Pina Colada Pie Recipe

Name: Pina Colada Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 ounces macadamia nuts roasted; 3/4 cup coconut sweetened, shredded; 3 tablespoons brown sugar; 1 tablespoon butter unsalted, melted; 1 1/2 pints sorbet pineapple, softened; 1 cup cream of coconut sweetened; 4 teaspoons dark rum; 1/2 teaspoon coconut extract; 3/4 cup coconut packed, sweetened, shredded; 1/2 large pineapple thinly sliced; 1 x mint sprigs fresh; 2 pints yogurt, frozen vanilla, soft

Servings: persons

7 ounces macadamia nuts roasted
3/4 cup coconut sweetened, shredded
3 tablespoons brown sugar
1 tablespoon butter unsalted, melted
1 1/2 pints sorbet pineapple, softened
1 cup cream of coconut sweetened
4 teaspoons dark rum
1/2 teaspoon coconut extract
3/4 cup coconut packed, sweetened, shredded
1/2 large pineapple thinly sliced
1 x mint sprigs fresh
2 pints yogurt, frozen vanilla, soft

1
CRUST: Preheat oven to 350F (180C).
2
Line a 10 inch glass pie dish with foil, overlapping sides.
3
Finely chop the first 3 ingredients in a food processor.
4
Add butter and blend until moist crumbs form.
5
Press mixture onto bottom and up sides (but not rim) of prepared pie dish.
6
Freeze 10 minutes.
7
Bake crust until golden brown, about 15 minutes.
8
Freeze for 20 minutes.
9
FILLING: Spread sorbet in crust, smooth top.
10
Place in Freezer.
11
Boil cream of coconut in heavy small saucepan over med-high heat until reduced to 3/4 cup, stirring frequently, about 7 minutes.
12
Pour into a large bowl, mix in rum and extract, then 3/4 cup coconut.
13
Cool slightly.
14
Add frozen yogurt to coconut mixture and fold until blended.
15
Freeze until semifirm, stirring occasionally, about 1 hour.
16
Spoon filling over sorbet in pie dish, mounding slightly.
17
Cover and freeze overnight.
18
(can be prepared 2 weeks ahead) Turn out pie onto platter.
19
Peel off foil.
20
Turn pie right side up.
21
Arrange pineapple slices decoratively atop.
22
Sprinkle with toasted coconut.
23
Garnish with mint.

442

kcal

Calories

Fat

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 12 ingredients. The key ingredients include: 7 ounces macadamia nuts roasted, 3/4 cup coconut sweetened, shredded, 3 tablespoons brown sugar, 1 tablespoon butter unsalted, melted, and more.

Yes, Pina Colada 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.

That's it — enjoy your meal!

Pina Colada Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions