Pina Colada Pie Recipe | Miss Information

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!?

Ingredients:

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:

Preheat oven to 300 degrees F
In a bowl, combine coconut and melted butter
Press the mixture into a 9 inch pie pan
Bake for 20-30 minutes or until coconut is toasted
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!

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