Pina Colada Pie

Byzitouni

🛒 What You’ll Need

  • For the Crust:
    • 1 ½ cups Graham cracker crumbs 🥯
    • ⅓ cup Melted butter 🧈
  • For the Tropical Filling:
    • 8 oz Cream cheese, softened 🧀
    • 1 can (14 oz) Sweetened condensed milk 🥛
    • 1 can (8 oz) Crushed pineapple, very well-drained 🍍
    • 1 tsp Coconut extract (for that extra island punch!) 🥥
    • 1 cup Heavy cream, whipped (or frozen whipped topping) ☁️
  • Garnish:
    • Toasted coconut flakes for the perfect crunch! 🥥✨
    • Maraschino cherries for a pop of color 🍒
    • Extra whipped cream dollops 🍦

👩‍🍳 Instructions

  1. Prep the Crust: Mix graham cracker crumbs and melted butter. Press firmly into a 9-inch pie plate and chill while you make the filling. 🥧📐🥇
  2. Cream the Base: In a large bowl, beat the softened cream cheese until smooth. Gradually whisk in the sweetened condensed milk and coconut extract. 🥣🌪️💎
  3. The Pineapple Burst: Fold in the well-drained crushed pineapple and half of the toasted coconut. 🍍🥥🤝
  4. Make it Fluffy: Gently fold in the whipped cream until the mixture is light, airy, and uniform. ☁️🌪️🤤
  5. Assemble: Pour the tropical filling into the chilled crust and smooth the top. 🥧🛶🙌
  6. The Masterpiece Topping: Add a thick layer of whipped cream on top, creating beautiful swirls as seen in the photo! 🍦🎨✨
  7. The Final Touch: Generously sprinkle the remaining toasted coconut and add bits of maraschino cherries to make the colors really pop! 🍒🥥🎨
  8. The Big Chill: Refrigerate for at least 4 hours (or overnight) to allow the pie to set perfectly. ❄️⏲️💎
  9. Serve: Slice into generous wedges and enjoy your tropical escape! 🍽️😋🧤✨

🔥 Pro Tips:

  • The “Firm” Secret: As shown in the photo, ensure your crushed pineapple is squeezed completely dry. Too much juice will prevent the pie from setting properly! 🍍🛡️💎
  • The “Toast” Hack: Toast your coconut flakes in a dry pan over medium heat for 2–3 minutes until they turn golden-brown—it adds an incredible nutty flavor! 🥥🎯✨

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