Time 15m Number Of Ingredients 8 Steps:

Preheat oven to 350 degrees F (175 degrees C). Spread coconut evenly onto a baking sheet and toast in preheated oven 5 minutes, until golden brown. Remove and set aside. In a medium bowl, mix together graham cracker crumbs and melted butter or margarine. Press firmly into bottom and sides of a 9 inch pie pan. In a large mixing bowl, beat together cream cheese and coconut cream until fluffy. Mix in rum extract. Fold in whipped topping, pineapple, cherries, and nuts. Spread mixture into crust. Sprinkle with toasted coconut. Chill several hours before serving.

Time 3h15m Yield 8 servings Number Of Ingredients 8 Steps:

In a large bowl, combine nectar, coconut milk, and 1 teaspoon rum extract. Sprinkle pudding mix over liquid and whisk for 2 minutes. Fold in coconut and 1/2 of the whipped topping. Pour into pre-baked pie crust and chill in refrigerator for at least 3 hours. Combine remaining whipped topping with 1/2 teaspoon rum extract. Top chilled pie with whipped topping and toasted coconut.

Time 6h Yield 6 to 8 servings Number Of Ingredients 18 Steps:

For the crust: Preheat the oven to 350 degrees F. Spray a 9-inch pie plate with nonstick cooking spray. In the bowl of a food processor, grind the cookies and pecans into a fine crumb. Add the coconut, butter and salt and pulse a few more times to combine. Dump the mixture into the prepared pie plate and press the mixture evenly up the sides and along the bottom. Bake until lightly browned, 10 to 12 minutes. Transfer to a wire rack until slightly cooled. Leave the oven on. For the fresh pineapple layer: Add the pineapple and granulated sugar to a saucepan. In a small bowl, stir together the cornstarch and lime juice, then add the mixture to the saucepan with the pineapple. Bring to a boil over medium-high heat, whisking until combined. Continue cooking and whisking until the mixture starts to thicken, about a minute. Transfer to a bowl and allow to cool slightly. For the creamy coconut layer: In the bowl of a stand mixer or in a large bowl with an electric mixer, beat the cream cheese until very smooth. Add the coconut cream, zest and rum extract and beat until combined and smooth. Beat in the eggs one at a time. Spread the pineapple mixture into the cooled crust. Pour the cream cheese mixture on top of the pineapple mixture. Bake until the filling is set, 40 to 50 minutes. Tent the edges of the crust with aluminum foil if the crust gets too dark. Remove to a wire rack and let cool to room temperature, then cover and refrigerate for at least 4 hours and up to overnight. For the topping: When ready to serve, whip together the heavy cream and confectioners’ sugar in a large bowl to soft peaks. Spread the topping onto the chilled pie. Decorate the top of the pie with the coconut.

Time 6h Yield 6 - 8 servings Number Of Ingredients 18 Steps:

Preheat the oven to 350ºF. Spray a 9-inch pie plate with nonstick cooking spray. In the bowl of a food processor, grind the cookies and pecans into a fine crumb. Add the coconut, butter and salt and pulse a few more times to combine. Dump the mixture into the prepared pie plate and press the mixture evenly up the sides and along the bottom. Bake until lightly browned, 10 to 12 minutes. Transfer to a wire rack until slightly cooled. Leave the oven on. Add the pineapple and granulated sugar to a saucepan. In a small bowl, stir together the cornstarch and lime juice, then add the mixture to the saucepan with the pineapple. Bring to a boil over medium-high heat, whisking until combined. Continue cooking and whisking until the mixture starts to thicken, about a minute. Transfer to a bowl and allow to cool slightly. In the bowl of a stand mixer or in a large bowl with an electric mixer, beat the cream cheese until very smooth. Add the coconut cream, zest and rum extract and beat until combined and smooth. Beat in the eggs one at a time. Spread the pineapple mixture into the cooled crust. Pour the cream cheese mixture on top of the pineapple mixture. Bake until the filling is set, 40 to 50 minutes. Tent the edges of the crust with aluminum foil if the crust gets too dark. Remove to a wire rack and let cool to room temperature, then cover and refrigerate for at least 4 hours and up to overnight. When ready to serve, whip together the heavy cream and confectioners’ sugar in a large bowl to soft peaks. Spread the topping onto the chilled pie. Decorate the top of the pie with the coconut.

Time 1h40m Yield Makes 12 servings. Number Of Ingredients 10 Steps:

Preheat oven to 325°F. Mix coconut, graham cracker crumbs and margarine until well blended. Press firmly onto bottom and up side of 9-inch pie plate. Bake 10 minutes; cool. Add milk to dry pudding mix; stir 2 minutes or until well blended. Stir in sour cream until well blended. Gently stir in pineapple and marshmallows; spoon into crust. Refrigerate at least 1 hour. Top with whipped topping and cherries just before serving. Store leftover pie in refrigerator.

Time 1h5m Yield 1 pie, 8 serving(s) Number Of Ingredients 9 Steps:

Wisk together milk, first 2 eggs, brown sugar and cocunut milk. Whip until smooth. Add other eggs and rum extract, whip until smooth again, stir in pineapple. Coat a 9 inch pie pan, with nonstick spray, place in baking pan, large enough to hold, pour custard into pie shell. Fill baking pan with water until it reaches halfway up the sides of the pie pan (water baking). Bake for 1 hour at 350 degrees. Sprinkle with coconut and refrigerate for 2 hours before serving.

Time 55m Yield 6 serving(s) Number Of Ingredients 8 Steps:

Preheat oven to 350ºF. Grease a 10 x 1 1/2-inch pie plate. Beat all ingredients, except 1 cup coconut, 30 seconds in blender on high or 1 minute with hand beater. Pour into pie plate. Sprinkle with reserved coconut. Bake until knife inserted in center comes out clean, 40 to 45 minutes. Garnish with sliced pineapple and whipped cream, if desired. Keep refrigerated.

Yield Serves 10 Number Of Ingredients 15 Steps:

For Crust: Preheat oven to 350°F. Line 10-inch glass pie dish with foil, overlapping sides. Finely chop first 3 ingredients in processor. Add butter and blend until moist crumbs form. Press mixture firmly onto bottom and up sides (but not rim) of prepared pie dish. Freeze 10 minutes. Bake crust until golden brown, about 15 minutes. Freeze 20 minutes. For Filling: Spread sorbet in crust; smooth top. Place in freezer. Boil cream of coconut in heavy small saucepan over medium-high heat until reduced to 3/4 cup, stirring frequently, about 7 minutes. Pour into large bowl. Mix in rum and extract, then 3/4 cup coconut. Cool slightly. Add frozen yogurt to coconut mixture and fold in until blended. Freeze until semifirm, stirring occasionally, about 1 hour. Spoon filling over sorbet in pie dish, mounding slightly. Cover and freeze overnight. (Can be prepared 2 weeks ahead.) Turn out pie onto platter. peel off foil. Turn pie right side up. Arrange pineapple decoratively atop pie. Sprinkle with toasted coconut. Garnish with mint.

More about “pina colada pie recipes”

Time 3h20m Yield 10 servings Number Of Ingredients 7 Steps:

Beat cream cheese and milk in large bowl with mixer until blended. Add dry pudding mix and pineapple; beat 2 min. Gently stir in 2 cups COOL WHIP and 1/4 cup coconut. Pour into crust. Refrigerate 3 hours or until firm. Top with remaining COOL WHIP and coconut just before serving.