Frozen Pina Colada Slab Pie
It's time for our favorite summer flavors!

Frozen Piña Colada Slab Pie

Makes 1 (15×10-inch) pie

  • 3½ cups graham cracker crumbs
  • 1 cup plus 2 tablespoons unsalted butter, melted
  • 1/3 cup granulated sugar
  • 1 (3.4-ounce) box vanilla instant pudding mix
  • 1¼ cups whole milk
1 (13.6-ounce) can unsweetened coconut milk
  • 1 (8-ounce) container sour cream
  • 1 (20-ounce) can crushed pineapple in syrup, drained


  • 3 cups heavy whipping cream
  • ½ cup confectioners’ sugar
  • ½ cup white rum (optional)
  • 2 tablespoons firmly packed light brown sugar
  • ¼ teaspoon coconut extract
  • Garnish: fresh pineapple wedges, sweetened flaked coconut
  1. Spray a 15×10-inch jelly roll pan with cooking spray.
  2. For crust: In a large bowl, toss together graham cracker crumbs, melted butter, and granulated sugar until moistened. Using a measuring cup, press mixture into bottom and 
up sides of prepared pan. Freeze for 15 minutes.
  3. For filling: In a medium bowl, beat pudding mix and milk with a mixer at medium speed until thickened, about 2 minutes. Reserve ½ cup coconut milk for topping. Add remaining coconut milk and sour cream to pudding; beat just until combined. Stir in drained pineapple. Pour filling into prepared crust. Freeze until firm, about 4 hours.
  4. For topping: In a large bowl, beat reserved ½ cup coconut milk, cream, confectioners’ sugar, rum (if using), brown sugar, and coconut extract with a mixer at medium-high speed until stiff peaks form. Spread topping over pie, leaving a 1-inch border. Freeze until firm.
  5. Let stand until slightly softened before cutting, about 20 minutes. Garnish with pineapple wedges and flaked coconut, if desired.