Piña Colada Pie

Name: Piña Colada Pie
Prep time: 35M
Total time: 55M
Yield: 6-8 Servings
Ingredients: 1 pkg. Maria Cookies; ½ cup shredded sweetened coconut; 1 tsp. freshly grated lime zest; ½ cup butter, melted; 1 tbsp. freshly grated lime zest; ¼ cup Lime Juice; 2 tbsp. cornstarch; ½ cup Pineapple Juice; 2 eggs; 2 yolks; ⅔ cup granulated sugar; ¼ cup butter, cut into small cubes; ⅔ cup Cream of Coconut; 2 pkgs. unflavored gelatin powder; 1 pkg. brick-style cream cheese, softened; ¼ cup confectioners’ (icing) sugar, sifted; 2 tsp. rum extract; ¾ cup shredded sweetened coconut; ½ cup heavy or whipping (35%) cream; 1 tbsp. confectioners’ (icing) sugar; 1 tsp. vanilla extract; ½ cup toasted shredded sweetened coconut; 1 tbsp. freshly grated lime zest; 12 mini wedges fresh pineapple; 12 Maraschino Cherries

Jump to recipe

This mind-blowing Piña Colada Pie is a whirlwind of tropical flavor that you’ll enjoy savoring, bite after bite. Prepare it easily with subtly-sweet, versatile GOYA® <a title="Maria Cookies" href="https://goya.com/en/products/maria-cookies" data-udi="https://goya.com/en/products/maria-cookies">Maria Cookies</a>, which are the stars of the crunchy crust in this delicious pie. The filling is layered with pineapple custard made with the sweet flavor of GOYA® <a title="Pineapple Juice Carton" href="https://goya.com/en/products/pineapple-juice-carton" data-udi="https://goya.com/en/products/pineapple-juice-carton">Pineapple Juice</a>, along with cornstarch, eggs, and a touch of lemon. The second layer has a soft cream made with cream cheese and coconut… delicious! To serve, top with whipped cream, toasted coconut, lime zest; and of course, you must add pineapple and cherries for a great finishing touch. Are you craving it? Prepare it today!

Total Time

55m

Prep Time:35m

Yields:6-8 Servings

Save

Buy

Ingredients

Crust:

1 pkg.
(7 oz.)

GOYA® Maria Cookies

Buy at Shop.goya.com

Find in-store

½ cup

shredded sweetened coconut

1 tsp.

freshly grated lime zest

½ cup

butter, melted

Pineapple Curd:

1 tbsp.

freshly grated lime zest

¼ cup

GOYA® Lime Juice, or fresh lime juice

2 tbsp.

cornstarch

½ cup

GOYA® Pineapple Juice

Buy at Shop.goya.com

Find in-store

eggs

yolks

⅔ cup

granulated sugar

¼ cup

butter, cut into small cubes

Coconut Cream Layer:

⅔ cup

GOYA® Cream of Coconut, divided

Buy at Shop.goya.com

Find in-store

2 pkgs.
(1 oz.)

unflavored gelatin powder

1 pkg.
(8 oz.)

brick-style cream cheese, softened

¼ cup

confectioners’ (icing) sugar, sifted

2 tsp.

rum extract

¾ cup

shredded sweetened coconut

Toppings:

½ cup

heavy or whipping (35%) cream

1 tbsp.

confectioners’ (icing) sugar

1 tsp.

vanilla extract

½ cup

toasted shredded sweetened coconut

1 tbsp.

freshly grated lime zest

mini wedges fresh pineapple

GOYA® Maraschino Cherries

Buy all ingredients to make this recipe from your local grocer:

What’s this?

What is this button?

You are now able to buy this recipe's ingredients online! After you select your market, you decide if you want to have your items delivered or if you want to pick them up in store!

Directions

Kitchen View

Step 1

Crust: Preheat oven to 350°F.

Step 2

In food processor, finely grind Maria cookies. Add coconut and lime zest; pulse until combined. Toss mixture with butter until well coated. Transfer mixture to 9-inch springform pan and press into bottom and sides.

Step 3

Bake for 10 to 12 minutes or until golden, crisp and fragrant. Let cool completely before filling.

Step 4

Pineapple Curd: In medium saucepan set over medium heat, whisk together lime zest, lime juice and cornstarch until smooth and blended. Whisk in pineapple juice.

Step 5

In medium bowl, whisk together eggs, egg yolks and sugar until pale and thickened. Whisk eggs mixture into pineapple juice mixture until combined.

Step 6

Place saucepan over medium heat. Stirring constantly with a spatula, bring to a simmer. Cook, stirring constantly, for 3 to 5 minutes or until thickened.

Step 7

Remove from heat; stir in butter until fully incorporated. Pass through fine-mesh sieve into prepared crust. Cover surface directly with plastic wrap. Refrigerate for 1 to 2 hours or until well chilled, thickened and set. Keep refrigerated until needed.

Step 8

Coconut Cream Layer: Into medium microwave-safe dish, add 1/4 cup cream of coconut. Sprinkle gelatin over top. Let stand for 5 minutes. Stir in 2 tbsp cream of coconut. Microwave on HIGH for 45 to 60 seconds or until mixture comes to a boil. Stir to dissolve gelatin. Stir in remaining cream of coconut.

Step 9

In chilled large bowl, using handheld electric mixer, beat cream cheese until light and fluffy (chilled bowl will help mixture set faster). Reduce speed to low; beat in confectioners’ sugar and rum extract until blended and smooth. Beat in cream of coconut mixture until combined. Fold in coconut.

Step 10

Spread filling over pineapple curd layer, smooth top. Refrigerate for 4 to 6 hours or until layers are firm and set.

Step 11

Topping: Just before serving, using handheld electric mixer with clean beaters, whip cream until stiff peaks start to form. Beat in confectioners’ sugar and vanilla until combined.

Step 12

Top pie with dollops of whipped cream mixture, coconut, and lime zest. Garnish with pineapple and cherries. Note: Substitute store-bought whipped topping for whipped cream mixture if desired.

Products in this Recipe

Buy at Shop.goya.com

Find in-store

Maria Cookies

Lime Juice

Buy at Shop.goya.com

Find in-store

Pineapple Juice

Buy at Shop.goya.com

Find in-store

Cream of Coconut

Maraschino Cherries

GOYA® HIGHLIGHTS

Tasty creations & seasonal delights

Easy, Homemade Recipes for This Season

Looking for dinner ideas? We’ve got you covered with fall recipes so delicious you’ll want to make them again and again!

Learn More

Join La Cocina Goya®

Register FREE on Goya.com and get unlimited access to exciting features like My Recipe Box, coupons and offers, and our newsletter.

Create Account

Recipe Tags