Recipes Desserts Pies Piña Colada Pie 3.4 (5) 5 Reviews 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. By Paige Grandjean Published on May 23, 2022 Print Rate It Share Share Tweet Pin Email Photo: Photo by Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley Active Time: 40 mins Chill Time: 6 hrs Total Time: 7 hrs 30 mins Servings: 8 Ingredients 7 tablespoons unsalted butter (3 1/2 ounces), divided 2 cups pure butter shortbread cookie crumbs (such as Walker's) (8 ounces) (about 16 cookies) ⅔ cup plus 1/4 cup packed light brown sugar, divided 1 teaspoon kosher salt, divided Cooking spray 1 large fresh pineapple (about 4 pounds) 3 ½ tablespoons cornstarch, divided 3 tablespoons (1 1/2 ounces) gold rum 1 (13.5-ounce) can unsweetened coconut milk (unshaken), chilled 2 large egg yolks 2 cups heavy cream, divided 1 cup sweetened shredded coconut (about 4 1/2 ounces) 2 teaspoons vanilla extract Shaved coconut, brandied or fresh cherries, and fresh mint leaves, for garnish (optional) Directions 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. Rate it Print