This tropics-inspired Strawberry Piña Colada Pie made its debut at the inaugural Rev event in Indianapolis. Rev, a fundraiser for the Methodist Health Foundation and Indiana University Health, brought in more than forty restaurants and caterers, five bands and two celebrity chefs to the Indianapolis Motor Speedway. A food-centered event for a cause? Count us in!

We served up this pie all evening, and the top Indy 500 drivers gave it a thumbs up. We think you’ll love it, too! The homemade snickerdoodle crust is slightly soft, and coconut cream pudding with crushed pineapple make for a sweet and flavorful filling. Topped with strawberries and whipped cream, this pie is a fresh addition to any dessert table. Make this for your Mother’s Day get-together this weekend, or simply to enjoy yourself. Check out the step by step instructions from Chew Nibble Nosh.

Strawberry Piña Colada Pie

Snickerdoodle Crust

2 ¾ c. all-purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
¼ tsp. salt
¼ tsp. cinnamon
1 ½ c. granulated sugar
½ c. butter, room temperature
½ c. shortening
½ tsp. vanilla
2 large eggs
3 tbsp. whole milk (to roll dough in-mix together in small bowl)
3 tbsp. granulated sugar (to sprinkle on dough)
3 tsp. cinnamon (to sprinkle on dough)

Directions:

1. Preheat oven to 375 degrees.
2. In the bowl with mixer, beat butter and shortening on medium-high speed for 1 minute, until smooth and creamy. Add sugar and beat until fluffy. Add eggs, mixing after each addition, then milk and vanilla.
3. In a medium bowl, whisk together flour, soda, cream of tartar, salt and cinnamon.
4. Set mixer at low speed, and slowly add dry ingredients to butter mixture. Mix until combined.
5. Chill dough for 1 hour. Once dough is chilled, scoop out 1 ¼ cups of dough and press into bottom and halfway up side of 9×9 square or 9-inch pie pan.
6. Combine the cinnamon and sugar, and sprinkle the dough generously.
7. Bake at 375 degrees for 10-15 minutes or until done.
8. Let crust cool completely before adding pie filling.
9. You can scoop out the rest of the dough and roll in cinnamon sugar to make snickerdoodle cookies, or make an extra crust.

Filling and Topping

8 oz. cream cheese (softened)
2 oz. milk
Coconut cream pudding (3.4oz. box)
8 oz. crushed pineapple (undrained)
1 oz. pecans (chopped)
2 c. whipped cream, plus more for piping
¼ c. coconut flakes (toasted)
1 1/4 c.  sliced strawberries (may be sweetened with sugar if desired)

Directions:

1. In a mixing bowl, beat cream cheese and milk until blended.
2. Add dry pudding mix and pineapple, and beat for 2 minutes.
3. Add in whipped cream and pecans, and mix until just combined.
4. Pour into prepared snickerdoodle crust.
5. Refrigerate until firm (at least 3 hours).
6. Garnish with strawberries in center of pie, then pipe outside the strawberries with extra whipped cream.
7. Garnish with toasted coconut flakes on piped whipped cream.
8. Keep refrigerated.