Summer pie season has finally descended upon us, so you know what that means…everywhere you turn us food bloggers are throwing fruit-filled pie at your face. Literally, we’re throwing pie at your face and we’re not even thinking twice about it. For my contribution I wanted to give you a pie with a twist though, because I think you need this one in your life immediately and because you know me, I can’t just give you something that is simple and basic. I just can’t. So Strawberry Piña Colada Pie is this year’s summer pie of choice because nothing screams summer more than lounging by the pool with a piña colada in hand. Now you can lounge by the pool with a slice of strawberry piña colada pie instead. Pie trumps a cocktail any day of the week.
The second bit of good news, aside from this awesome pie, is that I’m hosting a GIVEAWAY for you all! I’m giving away a signed copy of my cookbook The Slider Effect to one lucky winner! Who will it be? Will it be you? Who will it be? I have no idea actually. It’s already been one full week since my book’s official release, can you believe it? In honor of my first cookbook being published, and as a big thank you to every one of you for continuing to follow along and supporting me and this blog, I’m giving away a copy of the book (along with a special gift) each week in July. After all, none of this would be possible if it weren’t for your support! I never forget that. So if you’re good with math, that’s 4 chances to win my book and a special something extra. I won’t tell you all the prizes just yet, because I do like surprises. This week’s prize however, is small but mighty. One of my favorite things about the book are the various appetizer picks I used throughout the different sliders. I had a lot of fun finding different party picks to hold the sliders in place. It became a game for me to find new and exciting toothpicks. So this week’s prize is a copy of the book, and a big bundle of slider picks. A HUGE bundle of picks. Like, all my favorite ones from the book.
To enter, leave a comment below letting me know how you celebrated Independence Day yesterday?! As always, my mamma will be picking the winner at random. It’s one of her greatest pleasures in life, what can I say? You should know us well by now, and know that we love lots of details. Tell us what you did, how your day was, what did you eat, what did you cook, etc. I love reading all of your comments. If you live outside of the US or didn’t celebrate Independence Day, then just tell me what you did yesterday. Let’s keep things fair, only one entry per person, and if you win, you can’t enter the following weeks. Sorry but I want everyone to have a fair chance. You have until Friday night to enter! Good luck, I’m rooting for you!
Let’s get started with the crust of this pie. You’ve heard me say time and time again that the crust is always the best part of any pie. This one is no exception. In a large bowl, combine the pecan cookie crumbs with the shredded coconut and the melted butter until evenly combined.
**Note: I used Keebler Pecan Tassies for this one, because I like the added flavor and texture from the pecans, but you can most definitely use graham crackers instead!**
Press the crust mixture onto the bottom and sides of a 9-inch pie plate. Bake for about 10 to 15 minutes or until golden brown around the edges. Remove from the oven and let cool completely on a wire rack.
**Note: The crust needs to be completely cooled before you fill the pie, so if you’re in a hurry, you can let the crust cool for about 10 minutes and then place in the freezer for about 10 minutes.**
In a medium saucepan whisk together the cornstarch and sugar. Stir in the crushed pineapple and strawberry slices. Set over medium-high heat and bring to a boil. Continue to cook, whisking constantly until thickened, about 1 minute.
Remove from the heat and let cool completely, about 15 to 20 minutes. It’s crucial that this cool down completely because it’ll thicken as it cools and it’ll develop more flavor.
In a large mixing bowl, beat the cream cheese on high until smooth. Slowly stream in the cream of coconut mixing until well combined. Add the eggs one at a time, beating until just combined after each addition. Stir in the rum.
**Note: The rum is completely optional, which you can leave out or use vanilla extract instead. But since this is supposed to be a piña colada the rum gives it that authentic taste.**
Spread the cooked pineapple and strawberry mixture onto the bottom of the cooled crust. Pour the cream cheese mixture over the top of the fruit filing. Bake until the middle is set, about 35 to 40 minutes.
