Piña Colada Pie
Pineapple, coconut and rum give this pie a cheerful touch of 1970s holiday entertaining.
It is a baked, buttery filling with pieces of fruit and coconut throughout, closer in texture to a chess pie than a smooth coconut cream pie.
Crushed pineapple and rum extract bring the cocktail’s familiar flavors without making the recipe complicated. Stir the filling together, pour it into a frozen deep-dish shell and bake; once chilled, it offers something unexpected alongside the more traditional pies.
Watch my video to follow along step-by-step.
Piña Colada Pie
Yield: 8 slices
Pan: Frozen 9-inch (23 cm) deep-dish pie shell
Oven: 350°F (175°C)
Baking time: Approximately 50–65 minutes; bake until set
Ingredients
1 frozen 9-inch (23 cm) deep-dish pie shell
3 large eggs
1 cup (200 g) granulated sugar
6 tablespoons (85 g) unsalted butter, melted and cooled slightly
1½ tablespoons (12 g) cornstarch
1 cup (225 g) crushed pineapple, measured after draining well
1 cup (85 g) sweetened shredded coconut
1 teaspoon (5 ml) rum extract
¼ teaspoon fine sea salt
Method
Mix the filling
Preheat the oven to 350°F (175°C).
Stir the cornstarch into the sugar. Add the eggs, melted butter, rum extract and sea salt, and beat until combined.
Fold in the drained pineapple and coconut.
Fill and bake
Pour the filling into the frozen pie shell and place the pie on a baking sheet. Do not thaw or blind-bake the shell.
Bake for approximately 50–65 minutes, until the top is golden, the edges are set and the center has only a slight wobble. Cover the pastry edge with foil if it browns too quickly.
Cool and chill
Let the pie cool completely, then refrigerate until chilled before slicing.
Larder Notes
Measure the crushed pineapple after draining. Loose juice would change the filling’s consistency.
The pie is intended to be sweet and textured, with pineapple and coconut throughout.
© 2026 Gary R. Rice. All rights reserved.
This work, including all original recipes, text, images, and related media, is the intellectual property of Gary R. Rice. No part of this content may be reproduced, published, distributed, or adapted in any form without prior written consent from the author.
Personal, non-commercial use is permitted with clear attribution. Commercial use, including publication, broadcast, or syndication, is strictly prohibited without express permission.
All rights to this content are retained personally by Gary R. Rice, regardless of any business or channel name under which the material is published.
