Pina Colada Cream Pie
Indulge in a slice of tropical paradise with this Pina Colada Cream Pie, a dreamy dessert that combines the bold flavors of pineapple and coconut in a luscious creamy filling. Nestled on a buttery graham cracker crust, this delightful pie is infused with the essence of the tropics, thanks to the combination of pineapple juice, rich coconut milk, and a hint of vanilla (or a splash of rum for an extra island-inspired kick!). Topped with fluffy whipped cream, golden toasted coconut, juicy pineapple chunks, and vibrant maraschino cherries, every forkful is a perfect balance of sweet, tangy, and creamy. Easy to make and visually stunning, this no-fail recipe is ideal for summer picnics, luau-themed parties, or anytime you crave a bite of sunshine. Serve it chilled for a refreshing finish to any meal! Keywords: pina colada cream pie, pineapple coconut pie, tropical dessert, no-fail pie recipe, chilled summer dessert.
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Recipe Information
Ingredients
- 8 sheets graham crackers
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 1.5 cups pineapple juice
- 1 cup coconut milk
- 0.5 cup granulated sugar
- 3 tablespoons cornstarch
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1 tablespoon rum (optional)
- 0.5 cup sweetened shredded coconut, toasted
- 1 cup whipped cream
- 0.5 cup pineapple chunks (for garnish)
- 8 pieces maraschino cherries (for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a food processor, pulse the graham crackers into fine crumbs. Mix the crumbs with melted butter and 2 tablespoons of sugar in a bowl until evenly combined.
Press the mixture into the bottom and sides of a 9-inch pie pan to form an even crust. Bake in the preheated oven for 8-10 minutes until lightly golden. Remove and let cool completely.
In a medium saucepan, whisk together pineapple juice, coconut milk, 1/2 cup sugar, and cornstarch over medium heat until combined. Cook while stirring until thickened, about 5-7 minutes.
In a small bowl, whisk the egg yolks. Slowly drizzle in 1/4 cup of the hot pineapple mixture into the yolks, whisking constantly to temper them.
Pour the tempered yolks back into the saucepan, whisking constantly. Cook for another 2 minutes until the mixture thickens further. Remove from heat and stir in vanilla extract and rum (if using).
Pour the pineapple filling into the cooled crust. Smooth the top with a spatula and let it cool at room temperature for 15-20 minutes, then refrigerate for at least 3 hours, or until fully set.
Once the pie is set, top it with whipped cream. Sprinkle toasted coconut on top and garnish with pineapple chunks and maraschino cherries.
Slice and serve chilled. Enjoy your tropical escape with every creamy bite!
Nutrition Facts
Calories |
351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.8 g | 23% | |
| Saturated Fat | 9.9 g | 49% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 67 mg | 3% | |
| Total Carbohydrate | 43.8 g | 16% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 34.1 g | ||
| Protein | 2.7 g | 5% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 30 mg | 2% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 149 mg | 3% | |
*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.
