This Pina Colada Pie is a creamy, lightly sweetened, no bake recipe that is full of crushed pineapple, coconut, and rum flavoring. It is garnished with more whipping cream, cherries, and a sprinkle of toasted coconut.

Pina Colada Pie with a cherry in the center

When the weather is not, nobody wants to bake and this Pina Colada Pie is not only a no bake recipe, but it is a cool and refreshing dessert. Great for barbecues, family dinners, special occasions, or just because!

Hot days call for cool desserts (and weddings)

I am so excited to share with you all that my youngest son and his forever partner were married recently. The year 2020 will be a memorable year for all of us due to the current world situation. But, with the tough times we do have a lot of happiness in our life right now as well.

The day my son and daughter in law were to be married was to be super hot. So I decided that a no cook and no bake celebration was in order. This Pina Colada Freeze is super refreshing on hot days, and because we love those flavors so much, I decided it was time to make a refrigerator pie to celebrate.

A slice of pie on a red plate with a cherry on top of the pie

What you need to make this creamy coconut and pineapple pie recipe

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Graham cracker crust: I ended up buying a pre made crust because graham crackers were not available in the grocery store. (I cannot believe I actually had to say that!). It is the easiest way to make this recipe and is very inexpensive to boot.

Crushed Pineapple: I buy this brand in a can.

Unsweetened Coconut Flakes

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 Whipping Cream

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

Cream Cheese

Electric Mixer: I own this one.

A slice of Pina Colada Pie on a red plate with a cherry on top of the pie slice.

Substitutions and Tips

  • Use a pre-baked flour pie crust shell in place of the graham cracker crust
  • Substitute frozen whipped topping (thawed) 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.

Other no bake recipes you may like

Cheesecake Parfait

Dirt Pudding

Double Layer Pudding Pie

Mixed Berry Cheesecake

No Bake Peanut Butter Pie

No Bake Fudge Cookies

Peanut Butter No Bake Cookies

Whipped Key Lime Pie

Pinnable Image for Pina Colada Pie

*If you made this Pina Colada Pie recipe, please give it a star rating*

Pina Colada Pie

Shelby Law Ruttan
A cool and creamy refrigerator dessert, this Pina Colada Pie is a blend of whipping cream, cream cheese, and pineapple for a tasty summertime dessert.
0 from 0 votes
Prep Time 15 mins
Cook Time 6 hrs
Total Time 6 hrs 15 mins
Course Dessert Recipes
Cuisine American
Servings 8
Calories 385 kcal


  • 1 cup heavy cream
  • 1 teaspoon rum extract
  • 8 ounces cream cheese
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 15 ounce can crushed pineapple, drained
  • 1/2 cup unsweetened coconut
  • 1 graham cracker pie crust
  • Aerosol Whipped Cream OR more heavy whipping cream sweetened and whipped(optional)
  • Maraschino Cherries for topping optional


Make the whipped topping

  • In a large mixing bowl, whip the 1 cup of heavy whipping cream and 1 teaspoon of rum extract until cream just begins to become stiff and holds its shape. Cover whipped cream and refrigerate.
  • Using a mesh strainer, drain the crushed pineapple to separate the juice. Set aside.
    straining the pineapple juice from the crushed pineapple
  • 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.
  • Transfer the pineapple to the cream cheese mixture and fold together until combined.
    folding the pineapple into pie filling
  • Add the heavy whipped cream and coconut to the pie mixture and fold until completely combined.
    folding the whipped cream into filling mixture
  • Transfer the pina colada pie filling to the graham cracker pie crust.
    transferring pie filling to graham cracker crust
  • Smooth the top of the Pina Colada Pie then place cover on top of pie. Refrigerate at least 6 hours before serving.
    securing the lid on top of the pina colada pie



Serving: 1gCalories: 385kcalCarbohydrates: 35gProtein: 4gFat: 26gSaturated Fat: 14gPolyunsaturated Fat: 10gCholesterol: 62mgSodium: 205mgFiber: 1gSugar: 23g
Keyword Pina Colada Pie
Tried this recipe?Let us know how it was!

About the Author: Shelby Law Ruttan

Honeybunch Hunts is a website dedicated to Hunting, Homesteading and Harvesting. Written by Shelby Law Ruttan, author and owner of Grumpy’s Honeybunch, she (Honeybunch) and Phil (Grumpy) have come together in a joint effort to share their knowledge and experience from the woods, to the garden, to the table.


  1. […] Pina Colada Pie is a no bake pie made with pineapple, coconut, rum extract, and whipped cream. […]

  2. Therese Musick July 20, 2020 at 12:13 pm - Reply

    This recipe looks yummy, but I do not see coconut listed in the ingredients. I am going to assume it’s at least 1/2 cup shredded coconut?

    • Shelby Law Ruttan July 22, 2020 at 6:05 am - Reply

      You are correct! Thank you for bringing this to my attention, I will fix the recipe card. Shelby

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Shelby I'm Shelby, author of Honeybunch Hunts. I love hunting, homesteading, and harvesting and am sharing my experiences and recipes with you! I hope you will join my journey and find something you will love! Honeybunch Hunts is a website dedicated to Hunting, Homesteading and... read more

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