Pina Colada Pie

Hello Everyone! I’m delighted to be sharing a sweet treat with y’all today. Thanks so much Kelley for swapping blogs with me today & a special thanks to Melissa from Serendipity and Spice for putting this blog swap together!
My name is Dawn & I love to create sweet treats to share on my blog DJ’s Sugar Shack. I started my blog in December as an “outlet” & to spare my friends from my endless baking stories. I am having a ton of fun sharing my creations recipes and making new bloggy friends.
Born and raised in New Orleans, I moved to Alaska after college for summer work in Denali National Park. I never dreamed I would end up staying, but 12 years later I’m still here, despite the dark, frigid winters. Alaska is by far one of the most beautiful places I’ve seen. I recommend everyone add it to their bucket list.
Today I will be sharing a Pina Colada Pie recipe with you.
I had planned on sharing a different recipe, but I stumbled upon this one in my book of recipes & it was just begging me to make it for all of you.
What’s not to love about a cream cheese & pineapple filling sitting in a coconut pie crust. Can you say YUM!?
For the crust:
3 cups shredded coconut
1/3 cup melted butter
For the filling:
2 tablespoons gelatin
1/2 cup cold water
8 oz cream cheese
1/2 cup sugar
1/2 pineapple juice
10 oz pineapple chunks
8 oz whipped cream topping
1/3 toasted coconut
To make the crust:
  1. Preheat oven to 300 degrees F
  2. In a bowl, combine coconut and melted butter
  3. Press the mixture into a 9 inch pie pan
  4. Bake for 20-30 minutes or until coconut is toasted
  5. Allow crust to cool before filling


To make the filling:
1. Sprinkle gelatin over the cold water in a small sauce pan. Heat until gelatin is dissolved & set aside.
2. Beat cream cheese and sugar together until smooth.

3. Add gelatin and pineapple juice. Mix until smooth. 4. Refrigerate the mixture for 5 minutes, or until it has thickened. 5. Fold in pineapple & whipped cream topping.

6. Pour filling into pie crust. Top with whipped cream topping & toasted coconut.

7. Refrigerate for 2-3 hours, until set.
This pie is a keeper. I will be making it again next week for a dinner party. My only change will be to add more pineapple chunks . I love pineapple & want more per bite.
Thanks again to Kelley for swapping blogs today. Please be sure to visit DJ’s Sugar Shack to see what she is sharing with us today!
Pin It



Leave a Reply

Your email address will not be published. Required fields are marked *