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Pina Colada Pie Recipe

Piña Colada Pie Recipe

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Prep Time 4 hrs 30 mins
Total Time 4 hrs 30 mins
Course Dessert
Servings 8 servings
Calories 488 kcal

what you'll need
  

crust

filling

  • 8 oz cream cheese softened
  • 1 cup pineapple juice
  • 1/4 cup cream of coconut
  • 3.4 oz box instant vanilla pudding
  • 1/2 cup pineapple canned, finely chopped, blotted dry
  • 1/2 cup sweetened coconut flakes divided

topping

  • 4 cups whipped cream divided, dairy or dairy-free, or whipped topping
  • 1/4 cup sweetened coconut flakes toasted

let's do it
 

crust

  • Refrigerate crust while you make the filling.

filling

  • In a large bowl, or the bowl of a stand mixer fitted with the whip attachment, beat cream cheese until completely smooth. With mixer on medium-low, slowly begin beating in the pineapple juice, scraping the bowl as often as necessary to ensure there are no lumps.
  • Once pineapple juice and cream cheese are combined and silky smooth, stir in cream of coconut and mix thoroughly. Add entire package of instant vanilla pudding and beat on medium-high speed for 2 full minutes until thick and creamy. Add ½ cup chopped pineapple and ¼ cup sweetened coconut.
  • Take the remaining ¼ cup of sweetened coconut and spread it over the bottom of the prepared pie crust. Fold 2 cups of whipped topping into the filling, reserving the remainder for topping the pie. Once whipped topping is fully incorporated, transfer filling into prepared pie crust and smooth into an even layer. Refrigerate about 4 hours or until firm.
  • Just before serving, top the pie with remaining whipped topping, sprinkle with toasted coconut, slice and serve!

One Last Thing

Cream of coconut is readily available and usually near the mixers like margarita mix in the grocery store.

Nutrition

Calories: 488kcalCarbohydrates: 37gProtein: 7gFat: 36gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gCholesterol: 69mgSodium: 406mgPotassium: 318mgFiber: 3gSugar: 25g
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