∗ This recipe will make either a 9 x 13 baking pan size or 2 8-inch round pies.
- 2 C finely crushed Nilla Wafer crumbs
- 1 C shredded coconut
- 1/2 C (1 stick) butter or margarine, melted
- 1-20 oz. can pineapple chunks in 100% real pineapple juice, pureed
- 2 T coconut rum
- 4 T raw sugar
- 2 envelopes unflavored Gelatin (use 3 for a firmer filling)
- 16 oz. container of whipped topping
Preheat oven to 325º F. In a medium bowl, combine the Nilla Wafer crumbs and coconut until well blended. Slowly stir in the melted butter until the mixture is blended well and sticks together. Press mixture into a glass 9 x 13 baking pan, evenly spreading across bottom and up the sides of pan. Bake in the middle of preheated oven, for 20 minutes or until lightly browned around the edges. Set aside to cool.
In a large sauce pan on med-high heat, combine the pineapple puree and the sugar, stirring constantly, until all sugar is dissolved. Add the coconut rum and stir. Bring to a slow boil and add the unflavored Gelatin, slowly, making sure to stir completely into the mixture before adding more to prevent clumping. Remove from heat and continue to stir until Gelatin is completely dissolved, about 5 minutes, set aside to cool.
Once filling is completely cooled, fold in the whipped topping until completely blended. Spread evenly over the crust and refrigerate until set or overnight. Keep refrigerated until ready to serve.
Serving Suggestion: Make it fun! Add some tropical silk flowers or paper drink umbrellas to give the pie a little more flair!
Related terms: Pina Colada Cream Pie Recipes, Pina Colada Cream Cheese Pie, Easy Pina Colada Pie, Strawberry Pina Colada Pie, Kraft Pina Colada Pie, Ice Cream Pina Colada Recipe, Tropical Pina Colada Pie, Frozen Pina Colada Pie Recipe