Pina Colada Macadamia Pies Recipe

Name: Pina Colada Macadamia Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 35 vanilla wafers; 1/2 cup macadamia nuts, toasted; 1/2 cup sweetened shredded coconut; 1/4 cup butter, melted; 2 teaspoons unflavored gelatin; 2 tablespoons cold water; 1/2 cup unsweetened pineapple juice; 1 can (15 ounces) cream of coconut; 3/4 cup (6 ounces) pina colada yogurt; 3/4 cup heavy whipping cream; 2 tablespoons confectioners' sugar; 1/3 cup macadamia nuts, toasted; Fresh pineapple wedges

Servings: persons

35 vanilla wafers
1/2 cup macadamia nuts, toasted
1/2 cup sweetened shredded coconut
1/4 cup butter, melted
2 teaspoons unflavored gelatin
2 tablespoons cold water
1/2 cup unsweetened pineapple juice
1 can (15 ounces) cream of coconut
3/4 cup (6 ounces) pina colada yogurt
3/4 cup heavy whipping cream
2 tablespoons confectioners' sugar
1/3 cup macadamia nuts, toasted
Fresh pineapple wedges

1
Place wafers and macadamia nuts in a food processor. Cover and pulse until fine crumbs form. Add coconut and butter; cover and pulse until blended. Press onto the bottom and up the sides of five greased 5-in. pie pans. Refrigerate for 30 minutes.
2
Transfer pie pans to a
3
. Bake at 350u00b0 for 10-12 minutes or until lightly browned. Cool on a wire rack.
4
In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Add pineapple juice. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat.
5
In a large bowl, stir cream of coconut until blended. Stir in yogurt. Add gelatin mixture and pour into crusts. Refrigerate for 8 hours or overnight.
6
In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Spread over filling. Sprinkle with nuts and garnish with pineapple.

3191

kcal

Calories

Fat

132

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 35 vanilla wafers, 1/2 cup macadamia nuts, toasted, 1/2 cup sweetened shredded coconut, 1/4 cup butter, melted, and more.

Yes, Pina Colada Macadamia Pies 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.

That's it — enjoy your meal!

Pina Colada Macadamia Pies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions