Description
Experience the taste of paradise with this Pina Colada Pie, featuring a creamy filling that blends fresh pineapple and rich coconut cream. Perfect for summer gatherings or any occasion, this dessert is sure to impress your guests with its vibrant flavors and stunning presentation.
Ingredients
Scale
- 1 pre-made graham cracker crust
- 1 cup fresh pineapple, diced
- 1 cup full-fat coconut cream
- ½ cup sweetened condensed milk
- 2 tbsp freshly squeezed lime juice
- 1 cup heavy whipping cream
- ¼ cup toasted coconut flakes (for topping)
Instructions
- Prepare the crust: Place the pre-made graham cracker crust on a serving dish.
- Create the filling: In a mixing bowl, combine diced pineapple, coconut cream, sweetened condensed milk, and lime juice until smooth.
- Whip the cream: In another bowl, beat cold heavy whipping cream until stiff peaks form.
- Combine: Gently fold the whipped cream into the pineapple mixture until fully incorporated.
- Chill: Pour the filling into the prepared crust and refrigerate for at least 3 hours or overnight.
- Add toppings: Before serving, sprinkle toasted coconut flakes on top for added crunch.
- Prep Time: 30 minutes
- Cook Time: N/A
- Category: Dessert
- Method: Chilling
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 330
- Sugar: 24g
- Sodium: 85mg
- Fat: 22g
- Saturated Fat: 16g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: For an extra tropical twist, substitute fresh pineapple with ripe mango. Consider adding shredded coconut for enhanced texture and flavor. Store leftover pie in the fridge for up to three days.