Remove the pie from the oven and let cool completely, about 1 hour on a wire rack. Cover with plastic wrap and chill in fridge for about 4 hours or overnight.
**Note: This would be great to make the night before, and let chill overnight. Or make it early in the morning and keep it in the fridge until ready to serve.**
In a bowl of a stand mixer, fitted with the wire whisk attachment, beat the heavy cream until slightly thickened. Lower the speed, and slowly add in the remaining cream of coconut. Beat on high until soft peaks form. Pour the coconut cream on top of the chilled pie and spread it out with a spatula or spoon.
Slice and serve the pie immediately or keep in the fridge until ready to serve. Garnish each slice with a fresh slice of pineapple, a strawberry, toasted coconut, and a little sprig of mint or if you’re like me and forgot to buy the mint then you can use a sprig of the top green part of the pineapple. Just remember that you can’t eat it.
This pie can be made up to 2 days in advance, wrapped in plastic and kept in the fridge until ready to cut and serve. This pie is actually easier to slice when the pie has chilled for a while. If you don’t let it chill enough, the center might be too mushy to get a perfect slice. But remember, as with most tarts and pies, the first slice is always the hardest to remove from the pie plate.
**Tip: To get clean slices, make sure you wipe the knife clean after each cut. This will ensure smooth, even, clean slices of pie or tart.**
You can definitely swap out the fresh strawberry part of this pie, for any other berry that is in season. Try it with raspberries or blueberries! Or if you can’t find good strawberries—although right now in most places they are in full season—then use thawed frozen strawberries instead!
Don’t forget to enter below for a chance to win a signed copy of my cookbook and the party picks I used throughout the book among the different sliders! Remember that it’s one entry per person, anyone is allowed to leave a comment, and you have until Friday night to enter. One winner will be picked at random and will be notified via email. If you don’t win this prize, come back next week as there will be three more chances to win! Good luck, I’m rooting for you!
**UPDATE: Congratulations to Alexandra Roberston for winning the first prize!! And a thank you to everyone who participated. Remember to check back in on Monday for another chance to win!**
- 2 cups pecan cookie crumbs (or graham cracker crumbs)
- 1 cup sweetened flaked coconut
- ¼ cup unsalted butter, melted
- ⅓ cup granulated sugar
- 2 tablespoons cornstarch
- 1 (8-ounce) can crushed pineapple in juice
- 1 pint fresh strawberries, sliced
- 1 (8-ounce) block cream cheese, softened
- 1½ cups cream of coconut, divided
- 2 large eggs
- 2-ounces dark rum
- 1 cup heavy whipping cream
- toasted shaved coconut, for garnish
- Preheat oven to 350 degrees F.
- In a large bowl, combine the cookie crumbs, coconut and butter until evenly incorporated. Transfer to a 9-inch pie plate and press down and up the sides until completely covered. Bake for about 10 to 15 minutes or until golden brown. Remove from the oven and let cool completely.
- Whisk together the sugar and cornstarch in a medium saucepan. Whisk in the crushed pineapple and stir in the strawberry slices. Cook over medium high heat until it comes to a boil, continuing to whisk nonstop. Cook until thickened, about 1 minute. Remove from heat and let cool down completely.
- In a bowl of a stand mixer fitted with the whisk attachment, beat the cream cheese until smooth. Slowly beat in 1 cup of the cream of coconut until well combined. Add the eggs, one at a time, mixing well after each addition. Stir in the rum.
- Spread the cooled pineapple and strawberry mixture onto the bottom of the cooled pie crust. Pour the cream cheese mixture all over the top. Bake for about 35 to 40 minutes or until the custard is set. Remove from the oven and let cool for about 1 hour on a wire rack. Cover with plastic wrap and let chill for about 4 hours or overnight.
- Beat the heavy whipping cream on high until slightly thickened, lower the speed and slowly whisk in the remaining ½ cup cream of coconut. Continue to beat on high until soft peaks form. Top the chilled pie with the coconut cream and sprinkle with toasted coconut. Cut and serve or place in fridge until ready to serve.