Pina Colada Pie

I shared this Pina Colada pie recipe over at Miss Information a few weeks ago. If  you haven’t checked out Kelley’s blog you should make your way over; it’s full of great recipes and crafts. I’m tired, head achy and slightly grumpy this week. Perfect time for a repost, if you ask me

This  is really easy to make. And what’s not to love about a cream cheese & pineapple filling sitting in a coconut pie crust.  Can you say YUM!?

Ingredients:

For the crust:

3 cups shredded coconut

1/3 cup melted butter

For the filling:

2 tablespoons gelatin

1/2 cup cold water

8 oz cream cheese

1/2 cup sugar

1/2 pineapple juice

10 oz pineapple chunks

8 oz whipped cream topping

1/3 toasted coconut

To make the crust:

  1. Preheat oven to 300 degrees F
  2. In a bowl, combine coconut and melted butter
  3. Press the mixture into a 9 inch pie pan
  4. Bake for 20-30 minutes or until coconut is toasted
  5. Allow crust to cool before filling

 

 

To make the filling:

1. Sprinkle gelatin over the cold water in a small sauce pan. Heat until gelatin is dissolved & set aside.

2. Beat cream cheese and sugar together until smooth.

 3. Add gelatin and pineapple juice. Mix until smooth.

 

4. Refrigerate the mixture for 5 minutes, or until it has thickened.

5. Fold in pineapple & whipped cream topping.

 6. Pour filling into pie crust. Top with whipped cream topping & toasted coconut.

7. Refrigerate for 2-3 hours, until set.

This pie is a keeper. I have made it a couple of times since the original post. My only change was be to add more pineapple chunks .  I love pineapple & want more per bite.

Pina Colada Pie

Rating: 51

Prep Time: 15 minutes

Easy to make coconut crust filled with cream cheese & pineapple filling. Perfect for any summer party

Ingredients

For the crust:

3 cups shredded coconut

1/3 cup melted butter

For the filling:

2 tablespoons gelatin

1/2 cup cold water

8 oz cream cheese

1/2 cup sugar

1/2 pineapple juice

10 oz pineapple chunks

8 oz whipped cream topping

1/3 toasted coconut

Instructions

    To make the crust:
  1. Preheat oven to 300 degrees F
  2. In a bowl, combine coconut and melted butter
  3. Press the mixture into a 9 inch pie pan
  4. Bake for 20-30 minutes or until coconut is toasted
  5. Allow crust to cool before filling
  6. To make the filling:
  7. Sprinkle gelatin over the cold water in a small sauce pan. Heat until gelatin is dissolved & set aside.
  8. Beat cream cheese and sugar together until smooth.
  9. Add gelatin and pineapple juice. Mix until smooth.
  10. Refrigerate the mixture for 5 minutes, or until it has thickened.
  11. Fold in pineapple & whipped cream topping.
  12. Pour filling into pie crust. Top with whipped cream topping & toasted coconut.
  13. Refrigerate for 2-3 hours, until set.
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26 comments

  1. Kelley says:

    Hi! Visiting from tt&j! This looks so delicious! I love anything with coconut! And I love Kelley’s blog.. I must have missed this post.

    If you get a chance I would love for you to share this at my Friday link party.. its going on now 🙂

  2. Michelle says:

    Dawn, this looks amazing! I love pina colada flavor and I bet it’s super yummy in a pie. Thanks so much for stopping by Creative Thursday last week. I couldn’t do these parties without you. Can’t wait to see what you link up this week. Have a great weekend.
    Michelle

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