Print This Recipe Written by Chacha on Aug 14th, 2012 in Coconut, Cream, Desserts, Pies, Pineapple, Recipe | No Comments


1 (9-inch) pie crust, baked

For filling:

  • 1 1/2 cup sour cream
  • 3 tablespoon good rum
  • 2 tablespoon sugar
  • 2 tablespoons cream
  • 1 teaspoon finely grated lemon zest
  • 1 cup shredded sweetened coconut
  • 1 (3.4-ounce) box instant vanilla pudding and pie filling (recommended JELL-O)
  • 1 (8-ounce) can crushed pineapple, well drained

For topping:

  • 1 cup whipping cream, very cold
  • ¼ confectioners’ sugar
  • ½ teaspoon good rum
  • 1/4 cup shredded coconut, toasted, for garnish


In the large bowl of an electric mixer, whisk filling ingredients for 2 minutes.

Pour into prepared pie shell. Chill in refrigerator for at least 3 hours, or overnight.

With the whisk attachment of an electric mixer, whip the cup of heavy cream on high speed until the cream starts to froth. Add rum. Gradually add the confectioners’ sugar and whip on high until the cream stands in peaks. Spread over pie. Garnish with toasted coconut. Serve immediately.

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