Pina Colada Pie is in the regular dessert rotation at my house. It is a newer recipe and not one that I have lugged around for years or anything.
It actually turned up in my life through a Facebook post of a friend who had found a recipe online and had posted to her timeline for someone to make it for her. Whew, that was a long run-on sentence.
Being who I am, I bought the stuff for it during my next trip to the grocery store. As time went on, I forgot about the recipe. I stumbled over the cream of coconut in the pantry and remembered why I had it and why it was sitting on top of a package of a package of store bought cookies.
I doubled the pineapple layer my sheer accident the first time I made it. I have to admit I didn’t know crushed pineapple came in anything smaller than a 20 ounce can, but that’s what I had already dumped into the pan, so I doubled the sugar and cornstarch.
It turned out just fine and we have decided that we actually like the extra pineapple. If you don’t like extra pineapple, but all means, use an 8 ounce can and half of the other pineapple layer ingredients. The original recipe by Southern Living is written that way to start with.
I don’t remember if my friend and I ever had a discussion about this pie, but I do remember that I have yet to make her one. It always seems to have a slice or two missing once it cools. I figure it’s probably rude to deliver a partially eaten pie to someone, so we just finished it up ourselves.
Preheat oven to 350°F.
Spray a deep dish pie pan with baking spray and set aside.
Crush cookies in fine crumbs using food processor or buy crushing with a rolling pin while cookies are inside a zipped baggie. If someone eats 2 or 3 cookies, it’s OK.
Combine cookie crumbs, coconut, and melted butter into a small bowl and mix to combine.
Place crumb mixture into pie pan and press mixture evenly on the bottom of the pan as well as up the sides.
Bake in preheated oven for 12 minutes.
Remove and set aside until completely cooled.
In a small sauce pan add undrained pineapple, white sugar, and cornstarch. Mix well until there are no lumps of cornstarch remaining.
Bring mixture to a boil, using medium high heat.
Boil for 1 minute or until mixture has thickened.
Remove from heat and set aside until completely cooled.
Beat cream cheese until smooth.
Add 1 cup cream of coconut and mix well.
Add eggs and beat until everything is well incorporated.
Retrieve pie crust and add pineapple mixture to the bottom of the crust.
Carefully add cream cheese mixture on top of pineapple, spread to edges of pie.
Bake in preheated oven for 35 to 45 minutes or until cream cheese mixture is set.
Remove from oven and cool for at least an hour, then transfer to refrigerator for at least 4 hours.
When ready to serve, prepare whipped cream topping by combining 1 cup of heavy cream, 1/2 cup of cream of coconut and 1/4 cup of powdered sugar. Beat until light and fluffy.
Place a dollop of whipped cream on each piece of pie after it’s plated and sprinkle with toasted coconut, this keeps the toasted coconut crunchy and keeps your whipped cream from deflating and making your pie ugly.
Save left over whipped topping in a separate bowl and rewhip if necessary when serving left over pie.
Other Easy Dessert Recipes to Try: