Dessert/ Fruit

Piña Colada Pie

Piña Colada Pie ~ The Complete SavoristThe cream in cream pies is delicious. Pudding is yummy.  Custard is heavenly.  These three are all related to each other and in my very uneducated opinion just different thicknesses or consistencies of the same thing. If you’re a baker and an expert on desserts, please feel free to correct me if I am wrong.

When Pi day was nearing, I wanted to make a pie in celebration. An idea formed in my head and I’m just stubborn enough that when I have an idea, and an idea I think is a good one, I tend to stick with it, even if I fail at once or twice.  The first two attempts at making the creamy filling tasted AMAZING.  The flavor was everything I wanted it to be and more, but the thickness was off. I needed it to be thicker in order to stand up and not just run out the sides when I sliced it.

I confess that my pudding making skills has always been the box stuff.  So, I was rightfully excited to make my own. I know it didn’t have to be overly hard….and despite it taking three times, it wasn’t hard. It just involves a bit of patience.  I was too afraid of either scalding the milk or scrambling the eggs to get it up to temperature enough.  I read warning after warning about this and I let the fear in…and then, when I let it right out and I got it right. I used a combination of several recipes and techniques from two online sources, my friend Mary’s recipe over at Lovefoodies and a classic recipe by Martha Stewart.  My third source was a friend and local chef here in town, Chef Barney.  Taking the knowledge and wisdom of these three sources, I ended up with a final product I was happy with.

Pina Colada Pie ~ The Complete Savorist

Piña Colada Pie

Author: Michelle



  • 1 pkg (9 cookies) graham crackers
  • 1/4 cup sugar
  • 2 tbsp brown sugar
  • 1/2 cup sweetened coconut flakes
  • Pinch of salt
  • 7 tbsp butter; melted


  • 1/2 cup sugar
  • 3 tbsp cornstarch
  • 6 egg yolks (reserve the whites for another dish)
  • 1 cup milk
  • 1 cup coconut milk
  • 2 tsp melted butter
  • 1/4 DRAINED canned crushed pineapple
  • 1 tsp vanilla extract
  • 1 oz coconut rum (or 1 tsp coconut extract)

Whip Cream

  • 1 cup heavy whipping cream
  • 1/2 tsp vanilla extract
  • 2 tbsp sugar

Toasted Coconut

  • 2 cups sweetened coconut flakes


  1. Open the pineapple and remove 1/4 cup and allow it to drain completely. Occasionally go back to stir and mash it using a spoon while in a sieve.


  1. Whisk together the sugar, cornstarch, and salt in a medium sauce pan that is not heated.
  2. Very gradually (a few tablespoons at a time) whisk in milks, first the regular then the coconut. Carefully dissolve the cornstarch.
  3. Whisk in egg yolks.
  4. Over medium heat and whisking constantly cook until the first set of bubbles form and break.
  5. Reduce heat to low; still whisking, cook 2-3 minutes.
  6. Remove from heat; immediately pour through a fine-mesh sieve into bowl to remove any clumps. Stir butter, coconut rum and vanilla into hot pudding. Mix well
  7. Add the well drained/dried out pineapple, mix well until the pineapple is evenly distributed through out the pudding.
  8. Place plastic wrap directly on surface of pudding and around the bowl to prevent that rough skin from forming.
  9. Place in the refrigerator and chill at least 3 hours, if not overnight.
  10. Before pouring into pie shell, whisk pudding until smooth.

Pie Crust

  1. In a food processor, pulse the cookies and the coconut together until they are crumbs. They can be fine or chunky, this is a matter of personal preference.
  2. Remove the crumbs from the food processor and add to a bowl.
  3. Mix to combine the sugars and salt into the crumbs.
  4. Pour the melted butter in, and using a fork, mix to make wet crumbs. It will occasionally clump together.
  5. Add the crumbs to a 9-inch pie pan, using a glass or mallet, press the crumbs into bottom of the pie pan.
  6. Using your fingers, press into the sides of the pan, making sure everything is together and all holes are filled.
  7. Bake the crust in a pre-heated 350 degree oven for 8 minutes. (This step can be omitted).
  8. Allow the crust to cool completely before filling.

