Best Pina Colada Pie 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.

PINA COLADA PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread coconut evenly onto a baking sheet and toast in preheated oven 5 minutes, until golden brown. Remove and set aside.
• In a medium bowl, mix together vanilla wafer crumbs and melted butter or margarine. Press firmly into bottom and sides of a 9 inch pie pan.
• In a large mixing bowl, beat together cream cheese and coconut cream until fluffy. Mix in rum extract. Fold in whipped topping, pineapple, cherries, and nuts. Spread mixture into crust. Sprinkle with toasted coconut. Chill several hours before serving.

STRAWBERRY PINA COLADA PIE

Steps:

• Beat cream cheese and milk in large bowl with electric mixer until well blended. Add dry pudding mix and pineapple; mix well. Gently stir in 2 cups of the whipped topping; spoon into crust.
• Refrigerate 3 hours or until firm.
• Top with coconut, strawberries and remaining whipped topping just before serving. Store leftovers in refrigerator.

BLUEBERRY-PINEAPPLE PINA COLADA PIE

Steps:

• Roll out and fit pastry into a 9-inch pie pan; sculpt the edge into an upstanding ridge; place in freezer for 15 minutes.
• Preheat oven to 400°.
• In a bowl, combine the blueberries, pineapple, and pina colada concentrate in a large bowl.
• In a small bowl, mix the sugar and cornstarch together in a small bowl, then stir the mixture into the fruit.
• Stir in the rum, coconut extract, and salt; scrape the filling into the chilled pie shell; smooth the top with a spoon.
• Place the pie on the center oven rack and bake for 30 minutes.
• Meanwhile, make coconut crumb topping: add flour, coconut, sugar, and salt to a food processor; pulse briefly to mix.
• Scatter the butter over the top and pulse until the mixture starts to form gravelly crumbs.
• Dump the crumbs into a large bowl and rub between your fingers to form large, buttery crumbs; refrigerate until ready to use.
• Remove pie from oven and decrease temperature to 375°; carefully dump the crumbs in the center of the pie, spreading them evenly over the surface; tamp them down lightly.
• Return pie to oven, rotate 180°; slide a large foil lined baking sheet onto the rack below to catch any spills.
• Continue baking about 30 minutes until juices bubble thickly around the edge.
• If top starts to get too brown, cover loosely with foil for the last 15 minutes.
• Transfer pie to a wire rack; let cool for at least 1 hour before serving.

PINA COLADA PIE

Steps:

• In a large bowl, combine nectar, coconut milk, and 1 teaspoon rum extract. Sprinkle pudding mix over liquid and whisk for 2 minutes. Fold in coconut and 1/2 of the whipped topping.
• Pour into pre-baked pie crust and chill in refrigerator for at least 3 hours.
• Combine remaining whipped topping with 1/2 teaspoon rum extract. Top chilled pie with whipped topping and toasted coconut.

PINA COLADA KEY LIME PIE

Steps:

• Preheat the oven to 350 degrees F.
• For the crust: Combine the graham crumbs, butter, honey, and brown sugar in a bowl. Do not over mix as it will make the crust tough.
• Evenly spread the mixture on the bottom and up the sides of an ungreased 9-inch pie tin or glass pie dish. Bake for 8 to 10 minutes. Remove from the oven, place on a cooling rack, and let rest.
• For the filling: Combine the cold whipping cream, confectioners' sugar, and vanilla and whip, using a hand mixer or stand mixer, until peaks form.
• Combine the sweetened condensed milk, diced pineapple, shredded coconut, and 4 ounces of the whipped cream mixture in a 6-quart mixing bowl and whisk well. (Place the balance of the whipped cream mixture in the fridge to keep it stiff.) Once well incorporated, slowly add the Key lime juice in intervals, do not add all at once. The juice will have a chemical reaction with the cream, causing it to thicken. Do not over mix as it will break down the mixture, causing it to become runny. The mixture will begin to thicken (you want it thick).
• Once the crust has cooled, spoon the pie filling into the center of the crust and spread evenly towards the edges with a pastry knife or the spoon. Place into the fridge for 2 hours to completely set up.
• Fill a pastry bag 1/2 way and squeeze dollops of the remaining whipped cream around the border of the cooled pie. Sprinkle coconut chips on top of the whipped cream border. Make a pot of coffee, cut the pie into your desired portion size, and sit down and enjoy!

EASY PIñA COLADA PUDDING PIE

Steps:

• Beat cream cheese and milk in large bowl with mixer until blended. Add dry pudding mix and pineapple; beat 2 min. Gently stir in 2 cups COOL WHIP and 1/4 cup coconut.
• Pour into crust.
• Refrigerate 3 hours or until firm. Top with remaining COOL WHIP and coconut just before serving.

PIñA COLADA ICE-CREAM PIE

Steps:

• Gently stir cream of coconut, pineapple and rum into ice cream in large bowl. Spoon into pie crust. Cover and freeze at least 4 hours or overnight.
• Let pie stand at room temperature 10 to 15 minutes before serving.

FROZEN PINA COLADA PIE - DIABETIC FRIENDLY

Steps:

• 1. PREHEAT: Oven to 350 degrees F. IN: Small bowl, combine graham cracker crumbs, brown sugar, coconut, and butter. PAT: Into 9-inch pie plate. BAKE: 8 to 10 minutes or until golden brown. REMOVE: From oven and cool completely. CAREFULLY: Spread pineapple sherbet over cooled crust. MIX: Whipped topping and coconut extract and carefully spread on top of pineapple sherbet. SPRINKLE: With toasted coconut. COVER: And freeze 2 hours or overnight. WHEN: Ready to serve cut in 10 equal servings. COVER: And store leftovers in freezer.
• 2. ***Substitute your favorite sherbet flavor for the pineapple, if desired.

