Pina Colada Pie


  • 1 pre-made graham cracker crust
  • 1 cup crushed pineapple, drained
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 1 1/2 cups coconut milk
  • 1/2 cup heavy cream
  • 3 egg yolks
  • 1 teaspoon vanilla extract
  • 2 tablespoons dark rum (optional)
  • Whipped cream (for topping)
  • Maraschino cherries (for garnish)
  • Additional shredded coconut (for garnish)


  1. In a medium saucepan, combine sugar and cornstarch. Gradually whisk in coconut milk and heavy cream until smooth.
  2. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, then remove from heat.
  3. In a separate bowl, whisk the egg yolks. Gradually add a small amount of the hot coconut mixture to the egg yolks, whisking constantly to temper.
  4. Return the egg mixture to the saucepan and cook over low heat for an additional 2 minutes, stirring constantly.
  5. Remove from heat and stir in vanilla extract, crushed pineapple, shredded coconut, and dark rum (if using).
  6. Pour the mixture into the pre-made graham cracker crust.
  7. Chill in the refrigerator for at least 4 hours, or until set.
  8. Before serving, top with whipped cream, additional shredded coconut, and maraschino cherries.

Prep Time: 20 minutes | Cooking Time: 10 minutes | Chilling Time: 4 hours | Total Time: 4 hours 30 minutes

Servings: 8 servings

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