• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Honeybunch Hunts
  • About
  • Recipe Index
  • Subscribe
  • Shop
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • About
  • Recipe Index
  • Subscribe
  • Shop
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • About
    • Recipe Index
    • Subscribe
    • Shop
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Harvesting

    Pina Colada Pie - No Bake Recipe

    Published: Jun 12, 2020 · Modified: Aug 16, 2021 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

    Sharing is caring!

    166 shares
    • Share
    • Tweet
    • Yummly
    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.

    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

    As an Amazon Associate, I earn from qualifying purchases from affiliate links.

    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.
    5 from 1 vote
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 15 mins
    Cook Time 6 hrs
    Total Time 6 hrs 15 mins
    Course Dessert Recipes
    Cuisine American
    Servings 8
    Calories 385 kcal

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    • 1 cup heavy cream
    • 1 teaspoon rum extract
    • 8 ounces cream cheese
    • ½ cup granulated sugar
    • 1 teaspoon vanilla extract
    • 1 15 ounce can crushed pineapple, drained
    • ½ 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

    Instructions
     

    Make the whipped topping

    • [mv_schema_meta name="whip the cream"]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. [mv_img id="2858"]
    • [mv_schema_meta name="drain the pineapple"]Using a mesh strainer, drain the crushed pineapple to separate the juice. Set aside. [mv_img id="2860"]
      straining the pineapple juice from the crushed pineapple
    • [mv_schema_meta name="make cream cheese filling"]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. [mv_img id="2859"]
    • [mv_schema_meta name="Fold in remaining pineapple"]Transfer the pineapple to the cream cheese mixture and fold together until combined. [mv_img id="2862"]
      folding the pineapple into pie filling
    • [mv_schema_meta name="fold in remaining ingredients"]Add the heavy whipped cream and coconut to the pie mixture and fold until completely combined. [mv_img id="2861"]
      folding the whipped cream into filling mixture
    • [mv_schema_meta name="Transfer to pie shell"]Transfer the pina colada pie filling to the graham cracker pie crust. [mv_img id="2863"]
      transferring pie filling to graham cracker crust
    • [mv_schema_meta name="cover and refrigerate"]Smooth the top of the Pina Colada Pie then place cover on top of pie. Refrigerate at least 6 hours before serving. [mv_img id="2864"]
      securing the lid on top of the pina colada pie

    Video

    [adthrive-in-post-video-player video-id="sk423byI" upload-date="Fri Jun 12 2020 00:00:00 GMT+0000 (Coordinated Universal Time)" name="Pina Colada Pie" description="A creamy and cool refrigerator pie with the flavors of a Pina Colada! Made with heavy cream, cream cheese, crushed pineapple, and a graham cracker pie crust. This Pina Colada Pie is sure to become a summer favorite."]

    Nutrition

    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!
    « Rhubarb Ice Cream with Vanilla Cream Cookies
    Thai Basil Venison - Low carb, Keto, Paleo friendly} »

    About Shelby Law Ruttan

    Honeybunch Hunts is a website dedicated to sharing canning and dehydrating recipes, wild game recipes, fish, seafood, plant based recipes, and some DIY scattered in between. Written by Shelby Law Ruttan, is also author and owner of Grumpy’s Honeybunch, and The Best Vegetarian Recipes. Shelby has also authored two cookbooks, The One Pot Paleo Cookbook and The Pescatarian Keto Cookbook.

    Reader Interactions

    Comments

    1. Therese Musick

      July 20, 2020 at 12:13 pm

      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?

      Reply
      • Shelby Law Ruttan

        July 22, 2020 at 6:05 am

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

        Reply

    Trackbacks

    1. Red, White, and Blueberry Pie Recipe - Grumpy's Honeybunch says:
      June 23, 2020 at 6:00 pm

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

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome! I'm Shelby, author of Honeybunch Hunts. I grew up with self sustaining parents and enjoyed the fruits of their harvest. This website is dedicated to recipes to preserve that harvest, and how to be self sustainable along....

    More about me →

    Fall Favorites

    • Cowboy Cornbread Casserole
    • Instant Pot Turkey Lentil Soup
    • Cheesy Dip for Chips
    • French Toast Muffins Made With Croissants
    • Raspberry Thumbprint Cookies with Almond Icing
    • Zucchini Lasagna with Italian Sausage

    What's Hot this Month

    • Oven Baked Haddock Recipe
    • Homemade Salsa for Canning
    • Crisp Sweet Pickle Recipe - 7 Day Pickles
    • Old Bay Shrimp Boil
    • Air Fryer Steak Bites with Venison Tenderloin
    • Wingstop Garlic Parmesan Wings
    • Cajun Shrimp with Creamy Creole Sauce
    • Boiled Ham Dinner - Instant Pot Recipe
    Homemade Salsa for Canning
    Keto Fried Fish Sticks

    Footer

    ↑ back to top

    About

    • Privacy Policy and Disclosure

    Newsletter

    • Join my Recipe Club!

    Contact

    • Contact
    • Work with me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Brunch Pro on the Brunch Pro Theme