Pina Colada Pie--Pastel De Pina Colada

Four ingredients, one bowl, no oven. Piña colada pie is the kind of dessert you build the night before a barbecue and pull out of the freezer when the sun is high. Piña colada yogurt does most of the flavor work; folding it with whipped topping and well-drained crushed pineapple gives the filling a frozen-mousse texture that slices clean once it’s set.

The one detail to honor is the draining. Watery pineapple is what separates a pie that holds its slice from one that slumps on the plate. Press the crushed fruit into a fine-mesh sieve and squeeze hard. The graham crust soaks up some leftover moisture, but only so much. An overnight freeze is what gets the pie firm enough to slice; don’t try to rush it with a few hours, because the texture stays slushy.

Quick Tips

• Drain the pineapple aggressively. Squeeze it in a clean towel after sieving for a drier result that holds its shape.
• Cover the pie tightly with plastic wrap then foil before freezing. Naked surfaces pick up freezer odors fast.
• Let the pie rest at room temperature for 5 to 10 minutes before slicing. Rock-hard pies crack rather than cut.

Variations

• Top each slice with toasted coconut and a maraschino cherry to lean into the cocktail theme.
• Swap vanilla yogurt and stir in a teaspoon of rum extract for a customizable piña colada flavor.
• Use a pre-baked coconut cookie crust instead of graham for more tropical character.