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### Pina Colada Pie Recipe: A Slice of Tropical Paradise
If you’re dreaming of a tropical getaway, this **Pina Colada Pie** is the perfect way to bring paradise to your kitchen. With its creamy coconut base, bursts of pineapple, and a hint of rum, this pie is a delightful nod to the classic cocktail. Finished with a graham cracker crust and topped with fluffy whipped cream, it’s the ultimate dessert for summer gatherings, special occasions, or when you simply need a sweet escape.
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#### Why You’ll Love This Recipe
– **Tropical Flavors**: Coconut, pineapple, and rum combine for a flavor profile that screams vacation vibes.
– **No-Bake Option**: Perfect for warm days when you’d rather skip the oven.
– **Easy to Make**: This pie comes together quickly with simple ingredients.
– **Crowd-Pleaser**: Its creamy, refreshing taste makes it a hit at parties and potlucks.
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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)
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#### 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.
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