My low-carb and gluten free Pina Colada Pie begins with a tender pie crust that then gets filled with a creamy coconut and pineapple filling that is so tasty with an added zip from some fresh lime juice. Sprinkle it with a little more toasted coconut and you have a slice of a tropical paradise.
Pina Colada Dreams
My Low Carb Pina Colada Pie is oh so creamy and delicious. This low carb and gluten-free pie is so quick and easy you can put it together and have it chilling in about 45 minutes. Not too bad for a pie if you ask me, but I’ll let you judge.
If you are a fan of the taste of Pina Colada, like I am, you are going to love this pie too.
It is full of all the flavors of a traditional Pina Colada profile like pineapple and coconut but I’ve added a small twist of some fresh lime juice to give it an extra punch of flavor!
One thing about this pie is that you can make it any time of the year since all the ingredients are simple and can be found year-round.
So you could totally make it for any holiday party but I think it is just perfect for spring and summer cookouts or picnics.
Now, before anyone freaks out a bit thinking this pie is not low carb because Pina Colada recipes typically are full of fresh pineapple, I’ll let you know that other than the little bit of fresh lime juice there is no actual fruit in the pie to run the carbs up.
The pineapple flavor is from a wonderful extract I purchased called Natural Burst Pineapple Extract.
However, if you are longing for a little more of the fresh pineapple flavor you could add some crushed pineapple to the recipe, just make sure you press all of the juice out before adding it so it doesn’t make the filling too wet.
And of course, keep in mind that will increase the carb count per slice.
Either way, this pie is so easy and delicious that you won’t be sorry you made it. Bring on the tropical pie and summer nights!
What Ingredients Are Needed For This Low-Carb Pina Colada Pie?
As I mentioned earlier this pie is super easy and you can have it mixed up and the crust baked in less than 45 minutes. After it is finished it is best to let it chill for a couple of hours though so the filling can be set up nicely and the flavors can meld together.
To prepare this pie you’ll need one low-carb pie crust and the filling that is made by mixing only 5 ingredients.
Most of the ingredients I use in the recipe other than the Trim Healthy Mama Super Sweet and the Pineapple Extract can be found in your local grocery stores.
As for the Sweetener and the extra ingredients I use if you don’t have them you can check out my Tips and Tricks Section in this post right above the recipe card to find some substitutions.
Ingredients Needed For Pina Colada Pie?
- Knox brand unflavored gelatin
- softened cream cheese
- heavy whipping cream
- Natural Burst Pineapple Extract
- fresh lime juice
- unsweetened shredded coconut
Simple ingredients that will come together for a delicious tropical-tasting treat. I’d rather have my Pina Colada in pie form than drink it any day of the week!
How Do I Make Pina Colada Pie?
As with most pies, there are two major components that make up the recipe: the crust and the filling. We’ll walk through each of those here in this section.
The crust is a basic low-carb and gluten-free press-in crust recipe that I use for most of my pie recipes.
I don’t waste time rolling pie crusts out anymore since I discovered that press-in crusts are just as delicious in low-carb pies.
When I prepare my pie crust I like to use a low-carb baking mix that I’ve used for years called Trim Healthy Mama Baking Blend. This is a low-carb and gluten-free mix that works great for baking.
It is made of almonds four, whey protein, oat fiber, and coconut flour. You can click here if you want to learn more about this product.
If you don’t have THM Baking Blend you could make your pie crust out of almond flour.
The baking blend is more absorbent than just almond flour so if you try it with just almond flour start with half the butter then add more if necessary to get the crust to the right texture.
Step 1: Add all your ingredients for the crust in a bowl and mix well. Mix the crust ingredients together then press them into a 10-inch pie plate and bake it for 12 minutes at 350 degrees. Once the crust is cooked let it cool completely on a cooling rack.
Step 2: Mix the Pina Colada filling up per the instruction in the recipe card below and let it chill until your crust has fully baked and cooled completely. Once you have completely combined the filling, place it in the refrigerator to chill while you prepare and bake the crust.
Step 3: Lastly add the fluffy Pina Colada filling into the cooled pie crust and sprinkle the top with some toasted unsweetened coconut before returning the pie to the fridge to chill again for about 2 hours.
