Pina Colada Pie

Press the pineapple in a colander with the back of a spoon to ensure that it is well-drained before adding to the pie. If you prefer, substitute 3 tablespoons of drained pineapple juice for the rum.


  • 3/4 cup sugar
  • 1/3 cup all-purpose flour
  • 2 1/4 cups milk
  • 4 beaten egg yolks
  • one 8 1/4-ounce can crushed pineapple, well-drained
  • 3/4 cup flaked coconut
  • 3 tablespoons rum
  • 1 tablespoon margarine or butter
  • 1 1/2 teaspoons vanilla
  • Fully Baked Pastry Shell
  • 1/3 cup flaked coconut
  • 1 cup whipping cream, whipped


In a medium saucepan combine sugar and flour. Gradually stir in milk. Cook and stir over medium-high heat till mixture is thickened and bubbly. Reduce heat. Cook and stir for 2 minutes more. Remove from heat.

Gradually stir about 1 cup of the hot mixture into the egg yolks. Return all to saucepan. Bring to a gentle boil. Cook and stir for 2 minutes more. Remove from heat. Stir in pineapple, 3/4 cup coconut, the rum, margarine or butter, and vanilla. Pour hot filling into baked pastry shell. Cool on a rack for 1 hour. Chill for 3-6 hours before serving.

Meanwhile, spread 1/3 cup coconut in a thin layer in a small baking pan. Bake in a preheated 350 degree F. oven for 5-10 minutes or till golden, stirring once or twice. Remove and cool on a rack.

Decorate the pie with the whipped cream. Sprinkle the toasted coconut over the whipped cream. Store in the refrigerator.

nutrition information per serving

435 calories; 22g total fat; 132mg cholesterol; 142mg sodium; 50g carbohydrates; 2g fiber; 7g protein

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