Pina Colada Pie

This no bake Pina Colada Pie recipe is a creamy pie full of crushed pineapple, rum and coconut flavors. It is garnished with more whipping cream, cherries, and a sprinkle of toasted coconut and makes the perfect summertime dessert.

Jump to:

• ❤️ Why you'll love it
• 🥘 Ingredients
• 🔪 Instructions
• 🥄 Equipment
• 🥫Storage
• 📖 Variations
• 💭 Tips
• 📚 Related Recipes
• 🍽 Serve with...
• 📖 Recipe
• 💬 Reviews

❤️ Why you'll love it

No bake dessert: it is cool and refreshing pie doesn't heat up the kitchen!

Special occasions: piña colada pie is perfect for barbecues, family dinners, and special occasions.

Simple ingredients: it is easy to make and is full of amazing flavors.

🥘 Ingredients

Graham cracker crust: I ended up buying a premade graham cracker crust from the grocery store because it is cost effective and makes this pie a whole lot easier to make.

Crushed Pineapple: I buy this brand in a can.

Unsweetened Coconut Flakes

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Toasted Coconut Flakes: You can toast these yourself by putting them in the oven for a few minutes until they brown, or you can buy this awesome toasted coconut product that I use!

Heavy Cream

Cream cheese

Rum extract

Vanilla extract

Granulated sugar

Maraschino cherries

Rum Extract: this is the brand I use and love.

Cream Cheese

Aerosol Whipped Cream (optional): for topping the pie, however homemade whipped cream can be substituted

🔪 Instructions

1. In a medium bowl, using a hand mixer, whip the 1 cup of heavy whipping cream and 1 teaspoon of rum extract until cream soft peaks form. Cover whipped cream and refrigerate.
2. Using a mesh strainer, drain the crushed pineapple into a small bowl to separate the juice. Set aside.
3. Add the cream cheese to a large mixing bowl and mix until creamy and smooth. Add the vanilla extract and sugar. Mix until combined and creamy.
4. Transfer the pineapple to the cream cheese mixture and fold together until combined.
5. Add the heavy whipped cream and coconut to the pineapple mixture and fold until completely combined.
6. Transfer the pina colada pie filling to the graham cracker pie crust.
7. Smooth the top of the pie and cover with plastic wrap. Refrigerate at least 6 hours before serving.

🥄 Equipment

Large bowl

Electric Mixer

Rubber spatula

🥫Storage

Refrigerate: store leftovers in an airtight container in the fridge up to 5 days.

Freeze: freeze pie in a freezer safe container up to 3 months.

Enjoy: thawed or frozen.

📖 Variations

• Use a pre-baked flour pie crust shell in place of the graham cracker crust
• Substitute cool whip for the heavy whipping cream
• Substitute coconut extract for the vanilla or rum extract.
• Chop up some maraschino cherries and stir them into the filling mixture with the pineapple.
• Powdered sugar can be used in place of granulated sugar.
• Use coconut milk to make coconut whipped cream in place of the heavy cream, this will add to the tropical flavors.

💭 Tips

• For best results, when whipping the heavy cream, be sure the cream is cold and chill a metal bowl to whip it in.
• Save the reserved pineapple juice for consumption.

📚 Related Recipes

These Cherry Chocolate Chip Muffins are bursting with cherry flavor!

Try this Pineapple Agua Fresca for a cool, refreshing and sugar free drink.

Homemade whipped cinnamon honey butter, just like Texas Roadhouse.

Creamy and delicious homemade ranch dressing is far better than store bought.

Creamy Peanut Butter Pie is another delicious no bake recipe.

🍽 Serve with...

Serve pie topped with whipped cream and a maraschino cherry and a few small pineapple slices and toasted coconut flakes.

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📖 Recipe