Escape to a tropical paradise with every bite of this delightful Pina Colada Pie. Inspired by the classic cocktail, this pie combines the flavors of coconut, pineapple, and a hint of rum, creating a refreshing and creamy dessert that’s perfect for summer gatherings, beach-themed parties, or any time you need a taste of the tropics. Easy to make and impossible to resist, this pie will transport you straight to an island getaway.
Ingredients:
- Crust:
- ½ cup shredded coconut
- 2 cups crushed graham crackers
- ⅓ cup butter, melted
- Filling:
- 2 (8 ounce) packages cream cheese, softened
- 1 cup cream of coconut
- 1 teaspoon rum-flavored extract
- 1 (8 ounce) container frozen whipped topping, thawed
- 1 (8 ounce) can crushed pineapple, drained
- ½ cup maraschino cherries, chopped
- ½ cup chopped pecans
Instructions:
- Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the shredded coconut, crushed graham crackers, and melted butter. Mix until the ingredients are well combined and the mixture resembles wet sand.
- Press the mixture evenly into the bottom and up the sides of a 9-inch pie pan to form the crust.
- Bake the crust in the preheated oven for 8-10 minutes, or until it is lightly golden. Remove from the oven and let it cool completely.
- Make the Filling:
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the cream of coconut and rum-flavored extract to the cream cheese, beating until well combined and smooth.
- Gently fold in the thawed whipped topping until fully incorporated.
- Add the drained crushed pineapple, chopped maraschino cherries, and chopped pecans to the mixture, folding gently until evenly distributed.
- Assemble the Pie:
- Pour the filling into the cooled crust, spreading it out evenly.
- Smooth the top with a spatula, and decorate with additional maraschino cherries, pineapple slices, or a sprinkle of shredded coconut if desired.
- Chill:
- Refrigerate the pie for at least 4 hours, or until it is set and firm.
- Serve:
- Slice and serve chilled. Enjoy the creamy, tropical flavors with each bite.
Cook Notes and Variations:
- Toasted Coconut Crust: For an added depth of flavor, toast the shredded coconut in a dry skillet over medium heat until golden brown before adding it to the graham cracker crust mixture.
- Fresh Pineapple: If you prefer fresh over canned, you can use finely chopped fresh pineapple instead of canned crushed pineapple. Make sure to drain it well to prevent excess moisture in the pie.
- Alcoholic Version: For an adult twist, replace the rum-flavored extract with a tablespoon of actual rum.
- Nut-Free Option: Omit the chopped pecans if you have nut allergies or prefer a nut-free version.
Keto Version:
- To make this recipe keto-friendly, use almond flour instead of graham crackers for the crust and a low-carb sweetener instead of sugar in the crust mixture. Use full-fat cream cheese and a sugar-free whipped topping. Ensure the cream of coconut is unsweetened or use a keto-friendly sweetened version.
Low Carb Version:
- For a lower carb version, you can use a low-carb graham cracker crust alternative and reduce the amount of pineapple and cherries, as these fruits are higher in carbs. You can also use a low-carb sweetener in place of any sugar.
Pina Colada Pie is a delightful dessert that brings the flavors of the tropics right to your table. It’s an easy-to-make, no-bake pie that’s perfect for warm weather and festive occasions. Whether you’re looking for a refreshing summer treat or a tropical escape in dessert form, this pie is sure to impress. Give it a try and enjoy a slice of paradise with every bite!
Frequently Asked Questions (FAQs):
Q: Can I make Pina Colada Pie ahead of time?
A: Yes, you can make this pie a day in advance. Just cover it and store it in the refrigerator until you’re ready to serve.
Q: Can I freeze Pina Colada Pie?
A: While you can freeze this pie, it’s best enjoyed fresh. If you do choose to freeze it, wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw it in the refrigerator before serving.
Q: What can I use instead of rum-flavored extract?
A: If you don’t have rum-flavored extract, you can use vanilla extract or a tablespoon of actual rum for an alcoholic version.
Q: Can I use fresh coconut instead of shredded coconut?
A: Yes, you can use fresh coconut. Grate it finely and toast it lightly if desired for extra flavor.
Q: How long will Pina Colada Pie last in the refrigerator?
A: The pie will last for about 3-4 days in the refrigerator when stored properly in an airtight container.
Q: Can I use a store-bought crust?
A: Absolutely! If you’re short on time, a pre-made graham cracker crust will work just fine for this recipe.
