Cold, refreshing and delicious, this is a tropical fruit pie that takes just 3 minutes to assemble. I serve it at our home in St. Thomas and everyone loves it. The flavors of pineapple and coconut mirror the ingredients of the Pina Colada, so you know everyone will enjoy it.
If you can get it, use a pre-made shortbread cookie dough crust but if not default to a pre-made graham cracker crust. If you can't get either, a regular pie crust will do.
Ingredients
1 can crushed pineapple in syrup, undrained (20 ounces)
1 large package (6.5 servings) instant vanilla pudding and pie filling
8-ounces sour cream
1/2 cup plus 2 tablespoons sweetened flaked coconut
1-2 ounces coconut rum or aged rum (optional)
1 prepared shortbread pie crust (9 inch)
1 can sliced pineapple, drained and halved (8-ounce)
Instructions
In a large bowl, stir together crushed pineapple with its syrup, dry pudding mix, sour cream, optional rum and all but the 2 tablespoons of coconut. Stir until just combined. Spoon into pie crust and decorate top with pineapple slices and sprinkle with remaining coconut.
Chill at least 2 hours, or until set, before serving.
If you can get it, use a pre-made shortbread cookie dough crust but if not default to a pre-made graham cracker crust. If you can't get either, a regular pie crust will do.
Ingredients
1 can crushed pineapple in syrup, undrained (20 ounces)
1 large package (6.5 servings) instant vanilla pudding and pie filling
8-ounces sour cream
1/2 cup plus 2 tablespoons sweetened flaked coconut
1-2 ounces coconut rum or aged rum (optional)
1 prepared shortbread pie crust (9 inch)
1 can sliced pineapple, drained and halved (8-ounce)
Instructions
In a large bowl, stir together crushed pineapple with its syrup, dry pudding mix, sour cream, optional rum and all but the 2 tablespoons of coconut. Stir until just combined. Spoon into pie crust and decorate top with pineapple slices and sprinkle with remaining coconut.
Chill at least 2 hours, or until set, before serving.
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