Instructions:

1st Step 

Mix the crushed pineapple that has been drained, the sweetened condensed milk, the coconut milk, the coconut flakes, the pineapple juice, and the cornstarch in a medium saucepan. Combine well so that the cornstarch dissolves.

2nd Step 

Cook the mixture in a saucepan over medium heat, stirring often, until it thickens. It takes roughly five to seven minutes. Be vigilant in your stirring so that lumps don’t develop.

3rd Step 

When the sauce has thickened, take it off the heat and add the rum (or vanilla extract if you’re using it). Give the filling a few minutes to cool.

4th Step 

Whip the cream in the meanwhile. Heavy cream and powdered sugar are beaten separately until firm peaks form. Using an electric mixer, this takes just a few minutes.

5th Step 

Once the pineapple and coconut mixture has cooled, gently fold in half of the whipped cream. The pie’s filling will turn out fluffy and smooth this way. Spread the mixture evenly with a spatula and pour it into the pie shell that has already been cooked. Use the spatula to round out the top layer.

6th Step 

Put the pie in the fridge and let it there for at least 4 hours, or until it has set. This will give the filling time to set and the flavors time to mingle.

7th Step 

Put the pie in the fridge to cool for a while, and then take it out. Spread the remaining whipped topping evenly over the pie’s top.

8th Step 

To enhance the taste and texture of the whipped cream, sprinkle more coconut flakes on top. To add a splash of color, maraschino cherries make a great pie topping.

9th Step 

This delicious Pina Colada Pie is best served cold and sliced into wedges. Each serving would be perfect with some more whipped cream and a sprinkling of coconut flakes.