Pina Colada Pie
This no-bake Piña Colada Pie is packed with sweet pineapple and creamy coconut in a buttery graham cracker crust. It’s a tropical treat that’s cool, refreshing, and easy to love, perfect for summer parties and get-togethers!
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If you’re dreaming of tropical vibes for your next dessert, my pina colada pie is the perfect escape! With no baking needed and plenty of ways to dress it up, it’s an easy, breezy dessert that always steals the show. I love making it for potlucks, parties, or any time I need a little slice of summer.
Why I love this recipe
This no-bake dessert recipe hits the sweet spot for me. Easy, refreshing, and just indulgent enough. The buttery graham cracker crust and sweet creamy texture of the filling are so smooth and satisfying, with a light sweetness that doesn’t overpower. It feels festive without the fuss!
If you love tropical recipe, you should also try my agua fresca and watermelon salad with feta & mint recipes.
Ingredients
You don’t need much to pull this pie together. Just a few simple ingredients and a mixing bowl. No oven required!
- graham cracker crumbs
- melted butter
- granulated sugar
- whipped cream
- cream cheese
- rum extract (or substitute coconut rum)
- crushed pineapple
- sweetened coconut flakes
For optional toppings: extra cool whip, toasted coconut, canned pineapple slices cut into quarters, and extra maraschino cherries for garnish.
Step by step
- To make the crust, mix graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into a pie dish, covering the bottom and sides. Chill the pie crust while you prepare the filling.
- In a separate medium bowl, beat the cream cheese until it’s smooth and creamy. Add the Cool Whip, sugar, rum extract, well-drained pineapple, and coconut flakes. Stir everything together until it’s fully blended.
- Spoon the filling into the chilled crust and spread it out evenly. Refrigerate the pie for at least 4 hours, or until it’s firm and ready to serve.
- For decoration, top the pie with swirls of cool whip, toasted coconut, pineapple pieces, and maraschino cherries.
Tips for best results
- Drain the pineapple thoroughly to ensure the filling stays firm and not watery. Use a fine-mesh strainer or cheesecloth and gently press to extract every last bit of juice.
- Bring the cream cheese to room temperature before mixing. This helps it blend smoothly for a creamy, lump-free filling.
- Allow the pie to chill for at least 4 hours (preferably overnight) so it sets completely and the flavors meld perfectly.
- If desired, you can toast the coconut flakes in a skillet or the oven for about 5 minutes lightly until golden brown to add a delightful crunch and enhance their natural flavor.
Variations
To give the crust a twist, go with crushed vanilla wafers instead of graham crackers. Or boost the coconut vibes with a splash of coconut extract, or skip the rum extract and simply use vanilla extract if you prefer.
Storage
Keep any leftover pie in the fridge, covered tightly with plastic wrap or in an airtight container. It’ll stay good for 3 to 4 days. Freezing isn’t recommended since it can alter the texture.
If you try this recipe, please comment and rate it below. I love hearing from you!
Pina Colada Pie
- Total Time: 0 hours
- Yield: 6 1x
Description
This Pina Colada Pie is packed with sweet pineapple and creamy coconut in a buttery graham cracker crust. It’s a tropical treat that’s cool, refreshing, and easy to love.
Ingredients
- 1 1/2 cups graham cracker crumbs (about 12 graham crackers)
- 1/2 cup unsalted butter, melted
- 1/3 cup granulated sugar
- 2 cups whipped topping (Cool Whip)
- 8–ounces of cream cheese, softened
- 1/3 cup granulated sugar
- 1 teaspoon rum extract or coconut rum
- 15-ounce can crushed pineapple, drained well by pushing into a fine mesh strainer or cheesecloth
- 1 cup sweetened coconut flakes
- optional toppings: extra cool whip, toasted coconut, canned pineapple slices cut into quarters, and extra maraschino cherries
Instructions
- To make the crust, mix graham cracker crumbs, melted butter, and sugar. Then, press the mixture into a pie pan, covering the bottom and sides. Chill while you prepare the filling.
- In a separate bowl, beat the cream cheese with an electric mixer until it’s smooth and creamy. Add the Cool Whip, sugar, rum extract, well-drained pineapple, and coconut flakes. Stir everything together until it’s fully blended.
- Spoon the filling into the chilled crust and spread it out evenly. Refrigerate the pie for at least 4 hours, or until it’s firm and ready to serve.
- For decoration, top the pie with swirls of cool whip, toasted coconut, pineapple pieces, and maraschino cherries.
- Prep Time: 20 minutes
- Chilling Time: 4 hours
- Cook Time: 4 hours and 20 minutes
- Category: Dessert
- Method: none
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 574
- Sugar: 46.7 g
- Sodium: 244.2 mg
- Fat: 37.8 g
- Carbohydrates: 56.7 g
- Fiber: 2.9 g
- Protein: 4.9 g
- Cholesterol: 79.6 mg
