Since I’m unable to visit a tropical destination, I figure creating tropical desserts will have to do and what’s more tropical than Pina Colada! Because I’m always trying to incorporate fruit into our every day eating habits, I thought adding the traditional Pina Colada ingredients along with the tasty banana.
This recipe is great on a hot Summer day or even a cold day after eating a hot meal. It makes for a pretty presentation too because when you slice it up to serve, you’ve got 3 layers-the creamy mixture, bananas, and cream mixture all topped with coconut!
Enjoy and let me know how you like it!
Pina Colada Banana Pie
- Pie Pastry for single crust 9-inch pie
- 2 packages (8 oz. each) cream cheese
- softened 1/2 cup sugar 1 container (8 oz.)
- frozen whipped topping, thawed 1 can (8 oz.)
- crushed pineapple
- well drained 1/4 cup flaked coconut divided
- 1/2 teaspoon rum extract
- 2 medium ripe bananas, cut into 1/2-inch thick slices
- 1 tablespoon chopped pecans (optional)
Preheat oven to 375°F. Roll pastry on lightly floured surface into circle 1-inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edges. Pierce sides and bottom of pastry with a fork. Bake in preheated oven 10 to 12 minutes or until lightly browned. Cool completely on wire rack.
Meanwhile, beat cream cheese and sugar until blended. I use my standmixer because beating cream cheese can be exhausting by hand! Gradually mix in whipped topping, pineapple, 3 tablespoons coconut and rum extract. Place half of cream cheese mixture in pie crust. Arrange banana slices in single layer; top with remaining cream cheese mixture. Sprinkle top of pie with remaining 1 tablespoon coconut and chopped pecans. Refrigerate 2 to 3 hours before serving.