Blueberry Pineapple Pina Colada Pie

Transport yourself to a tropical paradise with this Blueberry Pineapple Pina Colada Pie, a no-bake dessert brimming with vibrant island flavors. Featuring a buttery graham cracker crust and a creamy filling made with sweetened condensed milk, coconut cream, and fresh lime juice, this pie is a luscious fusion of tangy, sweet, and tropical notes. Juicy bursts of fresh blueberries and crushed pineapple are delicately folded into the airy filling, while a sprinkle of toasted shredded coconut adds just the right amount of crunch. Garnish with fresh pineapple chunks, extra blueberries, or maraschino cherries for an eye-catching presentation. With just 20 minutes of prep time and no oven required, this easy summer pie is perfect for gatherings, barbecues, or whenever you crave a taste of the tropics. Serve chilled and savor your slice of sunshine!

Nutriscore Rating: 46/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 8

Ingredients

• 1.5 cups Graham cracker crumbs
• 0.5 cups Unsalted butter, melted
• 2 tablespoons Granulated sugar
• 1 cup Crushed pineapple (canned), drained
• 1 cup Fresh blueberries
• 1 14-ounce can Sweetened condensed milk
• 0.5 cup Coconut cream
• 0.25 cup Fresh lime juice
• 1 teaspoon Vanilla extract
• 2 cups Whipped topping
• 0.5 cup Shredded coconut, toasted
• 0.5 cup Fresh pineapple chunks (optional, for garnish)
• 0.25 cup Additional fresh blueberries (optional, for garnish)
• 6 pieces Maraschino cherries (optional, for garnish)

Directions

Step 1

In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated.

Step 2

Press the crumb mixture firmly into the bottom and sides of a 9-inch pie pan to form an even crust. Place the crust in the refrigerator to set while you prepare the filling.

Step 3

In a large bowl, stir together the sweetened condensed milk, coconut cream, lime juice, and vanilla extract until smooth and well combined.

Step 4

Gently fold in the crushed pineapple and 1 cup of fresh blueberries into the mixture.

Step 5

Carefully fold in the whipped topping, ensuring the filling remains light and airy.

Step 6

Pour the mixture into the prepared graham cracker crust, smoothing the top with a spatula.

Step 7

Sprinkle the toasted shredded coconut evenly over the top of the filling.

Step 8

Refrigerate the pie for at least 4 hours (or overnight) to allow it to set properly.

Step 9

Before serving, optionally garnish the pie with fresh pineapple chunks, additional blueberries, and maraschino cherries for a tropical presentation.

Step 10

Slice and serve chilled. Enjoy the sweet and tangy flavors of this Blueberry Pineapple Pina Colada Pie!

Nutrition Facts

Serving size	(1730.6g)

Amount per serving	% Daily Value*
Calories	4890.8

Total Fat 271.2g	0%
Saturated Fat 189.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 478.1mg	0%
Sodium 1707.5mg	0%
Total Carbohydrate 576.7g	0%
Dietary Fiber 30.9g	0%
Total Sugars 433.0g
Protein 59.2g	0%

Vitamin D 79.8IU	0%
Calcium 1387.8mg	0%
Iron 11.7mg	0%
Potassium 2981.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.0%

Protein: 4.8%

Carbs: 46.3%