Pina Colada Cream Pie

Indulge in a slice of tropical paradise with this Pina Colada Cream Pie, a dreamy dessert that combines the bold flavors of pineapple and coconut in a luscious creamy filling. Nestled on a buttery graham cracker crust, this delightful pie is infused with the essence of the tropics, thanks to the combination of pineapple juice, rich coconut milk, and a hint of vanilla (or a splash of rum for an extra island-inspired kick!). Topped with fluffy whipped cream, golden toasted coconut, juicy pineapple chunks, and vibrant maraschino cherries, every forkful is a perfect balance of sweet, tangy, and creamy. Easy to make and visually stunning, this no-fail recipe is ideal for summer picnics, luau-themed parties, or anytime you crave a bite of sunshine. Serve it chilled for a refreshing finish to any meal! Keywords: pina colada cream pie, pineapple coconut pie, tropical dessert, no-fail pie recipe, chilled summer dessert.

Nutriscore Rating: 50/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 8

Ingredients

• 8 sheets graham crackers
• 6 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar
• 1.5 cups pineapple juice
• 1 cup coconut milk
• 0.5 cup granulated sugar
• 3 tablespoons cornstarch
• 4 large egg yolks
• 1 teaspoon vanilla extract
• 1 tablespoon rum (optional)
• 0.5 cup sweetened shredded coconut, toasted
• 1 cup whipped cream
• 0.5 cup pineapple chunks (for garnish)
• 8 pieces maraschino cherries (for garnish)

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

In a food processor, pulse the graham crackers into fine crumbs. Mix the crumbs with melted butter and 2 tablespoons of sugar in a bowl until evenly combined.

Step 3

Press the mixture into the bottom and sides of a 9-inch pie pan to form an even crust. Bake in the preheated oven for 8-10 minutes until lightly golden. Remove and let cool completely.

Step 4

In a medium saucepan, whisk together pineapple juice, coconut milk, 1/2 cup sugar, and cornstarch over medium heat until combined. Cook while stirring until thickened, about 5-7 minutes.

Step 5

In a small bowl, whisk the egg yolks. Slowly drizzle in 1/4 cup of the hot pineapple mixture into the yolks, whisking constantly to temper them.

Step 6

Pour the tempered yolks back into the saucepan, whisking constantly. Cook for another 2 minutes until the mixture thickens further. Remove from heat and stir in vanilla extract and rum (if using).

Step 7

Pour the pineapple filling into the cooled crust. Smooth the top with a spatula and let it cool at room temperature for 15-20 minutes, then refrigerate for at least 3 hours, or until fully set.

Step 8

Once the pie is set, top it with whipped cream. Sprinkle toasted coconut on top and garnish with pineapple chunks and maraschino cherries.

Step 9

Slice and serve chilled. Enjoy your tropical escape with every creamy bite!

Nutrition Facts

Serving size	(1405.2g)

Amount per serving	% Daily Value*
Calories	3395.8

Total Fat 183.7g	0%
Saturated Fat 112.6g	0%
Polyunsaturated Fat 9.7g
Cholesterol 966.4mg	0%
Sodium 601.8mg	0%
Total Carbohydrate 424.6g	0%
Dietary Fiber 12.0g	0%
Total Sugars 335.1g
Protein 27.0g	0%

Vitamin D 97.2IU	0%
Calcium 258.0mg	0%
Iron 6.3mg	0%
Potassium 1196.7mg	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: 47.8%

Protein: 3.1%

Carbs: 49.1%