Pina Colada Pie
User Reviews
5
Pina Colada Pie
Description
The Pina Colada Pie features a graham cracker crust pressed firmly into a pie dish, chilled for a firm base. The filling blends softened cream cheese with sugar and rum extract, then folds in well-drained crushed pineapple and shredded coconut for tropical flavor and texture. Light, stiffly whipped cream is carefully incorporated for a fluffy, airy consistency. The pie is chilled to set, allowing flavors to meld and the filling to firm up. The whipped cream topping, maraschino cherries, and optional toasted coconut garnish complete the presentation.
This pie delivers a balance of creamy, sweet, and slightly tangy flavors with tropical notes from pineapple and coconut. The texture contrasts the crumbly, buttery crust with the smooth, fluffy filling. It’s a dessert that pairs well with casual meals or summertime occasions where a cool, fruity dessert is desired.
For proper handling, drain pineapple thoroughly to avoid excess moisture that might loosen the filling. The pie keeps well refrigerated for up to three days when covered carefully to prevent moisture buildup on the surface. Freezing is not recommended as it affects texture and stability.
Ingredients
Crust
- 1 1/2 cup graham cracker crumbs
- 1/2 cup butter salted
- 1/3 cup granulated sugar
Pie Filling
- 1 1/2 cup heavy cream very cold
- 1 tablespoon powdered sugar
- 8 ounces cream cheese softened
- 1/3 cup granulated sugar
- 1 teaspoon rum extract
- 15 ounces pineapple drained well, crushed
- 1 cup sweetened shredded coconut
- toasted coconut optional garnish
- Whipped Cream
- maraschino cherries
Instructions
- In a medium sized bowl, mix together with a fork the graham crumbs, melted butter, and sugar.
- Next, pour the graham crumb mixture into a 9 inch pie plate. Press the mixture into the bottom of the pan and up the sides, then place it in the fridge to chill.
- In a separate bowl, whip the heavy cream with a mixer until soft peaks begin to form, then add the powdered sugar to the cream. Continue mixing until the peaks are stiff. You’ll find the mixture easier to work with if you chill the bowl, cream and beaters. When finished, set the whipped cream aside.
- Pour the crushed pineapple into a sieve and press down to drain the juice, then set it aside.
- In a different bowl, use the hand mixer to beat the softened cream cheese until it’s smooth and creamy. Once smooth, add the sugar and rum extract and continue to beat the cream cheese mixture.
- To the cream cheese mixture, fold in the drained pineapple and coconut. Once combined, gently fold in the whipped cream.
- Pour this finished mixture into the graham cracker pie crust, then let it chill for at least 3 hours. After three hours, add your toppings and serve.
Notes
- Store the pie covered in the refrigerator for up to three days to maintain freshness and texture.
- Use toothpicks to prevent plastic wrap from sticking to the pie surface when covering.
- Do not freeze this pie as the texture and filling stability are compromised.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 568kcal | 28% |
| Carbohydrates | 46g | 15% |
| Protein | 5g | 10% |
| Fat | 42g | 65% |
| Saturated Fat | 26g | 130% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 110mg | 37% |
| Sodium | 327mg | 14% |
| Potassium | 216mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 35g | 70% |
| Vitamin A | 1418IU | 28% |
| Vitamin C | 5mg | 6% |
| Calcium | 83mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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