Pina Colada Pie

5 from 1 vote

This Pina Colada Pie recipe brings a delightful tropical twist to your dessert table with its creamy coconut cream cheese filling and a tangy pineapple topping. The pie is made even more luxurious with a whipped cream topping, garnished with toasted coconut and cherries for a perfect finishing touch.

Course Dessert

Cuisine American

Keyword pie, pina colada, Thanksgiving

Prep Time 30

Cook Time 10

Total Time 40

Servings servings

Calories 453kcal

Author Laura

Equipment

Ingredients

1 prepared pie shell

Pineapple Filling

⅔ cup sugar
3 Tbsp cornstarch
16 oz can crushed pineapple with juice
⅔ cup water
¼ tsp coconut extract

Coconut Cream Filling

6 oz light cream cheese softened
½ cup sugar
2 tsp coconut extract
½ tsp rum extract
6 oz Cool Whip ¾ of a 8 oz container

Coconut Whipped Cream

⅔ cup heavy whipping cream
¼ cup powdered sugar
2 Tbsp pineapple juice
¼ tsp coconut extract
Optional garnish - toasted coconut and maraschino cherries

Instructions

For the pineapple filling - In a large sauce pan, whisk sugar and cornstarch in a saucepan. Set aside 2 Tbsp juice from the can of pineapple to use later for whipped cream
Add the pineapple and water to the sauce pan. Cook over medium-high heat, stir constantly until mixture thickens and come to a boil. Allow to boil for 1 1/2 minutes, then remove from heat.
Stir in 1/4 tsp coconut extract and set aside to cool.
Meanwhile, in a medium bowl, beat cream cheese, sugar, coconut extract and coconut rum together with a mixer. Then fold in the Cool Whip.
Pour the coconut cream cheese filling into cooled pie crust and smooth into an even layer
Then top with cooled pineapple mixture. Spread into an even layer and refrigerate until firm.
To make the whipped cream, whip whipping cream in a bowl with a mixer until it begins to thicken.
Add powdered sugar, pineapple juice and coconut extract and whip until stiff peaks form.
Spread whipped cream on the top of the pie. Garnish with toasted coconut and cherries just before serving if desired.

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