Piña Colada Cherry Pie Recipes

PINA COLADA PIE

Pina Colada Pie image

This Pina Colada Pie is beyond amazing! Every bite is filled with toasted coconut with a graham cracker crust and a creamy coconut filling with crushed pineapple, crunchy pecans, and maraschino cherries. You can't go wrong with this coconut and pineapple dessert.

Provided by Laura

Time 15m

Number Of Ingredients 8

Ingredients

1/2 cup shredded coconut
2 cups crushed graham crackers
2 8 ounce packages cream cheese, softened
1 cup cream of coconut
1 teaspoon rum flavored extract
1 8 ounce can crushed pineapple, drained
1/2 cup maraschino cherries (chopped)
1/2 cup chopped pecans

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Spread coconut evenly onto a baking sheet and toast in preheated oven 5 minutes, until golden brown. Remove and set aside.
In a medium bowl, mix together graham cracker crumbs and melted butter or margarine. Press firmly into bottom and sides of a 9 inch pie pan.
In a large mixing bowl, beat together cream cheese and coconut cream until fluffy. Mix in rum extract. Fold in whipped topping, pineapple, cherries, and nuts. Spread mixture into crust. Sprinkle with toasted coconut. Chill several hours before serving.

PINA COLADA PIE

Pina Colada Pie image

Provided by Kardea Brown

Categories dessert

Time 6h

Yield 6 to 8 servings

Number Of Ingredients 18

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
1 1/2 cups finely diced or grated fresh pineapple
1/2 cup granulated sugar
2 tablespoons cornstarch
Juice of 1 lime
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
2 cups heavy cream
1/4 cup confectioners' sugar
1/2 cup sweetened flaked coconut

Steps:

For the crust: Preheat the oven to 350 degrees F. Spray a 9-inch pie plate with nonstick cooking spray.
In the bowl of a food processor, grind the cookies and pecans into a fine crumb. Add the coconut, butter and salt and pulse a few more times to combine. Dump the mixture into the prepared pie plate and press the mixture evenly up the sides and along the bottom. Bake until lightly browned, 10 to 12 minutes. Transfer to a wire rack until slightly cooled. Leave the oven on.
For the fresh pineapple layer: Add the pineapple and granulated sugar to a saucepan. In a small bowl, stir together the cornstarch and lime juice, then add the mixture to the saucepan with the pineapple. Bring to a boil over medium-high heat, whisking until combined. Continue cooking and whisking until the mixture starts to thicken, about a minute. Transfer to a bowl and allow to cool slightly.
For the creamy coconut layer: In the bowl of a stand mixer or in a large bowl with an electric mixer, beat the cream cheese until very smooth. Add the coconut cream, zest and rum extract and beat until combined and smooth. Beat in the eggs one at a time.
Spread the pineapple mixture into the cooled crust. Pour the cream cheese mixture on top of the pineapple mixture. Bake until the filling is set, 40 to 50 minutes. Tent the edges of the crust with aluminum foil if the crust gets too dark. Remove to a wire rack and let cool to room temperature, then cover and refrigerate for at least 4 hours and up to overnight.
For the topping: When ready to serve, whip together the heavy cream and confectioners' sugar in a large bowl to soft peaks. Spread the topping onto the chilled pie. Decorate the top of the pie with the coconut.

PIñA COLADA CHERRY PIE

Piña Colada Cherry Pie image

I couldn't find a simple fruit pie recipe that blended cherries, pineapple, and coconut, so I made one. Feel free to experiment with the ratios of fruits or add your own twist.

Provided by Joey W.

Categories Dessert

Time 1h5m

Yield 1 Pie, 8 serving(s)

Number Of Ingredients 9

Ingredients

1 (21 ounce) can cherry pie filling
1 (20 ounce) can pineapple tidbits
1 (20 ounce) can crushed pineapple
1 cup coconut flakes
1/4 cup sugar
2 tablespoons cornstarch
1 tablespoon butter
1 egg
1 pastry for a double-crust 9-inch pie

Steps:

Mix cherry pie filling, pineapple tidbits (drained), crushed pineapple (drained), coconut flakes, sugar, and cornstarch.
Place in pie crust and dot with butter.
Add top crust and brush with egg.
Cook at 375 for approximately 50 minutes.
Enjoy!

Nutrition Facts : Calories 492.9, Fat 20.1, SaturatedFat 7.7, Cholesterol 27.1, Sodium 300.7, Carbohydrate 75.4, Fiber 4.7, Sugar 27.5, Protein 4.9

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