savor your slice of sunshine!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 0.5 cups Unsalted butter, melted
- 2 tablespoons Granulated sugar
- 1 cup Crushed pineapple (canned), drained
- 1 cup Fresh blueberries
- 1 14-ounce can Sweetened condensed milk
- 0.5 cup Coconut cream
- 0.25 cup Fresh lime juice
- 1 teaspoon Vanilla extract
- 2 cups Whipped topping
- 0.5 cup Shredded coconut, toasted
- 0.5 cup Fresh pineapple chunks (optional, for garnish)
- 0.25 cup Additional fresh blueberries (optional, for garnish)
- 6 pieces Maraschino cherries (optional, for garnish)
Instructions
In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated.
Press the crumb mixture firmly into the bottom and sides of a 9-inch pie pan to form an even crust. Place the crust in the refrigerator to set while you prepare the filling.
In a large bowl, stir together the sweetened condensed milk, coconut cream, lime juice, and vanilla extract until smooth and well combined.
Gently fold in the crushed pineapple and 1 cup of fresh blueberries into the mixture.
Carefully fold in the whipped topping, ensuring the filling remains light and airy.
Pour the mixture into the prepared graham cracker crust, smoothing the top with a spatula.
Sprinkle the toasted shredded coconut evenly over the top of the filling.
Refrigerate the pie for at least 4 hours (or overnight) to allow it to set properly.
Before serving, optionally garnish the pie with fresh pineapple chunks, additional blueberries, and maraschino cherries for a tropical presentation.
Slice and serve chilled. Enjoy the sweet and tangy flavors of this Blueberry Pineapple Pina Colada Pie!
Nutrition Facts
Calories |
537 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.8 g | 36% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 190 mg | 8% | |
| Total Carbohydrate | 67.5 g | 25% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 54.2 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 165 mg | 13% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 334 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
