pineapple cream pie recipe vanilla pudding

#Pineapple cream pie recipe vanilla pudding cracker#
#Pineapple cream pie recipe vanilla pudding skin#

Cook and stir until fragrant and onion has softened, about 3 minutes, adding garlic during the last 30 seconds. Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. But you can always grab a prepared pie crust at the store and save on prep time.

#Pineapple cream pie recipe vanilla pudding cracker#

There are no bake graham cracker pie crust variations as well that require chilling the pie crust instead to set the butter to hold the crust together. Baking the crust toasts the crumbs and melts the sugar to form a rigid crust once cooled. Graham cracker pie crusts are made from graham cracker crumbs, sugar, melted butter, and a little salt. The only reason your pie filling would be thin is if there is too much liquid in the mix or there wasn’t a stabilizer to help it thicken beyond pudding consistency.ĭoes graham cracker crust need to be baked? Then other ingredients like cream cheese or Cool Whip are added to thicken the filling and help stabilize the pie so you can slice it. No bake pie fillings usually use instant pudding or jello mix with either milk or juice. If you want a more authentic Pina Colada flavor, add 1/4 teaspoon of rum extract to the pie filling.Or if you think the coconut flavor needs a boost, you can add a little coconut extract.

If you can’t find a coconut cream pudding mix, you can use instant vanilla pudding instead with coconut cream instead of heavy cream.Cool Whip won’t melt and is a better garnish option on hot days. This keeps the coconut from getting soggy and the whipped cream from melting. Don’t add the garnishes until right before serving.

#Pineapple cream pie recipe vanilla pudding skin#

Covering the pie with plastic wrap will keep a skin from forming on top while it’s in the fridge.

Add dollops of whipped cream or Cool Whip around the edge of the pie and top each dollop with a cherry. STEP 4 When you’re ready to serve, top the pie with more shredded coconut. Cover the pie with plastic wrap and chill in the fridge for at least 4 hours, or until the filling has set up. STEP 3 Transfer the filling to the prepared pie crust. STEP 2 Stir the crushed pineapple and coconut flakes into the filling. Add the pudding mix, pineapple juice, heavy cream, and vanilla, and beat until creamy and thick. STEP 1 Beat the cream cheese in a mixing bowl for 1 minute. If you prefer to use a classic pie crust you will need to blind bake it and cool the crust completely before starting this recipe. PIE CRUST: You can make your own graham cracker pie crust or buy a prepared pie crust from the store. You’ll also need instant coconut cream pudding mix. You could also swap out the heavy cream for full-fat coconut cream for extra coconut flavor or to make your pie dairy-free (along with dairy-free cream cheese).ĬOCONUT: We’re using lots of shredded coconut in the filling AND on top of the pie. I like to get a pack of small cans so I don’t have a giant can sitting open in the fridge.ĭAIRY: We’re using heavy cream and cream cheese to make this pie creamy and rich. There may be enough pineapple juice from the can of crushed pineapple, but just to be on the safe side I recommend grabbing some cans of juice too. PINEAPPLE: You will need crushed pineapple and pineapple juice.

Eating a slice of this pie by the pool lets me pretend I’m on a tropical beach enjoying the flavors of paradise.

No turning on the oven – unless you want to make your pie crust at home, but that’s totally optional!

This pie is no bake! That’s right friends.

Coconut + pineapple + creamy dreamy pie filling is everything a pina colada dessert should be!.

My boys love helping in the kitchen, and I can let them make this recipe pretty much all by themselves.

This pie is one of the easiest desserts you’ll make.

This No Bake Pina Colada Pie is like having a slice of your favorite frozen cocktail! Why We Love Easy Pina Colada Pie