Piña Colada Icebox Pie Recipe

Name: Piña Colada Icebox Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups pecan shortbread cookie crumbs (about 16 cookies); 1 cup sweetened flaked coconut; 1/4 cup butter, melted; 1/3 cup sugar; 2 tablespoons cornstarch; 1 (8-oz.) can crushed pineapple in juice; 1 (8-oz.) package cream cheese, softened; 1 1/2 cups cream of coconut, divided; 2 large eggs; 1 cup whipping cream; Garnishes: lightly toasted shaved coconut, pineapple wedges, fresh pineapple mint sprigs

Servings: persons

2 cups pecan shortbread cookie crumbs (about 16 cookies)
1 cup sweetened flaked coconut
1/4 cup butter, melted
1/3 cup sugar
2 tablespoons cornstarch
1 (8-oz.) can crushed pineapple in juice
1 (8-oz.) package cream cheese, softened
1 1/2 cups cream of coconut, divided
2 large eggs
1 cup whipping cream
Garnishes: lightly toasted shaved coconut, pineapple wedges, fresh pineapple mint sprigs

1
Preheat oven to 350u00b0. Stir together first 3 ingredients; firmly press on bottom and up sides of a lightly greased 9-inch pie plate. Bake 10 to 12 minutes or until lightly browned. Transfer to a wire rack; cool completely (about 30 minutes).
2
Stir together sugar and cornstarch in a small heavy saucepan; stir in pineapple. While stirring constantly, bring to a boil over medium-high heat; cook (keep stirring!) 1 minute or until thickened. Remove from heat; cool completely (about 20 minutes).
3
Beat cream cheese at medium speed with a heavy-duty electric stand mixer, using whisk attachment, until smooth. Gradually add 1 cup cream of coconut, beating at low speed just until blended. (Chill remaining 1/2 cup cream of coconut until ready to use.) Add eggs, 1 at a time, beating just until blended after each addition.
4
Spread cooled pineapple mixture over bottom of piecrust; spoon cream cheese mixture over pineapple mixture.
5
Bake at 350u00b0 for 38 to 42 minutes or until set. Cool completely on a wire rack (about 1 hour). Cover and chill 4 hours.
6
Beat whipping cream at high speed until foamy. Gradually add remaining 1/2 cup cream of coconut, beating until soft peaks form; spread over pie.
7
Note: We tested with Keebler Sandies Pecan Shortbread and Coco Lopez Cream of Coconut.

1707

kcal

Calories

165

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups pecan shortbread cookie crumbs (about 16 cookies), 1 cup sweetened flaked coconut, 1/4 cup butter, melted, 1/3 cup sugar, and more.

Yes, Piña Colada Icebox Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Piña Colada Icebox Pie

How did you like this recipe?

Frequently Asked Questions