Piña Colada Pie
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® Maria Cookies, 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® Pineapple Juice, along with cornstarch, eggs, and a touch of lime. 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
Ingredients
Crust:
1 pkg.
(7 oz.)
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
2
eggs
2
yolks
⅔ cup
granulated sugar
¼ cup
butter, cut into small cubes
Coconut Cream Layer:
⅔ cup
GOYA® Cream of Coconut, divided
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
12
mini wedges fresh pineapple
Directions
Step 1
<p>Crust: Preheat oven to 350°F.</p>
Step 2
<p>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.</p>
Step 3
<p>Bake for 10 to 12 minutes or until golden, crisp and fragrant. Let cool completely before filling.</p>
Step 4
<p>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.</p>
Step 5
<p>In medium bowl, whisk together eggs, egg yolks and sugar until pale and thickened. Whisk eggs mixture into pineapple juice mixture until combined.</p>
Step 6
<p>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.</p>
Step 7
<p>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.</p>
Step 8
<p>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.</p>
Step 9
<p>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.</p>
Step 10
<p>Spread filling over pineapple curd layer, smooth top. Refrigerate for 4 to 6 hours or until layers are firm and set.</p>
Step 11
<p>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.</p>
Step 12
<p>Top pie with dollops of whipped cream mixture, coconut, and lime zest. Garnish with pineapple and cherries.</p> <p>Note: Substitute store-bought whipped topping for whipped cream mixture if desired.</p>
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Piña Colada Pie
Prep Time: 35m
Total time: 55m
Yields: 6-8 Servings
<p>This mind-blowing <em>Piña Colada Pie</em> 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 lime. 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!</p>
Ingredients
Crust:
1 pkg. (7 oz.)
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
2
eggs
2
yolks
⅔ cup
granulated sugar
¼ cup
butter, cut into small cubes
Coconut Cream Layer:
⅔ cup
GOYA® Cream of Coconut, divided
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
12
mini wedges fresh pineapple
Directions
Step 1
<p>Crust: Preheat oven to 350°F.</p>
Step 2
<p>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.</p>
Step 3
<p>Bake for 10 to 12 minutes or until golden, crisp and fragrant. Let cool completely before filling.</p>
Step 4
<p>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.</p>
Step 5
<p>In medium bowl, whisk together eggs, egg yolks and sugar until pale and thickened. Whisk eggs mixture into pineapple juice mixture until combined.</p>
Step 6
<p>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.</p>
Step 7
<p>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.</p>
Step 8
<p>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.</p>
Step 9
<p>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.</p>
Step 10
<p>Spread filling over pineapple curd layer, smooth top. Refrigerate for 4 to 6 hours or until layers are firm and set.</p>
Step 11
<p>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.</p>
Step 12
<p>Top pie with dollops of whipped cream mixture, coconut, and lime zest. Garnish with pineapple and cherries.</p> <p>Note: Substitute store-bought whipped topping for whipped cream mixture if desired.</p>
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