Blueberry Pineapple Pina Colada Pie Recipe

Name: Blueberry Pineapple Pina Colada Pie
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: Serves 1 or more
Ingredients: 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

Escape to paradise with every bite of this irresistible Blueberry Pineapple Pina Colada Pie! This tropical dessert, perfect for a luau, beach party, or any Jimmy Buffett-themed gathering, boasts a flaky crust, a vibrant blend of blueberries and pineapple, and a creamy pina colada filling. Topped with a crunchy coconut crumble, it's the ultimate taste of summer. Get the recipe now!

Prep Time 30 mins

Cook Time 90 mins

Calories 523.9 kcal

Protein 9g

Rating 5.0 (3 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

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!