Ingredients for Blueberry Pineapple Pina Colada Pie
- 1 (9 inch) unbaked pastry for single crust pie
- 3 cups wild blueberries
- 1 (15 ounce) can crushed pineapple, well drained
- 1/2 cup pina colada concentrate, thawed
- 3/4 cup sugar (1/2 cup for filling, 1/4 cup for topping)
- 1/4 cup cornstarch
- 2 tablespoons rum (optional)
- 1 teaspoon coconut extract
- 1/2 teaspoon salt (1/4 teaspoon for filling, 1/4 teaspoon for topping)
- 1/2 cup all-purpose flour
- 1/2 cup sweetened flaked coconut
- 1/4 cup cold unsalted butter, cut into small pieces
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How to Make Blueberry Pineapple Pina Colada Pie
- Roll out the pie crust and fit it into a 9-inch pie pan. Crimp the edges to create a decorative ridge.
- Place the unfilled pie shell in the freezer for 15 minutes to chill.
- Preheat oven to 400°F (200°C).
- In a large bowl, gently combine the blueberries, crushed pineapple, pina colada concentrate, sugar, and cornstarch.
- Stir in the rum (if using), coconut extract, and salt.
- Pour the fruit filling into the chilled pie shell. Smooth the top with a spoon.
- Bake for 30 minutes.
- Meanwhile, prepare the coconut crumble topping: In a food processor, combine the flour, shredded coconut, sugar, and salt. Pulse until just combined.
- Add the cold butter pieces and pulse until the mixture resembles coarse crumbs.
- Transfer the crumbs to a bowl and gently rub them between your fingers to create larger, buttery crumbs. Refrigerate until ready to use.
- Reduce oven temperature to 375°F (190°C).
- Remove the pie from the oven. Sprinkle the coconut crumble evenly over the filling. Gently press down.
- Place a large foil-lined baking sheet on the rack below the pie to catch any drips.
- Return the pie to the oven, rotating 180 degrees. Bake for an additional 30-35 minutes, or until the filling is bubbly and the crust is golden brown. If the topping starts to brown too quickly, loosely cover with foil.
- Let the pie cool completely on a wire rack for at least 1 hour before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
162g
Fat
61g
Carbs
24g
