Pina Colada Pie
A cool and creamy refrigerator dessert, this Pina Colada Pie is a blend of whipping cream, cream cheese, and pineapple for a tasty summertime dessert.
Servings 8
Calories 423kcal
Ingredients
- 1 cup heavy cream
- 1 teaspoon rum extract
- 8 ounces cream cheese
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 15 ounces crushed pineapple , drained
- ½ cup unsweetened coconut
- 1 graham cracker pie crust
- Aerosol Whipped Cream OR more heavy whipping cream , optional
- Maraschino Cherries for topping , optional
Instructions
- In a medium bowl, using a hand mixer, whip the 1 cup of heavy whipping cream and 1 teaspoon of rum extract until cream soft peaks form. Cover whipped cream and refrigerate.
- Using a mesh strainer, drain the crushed pineapple into a small bowl to separate the juice. Set aside.
- Add the cream cheese to a large mixing bowl and mix until creamy and smooth. Add the vanilla extract and sugar. Mix until combined and creamy.
- Transfer the pineapple to the cream cheese mixture and fold together until combined.
- Add the heavy whipped cream and coconut to the pineapple mixture and fold until completely combined.
- Transfer the pina colada pie filling to the graham cracker pie crust.
- Smooth the top of the pie and cover with plastic wrap. Refrigerate at least 6 hours before serving.
Nutrition
Serving: 1g | Calories: 423kcal | Carbohydrates: 38g | Protein: 4g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 62mg | Sodium: 200mg | Potassium: 185mg | Fiber: 2g | Sugar: 26g | Vitamin A: 845IU | Vitamin C: 5mg | Calcium: 63mg | Iron: 1mg | Net Carbohydrates: 36g
