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Piña Colada Pie
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24 INGREDIENTS • 12 STEPS • 55MINS

Piña Colada Pie

Recipe

5.0

1 rating
This mind-blowing Piña Colada Pie is a whirlwind of tropical flavor that you'll enjoy savoring, bite after bite. Prepare it easily with subtly-sweet, versatile GOYA® Maria Cookies, which are the stars of the crunchy crust in this delicious pie. The filling is layered with pineapple custard made with the sweet flavor of GOYA® Pineapple Juice, along with cornstarch, eggs, and a touch of lemon. The second layer has a soft cream made with cream cheese and coconut... delicious! To serve, top with whipped cream, toasted coconut, lime zest; and of course, you must add pineapple and cherries for a great finishing touch. Are you craving it? Prepare it today!

Recipe and image provided by and used with permission of Goya Foods, Inc.
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This mind-blowing Piña Colada Pie is a whirlwind of tropical flavor that you'll enjoy savoring, bite after bite. Prepare it easily with subtly-sweet, versatile GOYA® Maria Cookies, which are the stars of the crunchy crust in this delicious pie. The filling is layered with pineapple custard made with the sweet flavor of GOYA® Pineapple Juice, along with cornstarch, eggs, and a touch of lemon. The second layer has a soft cream made with cream cheese and coconut... delicious! To serve, top with whipped cream, toasted coconut, lime zest; and of course, you must add pineapple and cherries for a great finishing touch. Are you craving it? Prepare it today!

Recipe and image provided by and used with permission of Goya Foods, Inc.
author_avatar
Goya
The premier source for authentic Latino cuisine, Goya Foods is the largest, Hispanic-owned food company in the United States.

55MINS

Total Time

$4.78

Cost Per Serving

Ingredients

Servings
6
us / metric
Crust
Maria Cookie
1 pckg
(7 oz)
Maria Cookie
Sweetened Shredded Coconut
35 g
Sweetened Shredded Coconut
Lime
1 tsp
Zested Lime
Unsalted Butter
110 g
Unsalted Butter, melted
Pineapple Curd
Lime
1 Tbsp
Zested Lime
Lime Juice
4 Tbsp
Lime Juice
Corn Starch
2 Tbsp
Corn Starch
Pineapple Juice
120 mL
Pineapple Juice
Egg
4
Eggs
2 whole, 2 Yolks
Granulated Sugar
135 g
Granulated Sugar
Unsalted Butter
4 Tbsp
Unsalted Butter
cut into small cubes
Coconut Cream Layer
Cream of Coconut
160 mL
Cream of Coconut, divided
Gelatin Powder
2 pckg
(1 oz)
Gelatin Powder
Cream Cheese
1 pckg
(8 oz)
Cream Cheese, softened
Powdered Confectioners Sugar
4 Tbsp
Powdered Confectioners Sugar, sifted
Rum Extract
2 tsp
Rum Extract
Sweetened Shredded Coconut
55 g
Sweetened Shredded Coconut
Toppings
Whipping Cream
120 mL
Whipping Cream
or Heavy Cream
Powdered Confectioners Sugar
1 Tbsp
Powdered Confectioners Sugar
Vanilla Extract
1 tsp
Vanilla Extract
Sweetened Shredded Coconut
35 g
Sweetened Shredded Coconut, toasted
Lime
1 Tbsp
Zested Lime
Fresh Pineapple Wedges
12
Mini Fresh Pineapple Wedges
Maraschino Cherry
12
Maraschino Cherries

Nutrition Per Serving

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Calories
987
Fat
58.9 g
Protein
17.8 g
Carbs
94.9 g
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author_avatar
Goya
The premier source for authentic Latino cuisine, Goya Foods is the largest, Hispanic-owned food company in the United States.

Author's Notes

Substitute store-bought whipped topping for whipped cream mixture if desired.

Cooking Instructions

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step 1
Preheat oven to 350 degrees F (180 degrees C).
step 2
In food processor, finely grind Maria Cookie (1 pckg). Add Sweetened Shredded Coconut (35 g) and Lime Zest (1 tsp); pulse until combined. Toss mixture with Unsalted Butter (110 g) until well coated. Transfer mixture to 9-inch springform pan and press into bottom and sides.
step 3
Bake for 10 to 12 minutes or until golden, crisp and fragrant. Let cool completely before filling.
step 4
In medium saucepan set over medium heat, whisk together Lime Zest (1 Tbsp), Lime Juice (4 Tbsp) and Corn Starch (2 Tbsp) until smooth and blended. Whisk in Pineapple Juice (120 mL)
step 5
In medium bowl, whisk together Eggs, Yolks (4), and Granulated Sugar (135 g) until pale and thickened. Whisk eggs mixture into pineapple juice mixture until combined.
step 6
Place saucepan over medium heat. Stirring constantly with a spatula, bring to a simmer. Cook, stirring constantly, for 3 to 5 minutes or until thickened.
step 7
Remove from heat; stir in Unsalted Butter (4 Tbsp) until fully incorporated. Pass through fine-mesh sieve into prepared crust. Cover surface directly with plastic wrap. Refrigerate for 1 to 2 hours or until well chilled, thickened and set. Keep refrigerated until needed.
step 8
Into medium microwave-safe dish, add 1/4 cup Cream of Coconut (160 mL). Sprinkle Gelatin Powder (2 pckg) over top. Let stand for 5 minutes. Stir in 2 tbsp cream of coconut. Microwave on HIGH for 45 to 60 seconds or until mixture comes to a boil. Stir to dissolve gelatin. Stir in remaining cream of coconut.
step 9
In chilled large bowl, using handheld electric mixer, beat Cream Cheese (1 pckg) until light and fluffy (chilled bowl will help mixture set faster). Reduce speed to low; beat in Powdered Confectioners Sugar (4 Tbsp) and Rum Extract (2 tsp) extract until blended and smooth. Beat in cream of coconut mixture until combined. Fold in Sweetened Shredded Coconut (55 g).
step 10
Spread filling over pineapple curd layer, smooth top. Refrigerate for 4 to 6 hours or until layers are firm and set.
step 11
Just before serving, using handheld electric mixer with clean beaters, whip Whipping Cream (120 mL) until stiff peaks start to form. Beat in Powdered Confectioners Sugar (1 Tbsp) and Vanilla Extract (1 tsp) until combined.
step 12
Top pie with dollops of whipped cream mixture, Sweetened Shredded Coconut (35 g), and Lime (1 Tbsp). Garnish with Fresh Pineapple Wedges (12) and Maraschino Cherries (12).
step 12 Top pie with dollops of whipped cream mixture, Sweetened Shredded Coconut (35 g), and Lime (1 Tbsp). Garnish with Fresh Pineapple Wedges (12) and Maraschino Cherries (12).

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Date Night
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