Pina Colada Pie

Pina colada pie translates the beach cocktail into something you can slice. The crust is the foundation: roasted macadamia nuts, sweetened coconut, and brown sugar pulse together with butter into a dense, nutty press-in base that bakes golden in 15 minutes.

The filling stacks two layers. First, pineapple sorbet smoothed across the cooled crust gives the bright, tart pineapple hit. Second, a coconut-rum mousse builds from reduced cream of coconut, dark rum, coconut extract, shredded coconut, and softened frozen yogurt folded together until smooth and semi-firm.

Lining the pie dish with foil overhang is the move that separates this from regular ice cream pies. After freezing overnight, you lift the whole pie out, peel the foil, and flip it onto a platter for clean unmolding. Top with thin pineapple slices and toasted coconut right before serving.

Pro Tips

• Reduce the cream of coconut carefully. Too thin and the mousse won’t hold; too thick and it turns grainy.
• Cool the rum-coconut mixture before folding in frozen yogurt or it’ll melt and split.
• Freeze the sorbet layer firm before adding the mousse so the layers stay distinct in the slice.
• Toast the garnish coconut in a dry pan over low heat, watching constantly. It burns in seconds.

Variations

• Drizzle warm caramel over each slice for a pina colada sundae spin.
• Soak fresh pineapple in dark rum for an hour before using as garnish for adult-only flair.
• Swap pineapple sorbet for mango sorbet for a tropical mango colada twist.