PINA COLADA CUSTARD PIE- VIRGIN, NO ALCOHOL

Steps:

• Wisk together milk, first 2 eggs, brown sugar and cocunut milk. Whip until smooth.
• Add other eggs and rum extract, whip until smooth again, stir in pineapple.
• Coat a 9 inch pie pan, with nonstick spray, place in baking pan, large enough to hold, pour custard into pie shell. Fill baking pan with water until it reaches halfway up the sides of the pie pan (water baking).
• Bake for 1 hour at 350 degrees.
• Sprinkle with coconut and refrigerate for 2 hours before serving.

MAGIC PINA COLADA PIE

Steps:

• 1. preheat oven to 350. mix all ingredients except for 1 cup of coconut.grease a 10 inch pie plate. pour all into plate top with remaining coconut.bake for 45 minutes or when knife inserted comes out clean.

TROPICAL PINA COLADA PIE

Steps:

• Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Beat cream cheese in large bowl with mixer until creamy. Gradually beat in gelatin. Stir in pineapple, rum and 1 cup COOL WHIP with whisk.
• Sprinkle 2 Tbsp. each coconut and nuts onto bottom of crust; cover with COOL WHIP mixture. Refrigerate 3 hours or until set.
• Top with remaining COOL WHIP just before serving. Sprinkle with remaining coconut and nuts.

STRAWBERRY-PINA COLADA PIE

Steps:

• Mix wafer crumbs and butter until blended; press into bottom and up side of 9-inch pie plate.
• Beat cream cheese and milk in large bowl with mixer until blended. Add dry pudding mix and pineapple; beat 2 min. Whisk in 2 cups COOL WHIP; pour into crust.
• Refrigerate 3 hours or until firm. Top with coconut, berries and remaining COOL WHIP just before serving.

MARGE'S EASY PINA COLADA PUDDING PIE

Steps:

• Beat Neufchatel and milk in large bowl with mixer until blended. Add dry pudding mix and pineapple; beat 2 min. Gently stir in 2 cups COOL WHIP and 1/4 cup coconut.
• Pour into crust.
• Refrigerate 3 hours or until firm. Top with remaining COOL WHIP and coconut just before serving.

PINA COLADA PIE

Steps:

• In a large bowl, combine nectar, coconut milk, and 1 teaspoon rum extract. Sprinkle pudding mix over liquid and whisk for 2 minutes. Fold in coconut and 1/2 of the whipped topping. Pour into pre-baked pie crust and chill in refrigerator for at least 3 hours. Combine remaining whipped topping with 1/2 teaspoon rum extract. Top chilled pie with whipped topping and toasted coconut.

IMPOSSIBLE PINA COLADA PIE

Steps:

• Preheat oven to 350ºF.
• Grease a 10 x 1 1/2-inch pie plate.
• Beat all ingredients, except 1 cup coconut, 30 seconds in blender on high or 1 minute with hand beater.
• Pour into pie plate.
• Sprinkle with reserved coconut.
• Bake until knife inserted in center comes out clean, 40 to 45 minutes.
• Garnish with sliced pineapple and whipped cream, if desired.
• Keep refrigerated.

PINA COLADA PIE

Steps:

• Preheat oven to 325°F. Mix coconut, graham cracker crumbs and margarine until well blended. Press firmly onto bottom and up side of 9-inch pie plate. Bake 10 minutes; cool.
• Add milk to dry pudding mix; stir 2 minutes or until well blended. Stir in sour cream until well blended. Gently stir in pineapple and marshmallows; spoon into crust.
• Refrigerate at least 1 hour. Top with whipped topping and cherries just before serving. Store leftover pie in refrigerator.

PIñA COLADA PIE ON THE GRILL RECIPE - (4.5/5)

Steps:

• Heat gas or charcoal grill. In medium bowl, beat dry pudding mix and milk as directed on box (milk amount is slightly less than called for on box). Let set up 5 minutes. Meanwhile, remove pie crust from pouch; gently press crust in bottom and up side of 8-inch cast-iron skillet, leaving crust overhanging edge of skillet. Add pineapple, rum and 1/2 cup of the coconut to pudding; stir until well combined. Spoon into crust. Sprinkle with remaining 1/2 cup coconut. Fold crust edge over filling, pleating as necessary and leaving filling uncovered in center. Brush crust with egg. Place skillet on grill over medium-high heat. Cover grill; cook 10 to 14 minutes or until crust is golden brown. Cool slightly before serving. If you want to make hand pies instead, cut pie crust into 6-inch rounds. Spoon pudding mixture on each round; fold crust over filling and press edges firmly with fork to seal. Be sure to lightly oil one side of the pie so it doesn't stick to the grill. Place pies, oiled side down, on grill. Cook 8 minutes; turn and cook other side until crust is golden brown. Top with toasted coconut and vanilla ice cream for a fun summer treat.

PINA COLADA PIE

Steps:

• 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.
• 2. In a large bowl with a hand mixer, beat the sour cream and Ricotta Cheese on high speed for one minute.
• 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.
• 4. Spoon into cooled pie shell. Sprinkle toasted coconut evenly over the pie. Refrigerate until ready to serve.
• 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.

PINA COLADA PIE

Steps:

• 1. Combine cream cheese, condensed milk, pineapple juice together and beat until smooth.
• 2. Gently fold in coconut, crushed drained pineapple and 1 1/2 cups whipped topping.
• 3. Pour into graham cracker crust, cover with remaining 1 1/2 cups whipped topping and freeze 8 hours or over night.