Pineapple and coconut are two of my favorite sweet flavors individually. When you combine them it is beyond words.
As a rule though, I am not a fan of pina colada flavored things because I find them cloying. The exception to this are pina colada cream pie and my pina colada poke cake.
If you are a fan of pina coladas or just coconut in general today’s Sunday Supper is for you. Cosmopolitan Cornbread is our fabulous host this week. Thanks so much for your time.
I adapted my coconut cream pie recipe because most of the other pina colada pies I found use cream cheese. While I like cream cheese, I am the only one who does.
I had meant to pick up some coconut milk to use for part of the milk and forgot. I am fairly certain you could use half coconut and half regular milk.
Be sure to save the juice from the pineapple for Hawaiian chicken. Yum!
Pina Colada Cream Pie #SundaySupper
Prep Time 30 minutes Cook Time 15 minutes Total Time 45 minutes Servings 6 to 8 slices Author Micha @ Cookin’ Mimi
- 1/2 cup sugar
- 1/3 cup all purpose flour
- 1 1/2 cups milk
- 1/2 cup butter
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1 teaspoon rum flavoring
- 3 egg yolks
- 1 1/2 cup shredded coconut
- 20 ounce can crushed pineapple in juice drained
- 1 cup heavy cream
- 3 Tablespoons powdered sugar
- 1 9 inch pie shell baked and cooled
- Extra coconut for garnish optional
- Maraschino cherries for garnish optional
- Whisk together flour, sugar and salt in a heavy bottomed sauce pan.
- Add the milk, egg yolks and butter.
- Cook over medium heat whisking constantly until the mixture has come to a bubble and has thickened enough to coat the back of a spoon.
- Press through a fine mesh sieve to remove any lumps
- Stir in the rum flavoring, vanilla, coconut, and pineapple
- Pour into pie shell and chill
- When pie is cold whip the cream and powdered sugar until stiff peaks form
- Spread on pie
- Garnish with coconut and maraschino cherries if desired