Piña Colada Pie


Piña Colada Pie

If you like piña coladas, this dreamy, creamy pie packed with tropical fruits and coconut rum will have you waiting with a fork in hand and leave you with visions of summers spent on the beach.

This island spin on a cream pie, based on the popular cocktail, the piña colada, has the texture of a cream pie and the height and looks of a cheesecake.

For the ultimate presentation and to reach its mile-high pie status, look to your springform pan to bake the buttery, coconut-graham cracker crust. In keeping with the flavors of the cocktail, for the filling, coconut milk and cream of coconut stand in for the traditional milk or cream, and cornstarch and egg yolks do the thickening.

Crushed pineapple and sweetened shredded coconut add body and texture, while fresh lemon juice balances the overall sweetness. To make this pie even more of a showstopper, go ahead and guild the lily by adding a little cream of coconut to the whipped cream, and don’t forget the cherries... or any of the other fresh toppers.


12 servings (one 9-inch pie)

Total Time

Print Recipe

Share Recipe







Make-Ahead Tip

Although this pie is best served after chilling overnight, it will last three days if covered and stored in the refrigerator. Garnish the pie just before serving.


Preheat oven to 350°. Coat a 9-inch springform pan with nonstick spray.

For the crust, process crumbs, ¾ cup shredded coconut, and pinch of salt in a food processor until sandy. Add butter and process to combine.

Press crumbs into bottom of prepared pan and about three-quarters of the way up sides. Bake crust until golden, 12 minutes; cool completely.

For the filling, heat coconut milk and 1 cup cream of coconut in a saucepan over medium until steaming, 810 minutes.

Meanwhile, whisk together rum, cornstarch, egg yolks, and pinch of salt in a bowl. Once milk mixture is steaming, drizzle 1 cup into rum mixture, whisking constantly. Drizzle rum mixture into pan, bring to a simmer, and cook 2 minutes, whisking constantly, until thickened; remove from heat.

Stir in crushed pineapple, 1 cup shredded coconut, and lemon juice. Transfer filling to cooled crust, then cover the surface with plastic wrap, and chill overnight.

For the topping, whip heavy cream and ¼ cup cream of coconut with a hand mixer until medium peaks form. Top pie with whipped cream, toasted coconut, pineapple wedges, and cherries.


Using a measuring cup is a simple way to firmly and evenly press the crumbs into the springform pan.


To prevent the yolks from curdling, whisk in the hot milk mixture a little at a time so they warm up slowly.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 455

% Daily Value*

Total Fat 30g 46%

Saturated Fat 22g 110%

Cholesterol 89mg 29%

Sodium 113mg 4%

Carbs 40g 13%

Fiber 2g 8%

Protein 3g

*Percent Daily Values are based on a 2,000 calorie diet.

Reviews ()

Add Review

Latest Cuisine Issue Cover

Subscribe Today and Get 4 Free Digital Books!