Wednesday, June 13, 2012

Pina Colada Pie



Doing some spring cleaning over the last couple of days, I found an old box full of newspaper recipes and hand written recipes from my mother-in-law.  I'm so intrigued about old recipes, the differences in cooking techniques and the simplicity of many of the recipes seem to reflect an easier, more relaxed era.




I came across a recipe for "Two Minute Hawaiian Pie"  The recipe itself is very simple, with only a few ingredients.  I liked the basic structure of the pie, so I decided to tweak it just a tad.  What I came up with is Pina Colada Pie.....full of pineapple and coconut and so creamy!

I hope you enjoy it!




Pina Colada Pie


  • ¼ cup sweetened flaked coconut
  • 16 ounces sour cream (can be regular, light or fat free)
  • ½ cup Ricotta Cheese (whole milk or skim)*
  • 2 packages (4 serving size) instant vanilla pudding mix
  • ½ - 1 cup sweetened flaked coconut
  • 1 can (20 ounces) crushed pineapple (with juice or heavy syrup), undrained
  • 1 cup frozen whipped topping, thawed (can be fat free)
  • 1 deep dish 9" pie crust (frozen or fresh), baked and cooled

Preheat oven to 350 degrees.  Spread ¼ cup coconut evenly on baking sheet.  Bake coconut for 6 – 8 minutes or until coconut is a light golden brown.  Allow to cool.

In a large bowl with a hand mixer, beat the sour cream and Ricotta Cheese on high speed for one minute.

Add instant vanilla pudding mix and beat for two minutes.  Add coconut (to taste) and pineapple and beat on low speed until just well blended.  Fold in the whipped topping until completely incorporated.

Spoon into cooled pie shell and refrigerate.  Sprinkle toasted coconut evenly over the pie.

*You could also use 4 ounces of cream cheese, at room temperature, in place of the Ricotta Cheese.  Beat the cream cheese first and slowly add the sour cream to it to keep the mixture smooth.