Pina Colada Pie: A Tropical Delight
There’s something truly magical about the combination of pineapple, coconut, and a hint of rum. These flavors transport us to a tropical paradise, even if we’re just sitting in our own kitchens. The Pina Colada Pie captures this essence perfectly, making it a delightful dessert for any occasion. With its layered textures and flavors, this pie is not only visually appealing but also a treat for the taste buds. Let’s dive into the details of this delightful recipe and explore how you can create your own slice of paradise.
Ingredients Breakdown
Crust:
The crust of this pie is a delightful blend of shortbread cookies, toasted pecans, sweetened flaked coconut, and butter. The shortbread cookies provide a rich, buttery base, while the toasted pecans add a subtle nuttiness. The sweetened flaked coconut brings a hint of tropical sweetness, and the butter binds everything together, ensuring the crust holds its shape.
Ingredients:
- Nonstick cooking spray, for the pie plate
- 15 shortbread cookies
- 1/2 cup toasted pecans
- 1/2 cup sweetened flaked coconut
- 4 tablespoons (1/2 stick) unsalted butter, at room temperature
- 1/4 teaspoon kosher salt
Fresh Pineapple Layer:
This layer is all about the vibrant, juicy sweetness of fresh pineapple, enhanced by granulated sugar and thickened with a mix of cornstarch and lime juice. The lime juice adds a zesty contrast to the sweetness, making this layer refreshingly bright.
Ingredients:
- 1 1/2 cups finely diced or grated fresh pineapple
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- Juice of 1 lime
Creamy Coconut Layer:
The creamy coconut layer is rich and velvety, thanks to cream cheese and sweetened coconut cream. Lime zest and rum extract elevate the flavors, giving this layer an exotic flair. The eggs provide structure, ensuring this layer sets beautifully.
Ingredients:
- One 8-ounce package cream cheese, at room temperature
- 3/4 cup sweetened coconut cream
- 2 teaspoons lime zest
- 1 teaspoon rum extract
- 2 large eggs
Topping:
The topping is simple yet luxurious, made from whipped heavy cream and confectioners’ sugar, with a sprinkling of sweetened flaked coconut. This adds a light, airy finish to the pie, complementing the richer layers below.
Ingredients:
- 2 cups heavy cream
- 1/4 cup confectioners’ sugar
- 1/2 cup sweetened flaked coconut
Step-by-Step Directions
Preparing the Crust
- Preheat and Prep: Begin by preheating your oven to 350 degrees F. Spray a 9-inch pie plate with nonstick cooking spray to ensure easy removal of the pie later on.
- Process the Ingredients: In the bowl of a food processor, grind the shortbread cookies and toasted pecans into a fine crumb. Add the sweetened flaked coconut, room temperature butter, and kosher salt. Pulse a few more times until the mixture is well combined.
- Form the Crust: Transfer the mixture into the prepared pie plate. Press it evenly along the bottom and up the sides to form the crust. Bake for 10 to 12 minutes, or until lightly browned. Transfer to a wire rack to cool slightly. Keep the oven on for the next steps.
Making the Fresh Pineapple Layer
- Combine Ingredients: Add the finely diced or grated pineapple and granulated sugar to a saucepan. In a small bowl, mix the cornstarch and lime juice together, then add this mixture to the saucepan.
- Cook and Thicken: Bring the mixture to a boil over medium-high heat, whisking continuously until well combined. Continue cooking and whisking until the mixture starts to thicken, which should take about a minute. Transfer to a bowl and allow to cool slightly.
Creating the Creamy Coconut Layer
- Beat the Cream Cheese: In the bowl of a stand mixer or using a large bowl with an electric mixer, beat the cream cheese until it is very smooth.
- Add Coconut Cream and Flavors: Add the sweetened coconut cream, lime zest, and rum extract to the cream cheese, and beat until combined and smooth.
- Incorporate the Eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
Assembling and Baking the Pie
- Layer the Fillings: Spread the cooled pineapple mixture into the baked crust. Pour the cream cheese mixture on top of the pineapple layer.
- Bake: Place the pie in the oven and bake for 40 to 50 minutes, or until the filling is set. If the crust edges start to darken too much, tent them with aluminum foil.
- Cool and Chill: Remove the pie to a wire rack and let it cool to room temperature. Once cooled, cover and refrigerate for at least 4 hours or up to overnight to allow the flavors to meld and the layers to set.
Finishing Touches with the Topping
- Whip the Cream: When ready to serve, whip the heavy cream and confectioners’ sugar in a large bowl until soft peaks form.
- Decorate the Pie: Spread the whipped cream topping onto the chilled pie, and sprinkle the top with sweetened flaked coconut for an added touch of tropical flair.
Tips for the Perfect Pina Colada Pie
- Use Fresh Pineapple: Fresh pineapple provides the best flavor and texture. Canned pineapple can be used in a pinch, but fresh is always better for this recipe.
- Room Temperature Ingredients: Make sure the butter and cream cheese are at room temperature before you begin. This ensures they blend smoothly and create a creamy texture.
- Chill Time: Don’t rush the chilling process. Allowing the pie to chill thoroughly helps the layers set properly and enhances the flavors.
- Tent the Crust: If you notice the crust getting too dark while baking, tent it with foil to prevent burning without disrupting the baking process.