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Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Filling:
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup crushed pineapple, drained
- 1/2 cup cream of coconut (not coconut milk)
- 1/4 cup fresh lime juice
- 2 tablespoons dark or white rum (optional)
- 1 cup heavy whipping cream, whipped
For the Topping:
- 1 cup whipped cream (for garnish)
- Toasted coconut flakes (optional)
- Maraschino cherries (optional)
Step-by-Step Recipe
1. Prepare the Crust
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
- Press the mixture into the bottom and up the sides of a 9-inch pie pan, ensuring it’s firmly packed. Chill in the refrigerator for 30 minutes or bake at 350°F (175°C) for 8-10 minutes for a firmer crust. Let it cool completely before adding the filling.
2. Make the Filling
- In a large bowl, whisk together the sweetened condensed milk, crushed pineapple, cream of coconut, lime juice, and rum (if using). Mix until smooth and well combined.
- Gently fold in the whipped cream, being careful not to deflate it.
3. Assemble the Pie
- Pour the filling into the prepared crust, spreading it evenly with a spatula. Cover and refrigerate for at least 4 hours or until set.
4. Garnish and Serve
- Before serving, top the pie with a generous layer of whipped cream. Sprinkle with toasted coconut flakes and add maraschino cherries for a fun, festive touch.
Tips for Success
- Use Cream of Coconut: Ensure you’re using cream of coconut (like Coco López) for sweetness and richness, not coconut milk.
- Drain the Pineapple: Excess juice can make the filling too runny, so drain the pineapple thoroughly.
- Chill for Best Results: The pie needs time to set in the fridge, so plan ahead for at least 4 hours of chilling time.
- Boost the Rum Flavor: For a bolder pina colada vibe, add a splash of rum to the whipped cream topping as well.
- Make It Ahead: This pie can be made a day in advance, making it ideal for parties or busy schedules.
Serving Suggestions
- Pair with Drinks: Serve alongside a pina colada or a refreshing iced tea for a cohesive tropical theme.
- Add Extra Toppings: Crushed pineapple or lime zest make beautiful garnishes.
- Serve Frozen: For an extra refreshing treat, freeze the pie for 1-2 hours before serving.
Storing the Pie
- Refrigeration: Store the pie covered in the refrigerator for up to 4 days.
- Freezing: Wrap tightly in plastic wrap and foil, and freeze for up to 1 month. Thaw in the refrigerator before serving.
Why This Recipe Stands Out
This Pina Colada Pie captures the essence of a tropical vacation in every bite. The creamy coconut filling, sweet pineapple, and tangy lime combine to create a dessert that’s as refreshing as it is indulgent. With its easy preparation and no-fail flavors, it’s the perfect way to bring a taste of the tropics to any occasion.
Conclusion
For a dessert that’s light, luscious, and bursting with tropical charm, this Pina Colada Pie is a must-try. It’s a breeze to prepare and delivers a flavor that will transport you straight to a beachside paradise. Whip up this pie for your next gathering or whenever you need a little sunshine on your plate!
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