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Pina Colada Cream Pie
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1/4 cup Land O Lakes® Butter, melted

1 (7-ounce) package (2 2/3 cups) sweetened flaked coconut, toasted


1 1/2 cups milk

1 cup coconut milk

2/3 cup sugar

1/3 cup cornstarch

3 large Land O Lakes® Eggs (yolks only), slightly beaten

1 (8-ounce) can crushed pineapple, well-drained

2 tablespoons light rum,   if desired

1 teaspoon vanilla


Land O Lakes® Heavy Whipping Cream, whipped, sweetened, if desired

Sweetened flaked coconut, toasted, if desired

 *Substitute 1 teaspoon rum extract.

How to make

  1. STEP 1

    Combine all crust ingredients in bowl. Press onto bottom and up sides of ungreased 9-inch pie pan. Refrigerate 15 minutes.

  2. STEP 2

    Combine milk, coconut milk, sugar and cornstarch in 2-quart saucepan. Cook over medium heat, stirring constantly, 7-9 minutes or until mixture comes to a full boil. Remove from heat. Stir small amount of milk mixture into egg yolks. Slowly pour egg mixture into remaining milk mixture in saucepan, whisking constantly.

  3. STEP 3

    Reduce heat to low.Cook, stirring constantly, 1-2 minutes or until mixture reaches 160°F and is thick enough to coat back of metal spoon. (Do not boil.) Stir in pineapple, rum and vanilla. Pour into crust. Refrigerate at least 2 hours.

  4. STEP 4

    Garnish with whipped cream and additional toasted coconut, if desired.

Tip #1

- To toast coconut, spread coconut into single layer on ungreased 15x10x1-inch baking pan. Bake at 350°F., stirring occasionally, 10-14 minutes or until lightly browned.

Tip #2

- Substitute gluten-free vanilla when making this recipe gluten-free.

Tip #3

This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking.

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