If you want to take a blueberry pie to a whole new level then you have got to try this Blueberry-Pineapple Piña Colada Pie! The tropical sweet filling is topped with a coconut crumble that is toasted to perfection. This dessert is easy as pie to make and WILL make you weak in the knees!!!
This recipe was handed down to me by my cousin Mitchell. He is the ultimate pie maker and has some pretty amazing recipes up his sleeve. This is his favorite and boy does it deserve to be! He made it for Thanksgiving this year and it WAS the most delicious dessert on the table. After dinner we sat down and he shared with me some of his favorites. You better believe I was at the grocery store on Friday morning shopping for the ingredients! I couldn’t wait to make this for myself and take pictures of this beautiful pie! Isn’t it so pretty?! You’ll be even more impressed when you taste it!
Using partially thawed frozen blueberries, toss with piña colada mix and crushed pineapple. Add corn starch, sugar, coconut extract and pinch of salt and mix well.
Pour into frozen pie crust and bake for 30 minutes.
Using a food processor pulse flour, sweetened coconut, sugar, salt and cold butter until crumbly.
After 30 minutes, remove pie from oven and top with crumb mixture. Wrap foil around edges of pie so crust won’t burn. Return to oven for another 30-35 minutes or until topping is slightly golden brown. Let cool completely on wire rack before serving or place in refrigerator until ready to serve.