Pina Colada Pie Recipe – So good!!! (Can be Gluten Free too)

Now, that’s a pie!

James May

Hey, Lovelies!

I made a birthday pie on the weekend for a girlfriend. It’s Pina Colada flavoured, not too heavy, and so delicious. Think of your favourite summer holiday in a drink, and then bake that into a pie. All that pineapple and coconut, with a fluffy meringue top – and for a grown-up version, a hint of rum. Oh yeah! This pie is a big hit every time I make it. It would be perfect for any kind of celebration, including Thanksgiving or Christmas. If you use cornstarch and a gluten-free pastry shell it can also be modified to be gluten-free very easily.

You want to make this with enough time for the pie to cool before eating, so you’ll need a couple of hours of fridge time before you serve it.

The pie is great on its own. but even better with good vanilla ice-cream and a drizzle of caramel sauce – salted caramel, standard caramel, or caramel with a shot of rum in it for that true tropical decadence.

Ben has already requested that I make this again for the Christmas/New Year period. Sounds like a plan to me!
Thank you to everyone who sent in their favourite cake and pie recipes – I have lots of cooking planned over the next few months, that’s for sure.

Happy baking. 😊

Lots of love, a vacation feel, and some tropical-themed background music, Nicole xx

Making The Pie

There are a few steps, but it’s not complicated. Just be methodical and take your time.

You’ll need a minimum of a pre-baked deep 20cm pie shell through to a 24 cm pie shell for this recipe. I make my own shortcrust pastry shell, and use a 24cm springform pan. Feel free to use premade frozen pastry for your shell – but cook it to directions first. If you want a gluten-free shell, now is the time to do that too.

Ingredients

Pineapple Layer

  • 450g can of crushed pineapple
  • 1/4 cup cornflour (if gluten-free make sure it is cornstarch and not wheaten cornflour!)
  • 1/4 cup cold water
  • up to 2 tablespoons of sugar (or your favourite sugar alternative) if you prefer a sweeter filling
  • 3 egg yolks, lightly beaten

Coconut Layer

  • 1 and 1/3 cups of milk (you can substitute coconut milk if you prefer)
  • 3/4 cup of white sugar (or your favourite sugar alternative)
  • 1/4 cup cornflour (if gluten-free make sure it is cornstarch and not wheaten cornflour!)
  • 1 cup unsweetened desiccated coconut
  • 1 tablespoon butter
  • 1 teaspoon vanilla essence OR 1 to 2 tablespoons of white rum or Malibu

Meringue Layer

  • 3 egg whites
  • 8 tablespoons caster sugar

Method

  1. Preheat your oven to 180 degrees Celcius (350 degrees Fahrenheit)
  2. Get two saucepans ready.
  3. For the pineapple layer put the crushed pineapple in one saucepan. Mix the cornflour in the cold water and add to pineapple. Place over heat and bring to boil, stirring constantly. Cook for one minute at boiling point while stirring. Remove from heat. Carefully taste a little. Add sugar if required until sweet enough for your liking. Stir until sugar is dissolved. Then quickly add beaten egg and stir well. Set aside to cool a little.
  4. For the coconut layer mix the cornflour in the cold water then put into the second saucepan with the sugar and milk. Bring to the boil, stirring constantly, until the coconut mixture boils and becomes thick. Remove from heat and stir in butter and coconut. Add vanilla or rum and then check the taste, adjusting if necessary. DO NOT EAT IT ALL!!! Set aside to cool a little.
  5. Spread half of the coconut mixture into the pie shell.
  6. Now add all of the pineapple mixture and spread out evenly over the coconut.
  7. Top the pineapple layer with the remaining half of the coconut mixture.
  8. Beat the egg whites until fluffy and white. Then gradually add in the sugar, beating well until all of the sugar has dissolved and soft peaks can be formed with the meringue.
  9. Spread meringue over the top of the pie.
  10. Bake for 10 to fifteen minutes or until meringue is slightly golden. See pics for details.
  11. Remove from oven and cool. Then refrigerate – uncovered, so you don’t damage the meringue – until required.
Hi! I'm Nicole Cody. I am a writer, psychic, metaphysical teacher and organic farmer. I love to read, cook, walk on the beach, dance in the rain and grow things. Sometimes, to entertain my cows, I dance in my gumboots. Gumboot dancing is very under-rated.
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4 thoughts on “Pina Colada Pie Recipe – So good!!! (Can be Gluten Free too)

  1. Hi Nicole, I have a question. Do you think your strange dream of “christo velato” was in a way a prediction of your serious sickness after the vaccination? Do you think we can dream about our future?
    I dreamed last night of a man I have not seen in 20 years. We were in the same schoolclass but no special friends or a couple or so. I never thought of him in the past and now I dreamed of him out of the blue. He was waiting for me and smiling at me. I wonder what that means.

    1. Sometimes the only way a dream makes sense is in hindsight, Caroline. Yes, perhaps my dream was a portend, and perhaps yours is too. Stay open to what comes, and trust! Much love xx

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