Pina Colada Key Lime Pie Recipes

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PINA COLADA PIE

Provided by Sandra Lee

Categories     dessert

Time 3h15m

Yield 8 servings

Number Of Ingredients 8



Pina Colada Pie image

Steps:

  • In a large bowl, combine nectar, coconut milk, and 1 teaspoon rum extract. Sprinkle pudding mix over liquid and whisk for 2 minutes. Fold in coconut and 1/2 of the whipped topping.
  • Pour into pre-baked pie crust and chill in refrigerator for at least 3 hours.
  • Combine remaining whipped topping with 1/2 teaspoon rum extract. Top chilled pie with whipped topping and toasted coconut.

3/4 cup pineapple-coconut nectar (recommended: Kern's)
1 cup light coconut milk (recommended: Thai Kitchen)
1 1/2 teaspoons rum extract, divided
1 (3.4-ounce) box instant vanilla pudding and pie filling (recommended: Jell-O)
1 cup shredded coconut meat
8 ounces whipped topping, divided
1 (9-inch) pie crust, baked (recommended: Marie Callender's)
1/4 cup shredded coconut meat, toasted, for garnish

PINA COLADA PIE

Provided by Kardea Brown

Categories     dessert

Time 6h

Yield 6 to 8 servings

Number Of Ingredients 18



Pina Colada Pie image

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.

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

CREAMY PINA COLADA PIE

This is a family favorite and super easy to make. Some like the consistency of this pina colada pie right out of the freezer and others prefer a softer pie-either way it's delicious! -Jenny Hales, Arcadia, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 2 pies (8 servings each).

Number Of Ingredients 8



Creamy Pina Colada Pie image

Steps:

  • In a large bowl, combine first three ingredients until smooth. Fold in pineapple, coconut and nuts. Divide and pour mixture into prepared crusts. Refrigerate, covered, until firm, at least 4 hours. If desired, serve with additional whipped topping and cherries.

Nutrition Facts : Calories 299 calories, Fat 14g fat (7g saturated fat), Cholesterol 5mg cholesterol, Sodium 168mg sodium, Carbohydrate 41g carbohydrate (36g sugars, Fiber 1g fiber), Protein 2g protein.

1 carton (8 ounces) frozen whipped topping, thawed
1 can (10 ounces) frozen nonalcoholic pina colada mix, thawed
3/4 cup sweetened condensed milk
1/2 cup sweetened shredded coconut
1/2 cup macadamia nuts, chopped
1 can (8 ounces) crushed pineapple, well drained
2 graham cracker crusts (9 inches)
Maraschino cherries, optional

KEY LIME PINA COLADA RECIPE

Provided by Michinthekitch

Number Of Ingredients 7



Key Lime Pina Colada Recipe image

Steps:

  • First blend the vanilla rum, piña colada mix, and pineapple juice in a blender with ice. Pour the mix into a glass and add the Keke Beach Key Lime liqueur so that it sinks slowly into the mixture. To complete, top it off with whipped cream and graham cracker crumbs.

1 ounce vanilla rum
1 to 3/4 ounce Keke Beach Key Lime Cream liqueur
1 splash piña colada mix
1 splash pineapple juice
1 cup ice
Whipped cream (optional)
Graham cracker crumbs (optional)

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