Pina Colada Pie

Pina Colada Pie

"This pie is extremely easy, and a most impressive presentation! Your friends and family will think you are an expert! Macadamia nuts may be used in place of pecans."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

servings 669 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 669 kcal
  • 33%
  • Fat:
  • 49.3 g
  • 76%
  • Carbs:
  • 52.3g
  • 17%
  • Protein:
  • 7.5 g
  • 15%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 379 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Spread coconut evenly onto a baking sheet and toast in preheated oven 5 minutes, until golden brown. Remove and set aside.
  3. In a medium bowl, mix together vanilla wafer crumbs and melted butter or margarine. Press firmly into bottom and sides of a 9 inch pie pan.
  4. In a large mixing bowl, beat together cream cheese and coconut cream until fluffy. Mix in rum extract. Fold in whipped topping, pineapple, cherries, and nuts. Spread mixture into crust. Sprinkle with toasted coconut. Chill several hours before serving.

Reviews

Read all reviews 15
Most helpful
Most positive
Least positive
Newest

Rich, fluffy and full of fruity flavor. It's also simple and quick to make. I left out the nuts and used a bigger pie dish than called for, but otherwise followed the recipe as written. Hubs li...

I caught sight of this recipe while looking for a coconut pie for Mother's Day. I had a pre-made vanilla wafer crust left over from another occasion, so I thought what the heck. It was the bigge...

This is just superb. I've made it full bore and with low fat ingredients (cream cheese, cool whip, pineapple not in heavy syrup). Of course - the full bore, full fat version is better. But th...

I thought the recipe was delicious. Although, I forgot to add in the nuts. I had a shallow pie pan and had extra. So, I made individual servings in mini spring form pans and I FROZE them. It ...

went with a storebought crust and did not drain the pineapple. used 1/2 cup of real rum. skipped the cherries & pecans. perfect!

I saw this recipe as I was trying to decide on a dessert for a Memorial Day BBQ. It was really yummy! I used a store bought shortbread crust and rum instead of rum extract. Toasted some extra ...

This pie was a cool treat on a hot day, and super easy. The only thing I changed was used half vanilla wafers and half shortbread cookies for the crust. I think it could use a little more rum ...

Delicious pie! The local grocery store has a "Hawaiian Pie" that I was trying to copy. This recipe is easy and turned out to be even better than the store's version. Couple of changes: I u...

I had to try this pie. made it with a graham cracker crust and I didn't add the nuts. I had my son try it, he doesn't even like pineapple and he absolutely loved it ! Will definitely be makin...

Other stories that may interest you