Rating: 3 stars
2 Ratings
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  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

In this swoon-worthy dessert, the classic tropical flavors of a piña colada cocktail are transformed into Piña Colada Pie featuring layers of silky coconut custard and a caramelized pineapple jam made by simmering fresh pineapple with brown sugar. Adding rum to the hot pineapple mixture burns off the harsher taste of the alcohol while leaving a pleasant kick. Spread across a buttery shortbread crust, the jam is ultimately layered with a double-coconut custard and piled high with cloud-like coconut cream whipped topping. Served ice-cold, this make-ahead pie is destined for your next summer gathering. Rum shooters optional.

June 2022


Credit: Photo by Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley

Recipe Summary

40 mins
1 hr 30 mins
plus 6 hr chilling


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Microwave 5 tablespoons butter in a medium-size microwavable bowl on high until melted, about 45 seconds. Stir in cookie crumbs, 2 tablespoons brown sugar, and 1/2 teaspoon salt. Press mixture evenly into bottom and up sides of a lightly greased (with cooking spray) 9-inch pie plate. Bake in preheated oven until golden brown and crisp, 8 to 12 minutes. Transfer to a wire rack, and let cool completely, about 30 minutes. 

  • While crust bakes, cut a 1/4-inch-thick round of pineapple; cut round into wedges. Place wedges in a ziplock plastic bag; seal bag, and reserve wedges in refrigerator for garnish. Peel remaining pineapple. Working over a medium bowl, grate peeled pineapple using largest holes of a box grater, avoiding the core, to yield 2 cups combined pulp and juice. Stir together grated pineapple pulp and juice, 1 1/2 tablespoons cornstarch, 1/3 cup brown sugar, and 1/4 teaspoon salt in a small saucepan. Cook over medium, stirring often, until very thick and light golden, 18 to 22 minutes. Remove from heat; stir in rum. Let cool slightly, about 15 minutes. Spread cooled pineapple mixture evenly in cooled crust. Refrigerate, uncovered, until ready to use.

  • Open chilled coconut milk can. Spoon off 1/3 cup hardened coconut cream from the top, and transfer to a small bowl; cover and place in refrigerator. Place remaining coconut milk in a medium saucepan; whisk in egg yolks, 1/2 cup heavy cream, 1/3 cup brown sugar, remaining 2 tablespoons cornstarch, and remaining 1/4 teaspoon salt. Cook over medium, whisking constantly, until mixture is very thick and bubbly, 6 to 8 minutes. Remove from heat; stir in shredded coconut, vanilla, and remaining 2 tablespoons butter. Let cool slightly, about 15 minutes, stirring occasionally. Spread evenly over pineapple mixture in piecrust. Press plastic wrap directly onto surface; chill until cold and set, about 6 hours.

  • Beat reserved coconut cream, remaining 2 tablespoons brown sugar, and remaining 1 1/2 cups heavy cream with a stand mixer fitted with the whisk attachment on medium-high speed until stiff peaks form, 1 to 2 minutes. Spread evenly over pie. Garnish with pineapple wedges, shaved coconut, cherries, and mint leaves as desired.

Make Ahead

Pie can be assembled up to 1 day in advance without the whipped cream topping. 

Suggested Pairing

Serve with a rum shooter, if you like.