Whip cream

  1. Chill the mixer bowl and whisk attachment to your mixer (This step can be omitted)
  2. Add the ingredients to a bowl and whisk on low for one minute, allowing everything to combine.
  3. Increase the speed and whisk until the cream is firm, but spreadable. This took a few minutes.

Toasted Coconut

  1. Adjust the oven racks so that the top rack is between the middle and top of the oven, underneath the broiler, you do not want it on the most top slot.
  2. Place the coconut on a baking sheet and turn on the broiler.
  3. Put the sheet in the oven and toast the coconut.
  5. Shake the pan, or using a spatula, move the coconut around, to allow for even toasting; do this frequently.
  6. The coconut will toast quickly, all in all in about than 5 minutes or less.


  1. Fill the crust with the pudding.
  2. Layer the whip cream on.
  3. Sprinkle with toasted coconut.
  4. Chill until ready to serve.

Pina Colada Pie ~ The Complete Savorist

Pina Colada Pie ~ The Complete Savorist



Thank you for sharing!

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  • Reply
    Arman @ thebigmansworld
    March 27, 2015 at 12:15 am

    Okay for once, I think I’ll omit eating the whole slice in favour of the ‘cream’ topping- It is SCREAMING for some malibu in there (do you guys have that?)

    • Reply
      March 27, 2015 at 12:18 am

      Malibu rum? Yes, that is what I used. 🙂

  • Reply
    March 27, 2015 at 5:50 am

    This is just the right kind of dessert for me to make on Easter this year. everyone always brings chocolate desserts and I’m always wanting something like this. Love it. Thanks!

    • Reply
      March 27, 2015 at 9:55 am

      It’s quite delicious, hope you enjoy it.

  • Reply
    Stephanie Stuart
    March 27, 2015 at 9:13 am

    5 stars
    Will you marry me? Pina Colada is one of my absolute favorites, to make a pie is brilliant!

    • Reply
      March 27, 2015 at 9:56 am

      Well, I am currently single…. 😉 Enjoy the pie Stephanie.

  • Reply
    Creative Mama Renee
    March 27, 2015 at 9:45 am

    Third times a charm, right? Puddings (and pastry creams/custards) can be daunting, but they’re so delicious from scratch!

    • Reply
      March 27, 2015 at 9:58 am

      I have no reason to ever use the boxed stuff again, this was to delicious, flavor not available in the box form.

  • Reply
    Sandi Gaertner (@sandigtweets)
    March 27, 2015 at 6:38 pm

    That is one sinful looking pie. I am so glad to see you baking again 🙂

  • Reply
    Dan from Platter Talk
    March 27, 2015 at 10:00 pm

    5 stars
    Pina Colada, in pie form? Sign me up!

    • Reply
      March 27, 2015 at 11:32 pm

      Hehe, you crack me up.

  • Reply
    serena | Serena Bakes Simply From Scratch
    March 28, 2015 at 3:39 pm

    Faceplant! Yum!

  • Reply
    Joy @ Joy Love Food
    March 28, 2015 at 5:31 pm

    Oh my goodness gracious, this sounds amazing!! I wish I had a slice right now, yum!

  • Reply
    Joanne T Ferguson
    March 28, 2015 at 9:55 pm

    Sign me up for a slice or two of your pina colada pie!

  • Reply
    The Food Hunter
    March 30, 2015 at 8:43 am

    You think you could ship me a slice of this!?

    • Reply
      March 30, 2015 at 11:04 am

      I could try but it might be a bit disheveled upon arrival.

  • Reply
    March 30, 2015 at 3:51 pm

    Dear Michelle, this pie looks wonderful. I adore coconut desserts. This one is right up my alley. xo, Catherine

    • Reply
      March 30, 2015 at 10:47 pm

      Oh Thank you Catherine, I wish I could share it with you.

  • Reply
    Jennifer Stewart
    July 28, 2015 at 2:38 pm

    I love a pina colada in a glass, and now I love it on a plate with a shovel! Can I just eat it out of the pie plate? Is that weird? This looks divine!

    • Reply
      July 29, 2015 at 12:22 pm

      No judgement if you use a shovel, a fork, your hands or just face-plant into it. You gotta do what you gotta do.

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