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Piña Colada Pie
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
535 minutes
Indulge in a tropical Piña Colada Pie: coconut cookie crust, rum-infused custard, sweet pineapple layer, fluffy whipped cream, and toasted coconut topping. Perfect for summer celebrations!
Ingredients:
  • For the coconut custard
  • 1/4 (32g) cup all-purpose flour
  • 1/2 (100g) cup sugar
  • 1/2 teaspoon kosher salt
  • 1 (13.5 ounce) can full fat coconut milk
  • 1/2 cup milk
  • 2 large eggs
  • 2 tablespoons unsalted butter
  • 1 tablespoon coconut rum (optional)
  • 1 1/2 teaspoons vanilla extract
  • For the pineapple layer
  • 10 ounces crushed pineapple in juice (half a large can)
  • 2 tablespoons sugar
  • 1 1/2 tablespoons cornstarch
  • 2 teaspoons lime juice
  • 1 tablespoon coconutrum (optional)
  • For the crust
  • 35 (4.2 ounces/120g) vanilla wafer cookies
  • 3/4 cup unsweetened coconut flakes, divided
  • 1 tablespoon light or dark brown sugar, packed
  • 1/4 teaspoon kosher salt
  • 1/3 cup unsalted butter, melted
  • For the whipped cream
  • 1 1/2 cups cold heavy cream
  • 1/2 teaspoon vanilla extract
  • 1/4 cup coconut cream, shaken, room temperature (optional)
  • For garnish
  • 8 maraschino cherries with stems, drained (optional)
Instructions:
  • To prepare the coconut custard, in a medium saucepan, whisk together flour, sugar, and salt. Add coconut milk, milk, and eggs, whisking thoroughly. Over medium heat, bring mixture to a boil while stirring until bubbles form all over. Boil for 5 minutes, stirring continuously. The custard will thicken before the 5 minutes are up, so keep cooking. Take off the heat, then stir in butter, rum (if desired), and vanilla until creamy and thick like pudding.
  • Chill the custard: Transfer the custard to a bowl and cover the surface directly with greased plastic wrap to prevent a skin from forming. Refrigerate for a minimum of 4 hours until the custard thickens.
  • Prepare the pineapple layer: After the custard is chilled, make the pineapple filling by combining crushed pineapple, sugar, cornstarch, and lime juice in a saucepan over medium heat. Let it come to a boil and cook for about 3 minutes until thickened and glossy like a compote. Remove from heat, stir in rum, transfer to a container, and chill in the fridge before moving on to the next step.
  • Preheat your oven to 350°F.
  • Make pie crust: Combine vanilla wafers in a food processor until broken into small pieces. Add coconut, brown sugar, and salt; blend until finely ground. Transfer mixture to a bowl, mix with melted butter until saturated. Press onto a 9-inch pie pan evenly for crust base.
  • Bake the pie crust until golden brown and fragrant with coconut, about 10 to 12 minutes. Allow it to cool to room temperature before proceeding.
  • Toast the coconut: Spread 1/4 cup of coconut flakes in a single layer in a small pan or oven-safe skillet. Toast in the hot oven for about 5 minutes, tossing once, until golden brown. Let it cool before storing for the pie. Chill an empty mixing bowl in the fridge for whipping the cream.
  • Prepare the whipped cream: In a chilled mixing bowl or stand mixer, whip chilled cream until doubled in volume and beginning to thicken at medium-high speed. Gradually mix in the sugar and vanilla until soft peaks form. Add coconut cream and beat until medium-stiff peaks form.
  • Assemble the pie: Gently pour the chilled coconut custard into the cooled pie crust and spread it out evenly using a rubber spatula. Next, add dollops of the cooled pineapple filling all over the coconut layer and carefully spread to create a top layer. Finally, top the pie with whipped cream, spreading it gently with a rubber spatula. Chill the pie, uncovered, for at least 4 hours or up to 24 hours before serving.
  • Sprinkle the toasted coconut over the pie before serving. For an extra touch, place a maraschino cherry on each slice. Store any leftovers in the fridge, covered, for up to 3 days. Use plastic wrap or waxed paper against the cut sides to prevent the custard from weeping. If you enjoyed the recipe, please leave us a star rating below!

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