As will any low-carb dessert, the longer the pie chills the better flavors come together. After the pie has chilled for 2 hours, or as long as you could bear to let it chill, it is ready to serve and enjoy.
Pina Colada Pie Recipe Tips and Tricks:
- When making the pie crust if you do not have the Trim Healthy Mama Baking Blend I use in this recipe you can use any low-carb and gluten-free crust recipe you prefer.
- Don’t have the Trim Healthy Mama Super Sweet I call for in the pie? No worries try picking up the Pyure Brand Sweetener at your local Walmart in the baking aisle and start with the measurements called for in the recipe. You may need to add a little bit more as the Super Sweet I use is ultra sweet so it takes less. Always taste as you go because you can always add more if needed.
- When using the pineapple extract (or any extract for that matter) less is more in most cases. If you overdo it with extract it can take on a bitter flavor and ruin your recipe. If you feel like this recipe needs more pineapple flavor, add a very tiny drop extra until it reaches your preference. But trust me, once there is too much there is no going back.
- For an added pineapple punch of flavor, if you don’t mind a few extra carbs, you can use a little crushed pineapple that has been in its own juice, to the pie. Just make sure you strain it very well. Note, this will add natural sugars and more carbs to the pie recipe so be mindful of that.
- The longer the pie chills in the refrigerator the longer the flavors come together and the better the pie will taste. With many low-carb sweeteners these mellow out the longer, they chill.
Last and final tip: Enjoy this pie and the tropical summer nights to come!
This creamy tropical low carb pie is inspired by a Pina Colada drink and it is the perfect dessert on any summer night. Enjoy a slice of this fruity-flavored pie while you dream of the beaches on a faraway island.
Easy Pie Crust
- 1 1/4 cup Low Carb THM Baking Blend
- 1/2 cup melted butter
- 2 tablespoons of THM Super Sweet, or your, the equitant of your favorite Erythritol Sweetener
Creamy Pina Colada Filling
- 8 ounces cream cheese, extremely soft
- 4 tablespoons of lime juice
- 1/3 cup + 3 tsp THM Super Sweet
- 1 1/4 cup heavy whipping cream
- 1/2 to 1 teaspoon THM Natural Burst Pineapple Extract
- 1 1/2 teaspoon of Knox Unflavored Gelatin
- 1/2 cup toasted unsweetened coconut
- 3 tablespoons of additional coconut for garnish if desired
- To prepare the crust add all the ingredients into a bowl and mix well. Press the pie crust into a regular 10-inch pie plate and bake at 350 degrees for 12 minutes. Remove from the oven and let the pie crust cool completely.
- Place the unsweetened coconut on a small baking tray and bake in the oven until toasted. Do not walk away this should only take about 8 minutes or so to toast up nicely. I recommend halfway through you toss the coconut to evenly brown it. After browned sit aside to cool completely.
- Begin the Pina Colada filling by whipping the heavy cream and the 1 1/2 teaspoons Knox Gelatin on high until the cream reaches stiff peaks. Then transfer the whipped cream into another bowl and set it aside.
- Into the same mixing bowl that you whipped the cream in you'll add the softened cream cheese, sweetener, lime juice, 1/2 tsp of the pineapple extract. Mix on medium speed until the cream cheese is very smooth.
- Next, add the whipped cream into the mixing bowl with the cream cheese and fold the whipped cream into the cream cheese mixture.
- Once the two have been combined well, I recommend tasting for sweetness and pineapple flavor. If more is needed start with a few drops of extra and taste again. Keep in mind that adding too much extract could cause bitterness.
- Finally, fold in the 1/2 cup of toasted coconut and place the filling into the cooled pie crust.
- Chill in the refrigerator for 2 hours before cutting and serving.
- Optional: if you want to top the pie with a little more toasted coconut, simply toast up 3/4 cups instead of 1/2 cup called for in the recipe and reserve 1/4 of the toasted coconut to sprinkle around the edges as I did in my photos.
See blog post for tips, tricks, and possible substitution for the baking blend in the crust.
Serving Size1 slice
Amount Per ServingCalories 301Total Fat 28gCholesterol 81mgSodium 160mgCarbohydrates 5gNet Carbohydrates 3gFiber 2gSugar 2gProtein 3g
I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.
I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!