Blueberry-Pineapple Pina Colada Pie

"A suggested dessert for a tropical island theme or Jimmy Buffet night."
 
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photo by GEHanna photo by GEHanna
photo by GEHanna
Ready In:
1hr 30mins
Ingredients:
14
Serves:
6
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ingredients

  • 1 pastry for single-crust pie, basic flaky pie pastry, refrigerated
  • Filling

  • 3 cups wild blueberries
  • 1 cup canned crushed pineapple, drained
  • 13 cup thawed frozen pina colada concentrate
  • 14 cup sugar
  • 1 12 tablespoons cornstarch
  • 1 tablespoon rum (light or dark)
  • 12 teaspoon coconut extract or 1/2 teaspoon vanilla extract
  • salt (a pinch)
  • Coconut Crumb Topping

  • 34 cup all-purpose flour
  • 34 cup sweetened flaked coconut
  • 12 cup sugar
  • 14 teaspoon salt
  • 5 tablespoons cold unsalted butter, cut into 1/4 inch pieces
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directions

  • Roll out and fit pastry into a 9-inch pie pan; sculpt the edge into an upstanding ridge; place in freezer for 15 minutes.
  • Preheat oven to 400°.
  • In a bowl, combine the blueberries, pineapple, and pina colada concentrate in a large bowl.
  • In a small bowl, mix the sugar and cornstarch together in a small bowl, then stir the mixture into the fruit.
  • Stir in the rum, coconut extract, and salt; scrape the filling into the chilled pie shell; smooth the top with a spoon.
  • Place the pie on the center oven rack and bake for 30 minutes.
  • Meanwhile, make coconut crumb topping: add flour, coconut, sugar, and salt to a food processor; pulse briefly to mix.
  • Scatter the butter over the top and pulse until the mixture starts to form gravelly crumbs.
  • Dump the crumbs into a large bowl and rub between your fingers to form large, buttery crumbs; refrigerate until ready to use.
  • Remove pie from oven and decrease temperature to 375°; carefully dump the crumbs in the center of the pie, spreading them evenly over the surface; tamp them down lightly.
  • Return pie to oven, rotate 180°; slide a large foil lined baking sheet onto the rack below to catch any spills.
  • Continue baking about 30 minutes until juices bubble thickly around the edge.
  • If top starts to get too brown, cover loosely with foil for the last 15 minutes.
  • Transfer pie to a wire rack; let cool for at least 1 hour before serving.

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Reviews

  1. I just placed at the State Fair with this recipe!!! <br/><br/>Every time I make it, it's different. I try to cut back on the fresh blueberries a bit and add more of the pineapple (so one pint of blueberries, and ~1.5 cups of pineapple). There seems to be too much liquid, too, so I added an extra tablespoon of corn starch (also, make sure that pineapple's good and drained!) One time I added the corn starch AND added an extra tablespoon of rum (so there were two tablespoons total), and there wasn't any difference. I would stick with one T. of rum.<br/><br/>Also, I never cut my butter into the coconut crumbs when the butter's cold. I don't use a food processor, and cutting cold butter is hard! Honestly, I heat my butter up so it's half melted and it turns out just fine.<br/><br/>Great summery treat! Per the comment of a previous reviewer, I dubbed this recipe my "Parrothead Pie", and it's good enough to show off--I have a ribbon to show for it!
     
  2. This is really great! The only thing I substituted was the Pina Colada mix, I just used cream of coconut because I didn't want to go to the store :P haha Thanks for a great pie!
     
  3. WOW! I made this for a parrot-head that I really wanted to impress...mission accomplished. This was fabulous and it's going into my cookbook as it's become one of my favorites! THANK YOU for sharing! LA :-)
     
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