This Pina Colada Pie is definitely a new favorite of mine! It’s so light and summery, and the pineapple and coconut flavors are TO DIE FOR! I’m in love with it.
If you like pina coladas, you definitely have to make these Pina Colada Cupcakes too!
Pina Colada Pie
This is not just any pie — it’s a celebration pie. It really is so darn good, you will not want to share. I really, really didn’t. But I’m working on my fitness and eating a whole pie myself just wasn’t in the cards. However I did eat more of this pie than most things I’ve made recently. #truth
The filling is super light, made with cream cheese and Cool Whip. You could definitely use homemade whipped cream too. The filling is flavored with coconut extract and little coconut rum. Not exactly baby friendly, I know, but it’s pina colada! You could totally leave it out though and add a touch more extract.
The pineapple filling is next. OMG.
I actually had to make this pie multiple times because of this layer. The first time it wasn’t thick enough and the pie was more coconut than pineapple, thus missing out on the perfect combination of two wonderful flavors that make a pina colada.
The light, mousse-y coconut layer with the fruity pineapple layer is just to die for. I know I keep saying that, but really.
The only way to make it better was to top it with fresh whipped cream flavored with a little bit of pineapple and coconut.
You really have to make this pie. It’s begging you to make it. I’m begging you to make it. I mean, it’s for a good cause. It’s a celebration pie. 🙂
You Might Also Like
- Pina Colada Layer Cake
- Pina Colada Cupcakes
- Pina Colada Cookie Cups
- Pineapple Coconut Bars
- Pineapple Upside Down Trifles
Pina Colada Pie
save this recipe
Enter your email & we’ll send it to your inbox. Plus get new recipes from us every week!
Ingredients
- 1 unbaked pie crust (store-bought or homemade)
Pineapple Filling
- 2/3 cup granulated sugar
- 3 tbsp cornstarch
- 1 can (16 oz) crushed pineapple (with juice)
- 2/3 cup water
- 1/4 tsp vanilla extract
Coconut Cream Filling
- 6 oz. cream cheese (softened)
- 1/2 cup granulated sugar
- 2 tsp coconut extract
- 1 tbsp coconut rum
- 6 oz Cool Whip
Whipped Cream
- 2/3 cup heavy whipping cream
- 1/4 cup + 2 tbsp powdered sugar
- 2 tbsp pineapple juice
- 1/4 tsp coconut extract
Instructions
- Bake pie crust in an 8- or 9-inch pie pan according to package instructions. Set aside to cool.
- Combine sugar and cornstarch in a saucepan. Stir in pineapple, including juice (except reserve 2 tbsp juice for whipped cream), and water.
- Cook over medium-high heat, stir constantly until mixture thickens and come to a boil, about 10 minutes.
- Allow to boil for 1 1/2 minutes, then remove from heat.
- Stir in vanilla extract and set aside to cool for about 10 minutes.
- Meanwhile, beat cream cheese, sugar, coconut extract and coconut rum together in a medium sized bowl until smooth. Fold in the cool whip.
- Pour filling into cooled pie crust and smooth into an even layer
- Top cream cheese mixture with pineapple mixture. Spread into an even layer.
- Refrigerate until firm.
- To make the whipped cream, whip heavy whipping cream 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 and top with pineapple slices, toasted coconut and cherries.
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Enjoy!
I didn’t leave any stars because I have a question before I make this. Do you think the pineapple filling could be done in the microwave?
In theory, it’s possible. But you have less control with the microwave and in order to keep stirring it, you have to remove it from the heat over and over. You run the risk of under heating it and it not being thick enough, or over heating it and it being too thick.