Strawberry Pina Colada Pie Recipe - Allrecipes.com
Strawberry Pina Colada Pie Recipe
  • READY IN 3+ hrs

Strawberry Pina Colada Pie

Recipe by  

"A creamy, dreamy no-bake pie with pineapple in a whipped filling topped with strawberries and coconut."

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Ingredients Edit and Save

Original recipe makes 10 slices Change Servings
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  • PREP

    20 mins
  • READY IN

    3 hrs 20 mins

Directions

  1. Beat cream cheese and milk in large bowl with electric mixer until well blended. Add dry pudding mix and pineapple; mix well. Gently stir in 2 cups of the whipped topping; spoon into crust.
  2. Refrigerate 3 hours or until firm.
  3. Top with coconut, strawberries and remaining whipped topping just before serving. Store leftovers in refrigerator.
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Reviews More Reviews

Most Helpful Positive Review
Jun 09, 2012

I used reduced fat cream cheese, sugar free CHEESECAKE instant pudding and "light" whipped topping. I also made my own homemade graham cracker crust. I think this is very good but next time I make this, I think I'd like to fold some additional strawberries and coconut into the pie instead of just topping the pie with it. My whole family enjoyed this pie. This was very simple, even with the homemade crust and toasting the coconut.

 
Most Helpful Critical Review
Jan 14, 2012

I made this recipe because I had all the ingredients on hand, but I was very disappointed in it. I added about 1/2 cup coconut to the filling, along with some rum extract and coconut extract (using coconut pudding instead of vanilla, as other reveiwers suggested, is a good idea), but it STILL didn't taste like a pina colada. The pie was just OK. I won't be making it again.

 

33 Ratings

May 07, 2010

I made lots of changes but I wanted to rate this recipe b/c it helped me in my quest to duplicate the hawaiian pie from a famous breakfast stop! First I don't use a graham cracker crust, instead I make my own flour pie crust. I also add a handful of chopped pecans to the cream cheese mixture along with 1 pkg dissolved unflavored gelatin (without the gelatin the pie does not set well and falls apart when serving). I pour the mixture into the baked and cooled crust and refrigerate it overnight. The next day, I mix 1 lb. of strawberries with strawberry glaze and cover the entire pie with it. Right before serving I make fresh whipped cream by beating heavy cream with powdered sugar and vanilla and I pipe it on to the top of the entire pie. Finally, I sprinkle it with a little toasted coconut and chopped pecans and ... fabulous! This usually costs me about $7 to make (I only make it when I can get the ingredients on sale) & the restaurant pie we usually buy costs $14 and we can't brag that it's homemade!

 
Jun 29, 2008

Sooo yummy and not too sweet--we love it! Based on some of the other reviews, I made the following changes: used a 9" cake pan (deeper), made my own graham crust, used a six serving size pudding mix, and the whole tub of cool whip; I also put this in the freezer for about three hours and then transferred it to the fridge for the remaining few hours before serving. This set up and served very well. I think next time, though, I will just put the coconut (untoasted, maybe?) right into the pie mixture and use a little more pineapple. This pie was really easy to make and made for an excellent summer dessert.

 
May 18, 2011

I loved it! Not only simple, but the taste is so cool and refreshing. I used shortbread pie crust, coconut pudding and also put the coconut in the pie mixture. I used mandarin orange slices (from fruit cup) on top instead of strawberries. Orange, coconut and pineapple seemed a better fit to me than strawberries.

 
May 04, 2011

It was yummy, especially with the changes I made. I used coconut pudding mix, instead of vanilla. I also cut the strawberries up and mixed them into the main pie. I am not using Cool Whip due to the unhealthy ingredients - so I used fresh whipped cream. Thus delicioso!

 
Jul 26, 2011

I thought this recipe was pretty good. I made my own graham cracker pie crust. Not to sweet but just right. The only change I would make is add more pineapple, there just wasn't enough.

 
Mar 19, 2010

So easy and delicious. It's a cool, light (in texture)dessert that is so different from the ordinary. **Some reviewers complained about the runny consistency, so I took one person's advice and placed it in the freezer for an hour and then transfered it to the refrigerator. It sliced perfectly, so I would do this again. If you love pineapple and coconut, you will LOVE this recipe.

 

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Nutrition

  • Calories
  • 278 kcal
  • 14%
  • Carbohydrates
  • 32.5 g
  • 10%
  • Cholesterol
  • 26 mg
  • 9%
  • Fat
  • 15.3 g
  • 24%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 2.6 g
  • 5%
  • Sodium
  • 339 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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