Piña Colada Icebox Pie

Health score
2%
Piña Colada Icebox Pie
380 min.
8
954kcal

Suggestions


Indulge in the tropical delight of our Piña Colada Icebox Pie, a luscious dessert that brings the essence of summer right to your table. This stunning pie, with its creamy layers and textured crust, offers a playful twist on the classic cocktail, combining the rich flavors of coconut and pineapple into a luscious treat. Perfect for gatherings, barbecues, or a cozy night in, this pie is sure to impress your family and friends.

With a buttery pecan shortbread crust providing a delightful crunch, each bite reveals a smooth, creamy filling made with blended cream cheese and sweet cream of coconut. The addition of crushed pineapple adds a juicy burst of flavor, while a fluffy topping of whipped cream infused with even more coconut gives it that signature island flair. Topped with toasted coconut and garnished with fresh mint and pineapple wedges, this pie doesn't just taste amazing; it looks like a tropical paradise on a plate!

What makes this dessert even better is its make-ahead nature; simply prepare it the day before, refrigerate, and let the flavors meld together. Whether you’re celebrating a special occasion or just treating yourself, the Piña Colada Icebox Pie promises to be a memorable experience that transports your taste buds to a sun-soaked beach getaway.

Ingredients

  • 0.3 cup butter melted
  • servings coconut or fresh shaved lightly toasted
  • cups shortbread cookies ( 16 cookies)
  • tablespoons cornstarch 
  • oz cream cheese softened
  • 1.5 cups cream of coconut divided
  • large eggs 
  • oz pineapple rings crushed canned
  • 0.3 cup sugar 
  • cup coconut sweetened flaked
  • cup whipping cream 

Equipment

  • sauce pan
  • oven
  • whisk
  • wire rack
  • stand mixer

Directions

  1. Preheat oven to 35
  2. Stir together first 3 ingredients; firmly press on bottom and up sides of a lightly greased 9-inch pie plate.
  3. Bake 10 to 12 minutes or until lightly browned.
  4. Transfer to a wire rack; cool completely (about 30 minutes).
  5. Stir together sugar and cornstarch in a small heavy saucepan; stir in pineapple. While stirring constantly, bring to a boil over medium-high heat; cook (keep stirring!) 1 minute or until thickened.
  6. Remove from heat; cool completely (about 20 minutes).
  7. Beat cream cheese at medium speed with a heavy-duty electric stand mixer, using whisk attachment, until smooth. Gradually add 1 cup cream of coconut, beating at low speed just until blended. (Chill remaining 1/2 cup cream of coconut until ready to use.)
  8. Add eggs, 1 at a time, beating just until blended after each addition.
  9. Spread cooled pineapple mixture over bottom of piecrust; spoon cream cheese mixture over pineapple mixture.
  10. Bake at 350 for 38 to 42 minutes or until set. Cool completely on a wire rack (about 1 hour). Cover and chill 4 hours.
  11. Beat whipping cream at high speed until foamy. Gradually add remaining 1/2 cup cream of coconut, beating until soft peaks form; spread over pie.
  12. Note: We tested with Keebler Sandies Pecan Shortbread and Coco Lpez Cream of Coconut.

Nutrition Facts

Calories954kcal
Protein3.41%
Fat54.76%
Carbs41.83%

Properties

Glycemic Index
27.64
Glycemic Load
29.96
Inflammation Score
-6
Nutrition Score
11.589130391245%

Nutrients percent of daily need

Calories:954kcal
47.7%
Fat:58.57g
90.1%
Saturated Fat:35.5g
221.87%
Carbohydrates:100.65g
33.55%
Net Carbohydrates:95.69g
34.8%
Sugar:68.66g
76.28%
Cholesterol:124mg
41.33%
Sodium:429.78mg
18.69%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:8.22g
16.43%
Manganese:0.51mg
25.67%
Vitamin A:1127.87IU
22.56%
Vitamin B2:0.38mg
22.21%
Fiber:4.96g
19.82%
Selenium:13.85µg
19.78%
Vitamin B1:0.26mg
17.58%
Folate:62.07µg
15.52%
Vitamin E:2.29mg
15.24%
Iron:2.54mg
14.11%
Phosphorus:137.25mg
13.72%
Vitamin B3:2.21mg
11.03%
Copper:0.18mg
8.87%
Vitamin K:8.81µg
8.39%
Calcium:70.75mg
7.08%
Potassium:246.02mg
7.03%
Magnesium:27.49mg
6.87%
Vitamin B5:0.66mg
6.6%
Vitamin B6:0.12mg
5.98%
Zinc:0.89mg
5.91%
Vitamin D:0.73µg
4.84%
Vitamin B12:0.23µg
3.89%
Vitamin C:3.17mg
3.85%
Source:My Recipes