Best Pina Colada Custard Pie Virgin No Alcohol Recipes
PINA COLADA PIE
Steps:
- For the crust: Preheat the oven to 350 degrees F. Spray a 9-inch pie plate with nonstick cooking spray.
- In the bowl of a food processor, grind the cookies and pecans into a fine crumb. Add the coconut, butter and salt and pulse a few more times to combine. Dump the mixture into the prepared pie plate and press the mixture evenly up the sides and along the bottom. Bake until lightly browned, 10 to 12 minutes. Transfer to a wire rack until slightly cooled. Leave the oven on.
- For the fresh pineapple layer: Add the pineapple and granulated sugar to a saucepan. In a small bowl, stir together the cornstarch and lime juice, then add the mixture to the saucepan with the pineapple. Bring to a boil over medium-high heat, whisking until combined. Continue cooking and whisking until the mixture starts to thicken, about a minute. Transfer to a bowl and allow to cool slightly.
- For the creamy coconut layer: In the bowl of a stand mixer or in a large bowl with an electric mixer, beat the cream cheese until very smooth. Add the coconut cream, zest and rum extract and beat until combined and smooth. Beat in the eggs one at a time.
- Spread the pineapple mixture into the cooled crust. Pour the cream cheese mixture on top of the pineapple mixture. Bake until the filling is set, 40 to 50 minutes. Tent the edges of the crust with aluminum foil if the crust gets too dark. Remove to a wire rack and let cool to room temperature, then cover and refrigerate for at least 4 hours and up to overnight.
- For the topping: When ready to serve, whip together the heavy cream and confectioners' sugar in a large bowl to soft peaks. Spread the topping onto the chilled pie. Decorate the top of the pie with the coconut.
VIRGIN PIñA COLADA RECIPE
Steps:
- Gather the ingredients.
- Place frozen pineapple chunks and ice in a blender .
- Pour pineapple juice and coconut milk over top. Add brown sugar, if using. Puree until smooth. Taste to test the sweetness and add more sugar, if needed.
- Pour into glasses and garnish with fresh pineapple wedges or a maraschino cherry.
Nutrition Facts : Calories 167 kcal, Carbohydrate 40 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 1 g, Sodium 8 mg, Sugar 36 g, Fat 1 g, ServingSize 2 to 3 servings, UnsaturatedFat 0 g
VIRGIN PIñA COLADA
A virgin piña colada is just coconut cream and pineapple juice. This version of the nonalcoholic piña colada recipe goes further for balance and complexity.
Provided by Derek Brown
Time 3m
Yield Makes 1 cocktail
Number Of Ingredients 7
Steps:
- Combine pineapple juice, cream of coconut, cane syrup, apple cider vinegar, vanilla extract, and salt tincture in a blender with a ½ cup of ice and blend until smooth.
- Pour into hurricane glass and garnish with pineapple slice and frond.
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