Pina Colada Custard Pie Virgin No Alcohol
Transport your taste buds to a tropical paradise with this indulgent Pina Colada Custard Pie—completely alcohol-free and perfect for the whole family! Featuring a buttery graham cracker crust, a creamy coconut custard filling infused with sweet shredded coconut and tangy crushed pineapple, and a hint of vanilla, this dessert delivers classic pina colada flavors in every bite. The silky custard, thickened with rich coconut milk and tempered egg yolks, bakes to perfection in just minutes and sets into a luscious texture after a quick chill in the refrigerator. Garnish with fluffy whipped cream, toasted coconut flakes, and fresh pineapple chunks for a stunning finish that’s as beautiful as it is delicious. This easy-to-make tropical pie is ideal for summer gatherings, dinner parties, or whenever you crave a refreshing, no-alcohol twist on a creamy classic. Enjoy a slice of paradise today!
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Recipe Information
Ingredients
- 1 ready-made crust (9 inches) Graham cracker crust
- 1 cup Crushed pineapple (drained)
- 1.5 cups Sweetened shredded coconut
- 1 cup Coconut milk
- 0.5 cup Heavy cream
- 0.75 cup Granulated sugar
- 0.25 cup Cornstarch
- 4 large Egg yolks
- 1 teaspoon Vanilla extract
- 1 cup (optional) Whipped cream (for topping)
- 0.25 cup (optional) Toasted coconut flakes (for garnish)
- 0.25 cup (optional) Pineapple slices or chunks (for garnish)
Instructions
Preheat your oven to 350°F (175°C).
Use a ready-made graham cracker crust or prepare your own from scratch, and set it aside.
In a medium-sized saucepan, whisk together the coconut milk, heavy cream, granulated sugar, and cornstarch until smooth.
Place the saucepan over medium heat and cook, stirring constantly, until the mixture begins to thicken (about 5–7 minutes).
In a separate bowl, whisk the egg yolks. Slowly add a few tablespoons of the hot coconut milk mixture into the yolks while whisking vigorously to temper (gradually warm) them.
Pour the tempered egg yolks back into the saucepan and continue to cook for another 2–3 minutes until the mixture is rich and fully thickened.
Remove the saucepan from heat and stir in the vanilla extract. Then, fold in the drained crushed pineapple and shredded coconut until well combined.
Pour the custard mixture into the graham cracker crust, using a spatula to spread it evenly.
Bake the pie in the preheated oven for 10–12 minutes, just until the edges are set.
Remove the pie from the oven and allow it to cool to room temperature before refrigerating for at least 4 hours (or overnight) to set completely.
When ready to serve, top the pie with whipped cream, toasted coconut flakes, and pineapple slices or chunks if desired.
Slice and enjoy your tropical Pina Colada Custard Pie, completely alcohol-free and delicious!
Nutrition Facts
Calories |
4100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 249.6 g | 320% | |
| Saturated Fat | 158.5 g | 792% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 1016 mg | 339% | |
| Sodium | 1237 mg | 54% | |
| Total Carbohydrate | 432.6 g | 157% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 294.7 g | ||
| Protein | 33.5 g | 67% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 374 mg | 29% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1326 mg | 28% | |
*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.
