This Pina Colada Pie is one of the best no bake desserts! Made with crushed pineapple and coconut flavors, everyone will love this creamy and delicious pina colada dessert recipe. It’s the right choice for spring, summer – or anytime that you want to treat your tastebuds!
Pina Colada Pie
If you’re dreaming of being on a tropical island with the sun shining down on you, this pineapple dessert is the next best thing. The graham cracker crumbs create the perfect crust that perfectly cradles the flavors of this piña colada pie. Pile those maraschino cherries high on top of the pie, and chow down on a hot day. The creamy coconut filling is sure to be the best part of your day, so go ahead and cut yourself another piece!
Use this Pina Colada Pie recipe as the perfect way to make a delicious tropical pie right at home. Once you complete this simple no bake pie recipe once, you won’t be waiting such a long time to make it again! I can promise you that!
Try some of my other dessert recipes
WHY YOU’LL LOVE THIS RECIPE
- This no bake recipe has the tastiest graham cracker pie crust
- The coolness of this Icebox pina colada pie is perfect for hot weather!
- The added cups of coconut give a delicious texture and sweetness.
Ingredients for the best pina colada pie
- Graham crumbs
- Salted butter
- Granulated sugar
- Heavy cream
- Powdered sugar
- Cream cheese
- Rum extract
- Crushed pineapple
- Sweetened coconut
*see recipe card for detailed measurements
KITCHEN SUPPLIES YOU’LL NEED
- 9-inch pie pan
- Hand mixer
How to make No Bake Pina Colada Pie
Step 1: Grab a medium-sized bowl and mix the graham cracker crumbs, sugar, and melted butter. I like to combine using a fork. Once the mixture is combined well, press lightly into the bottom and up the sides of a 9-inch pie plate. After the bottom and sides are covered, place the dish in the fridge so that it can chill.
Step 2: Start whipping the heavy cream until peaks begin to form. Once the peaks start, add the powdered sugar and continue to whip until you achieve stiff peaks. I’ve found that this works better if I’ve chilled the heaving cream as well as the beaters and the bowl beforehand. Once you get the stiff peaks, set the whipped cream to the side.
Step 3: Open up and drain the crushed pineapple can by using a sieve or some sort of straining method. Set it aside.
Step 4: Next, you’re going to beat the cream cheese until it’s nice and smooth and without any lumps. Once the smooth texture is achieved, add in the rum extract and the sugar.
Step 5: Stir in the pineapple that you drained as well as the coconut. Carefully grab and fold in the whipped cream after that.
Step 6: Once everything is mixed together well, pour the creamy mixture into the pie crust and then place it back in the fridge to chill. Give it at least 3 hours to cool, then it will be ready to decorate and serve. I like to pipe whipped cream, sprinkle on toasted coconut and add pineapple slices and maraschino cherries.
You can make this simple pie recipe ahead of time, and it will store in the fridge for up to 3 days. This is great for leftovers as well, so you can plan out your snacking times! Be sure to keep the pie covered well. I like to use toothpicks to poke in the pie and then cover it with plastic wrap so that the toothpicks hold up the plastic wrap and prevent it from sticking.
If you’re in the mood for a frozen pina colada pie, this isn’t the recipe for you. It’s best served fresh as this pie recipe does not freeze well. You can always try your hand at freezing, but I’ve found that this recipe has such a better texture when eating it fresh and not frozen.
SUBSTITUTIONS AND VARIATIONS
Don’t have any rum extract on hand? No worries, you have choices! Instead of using rum extract, you can actually use 3 T of light rum instead! If you don’t have rum in the house, you can use 1 tsp of coconut extract or even vanilla extract also.
Like the flavor of fresh pineapple instead of canned? Go for it! Just be sure to prepare and chop it up and drain that extra pineapple juice before folding it into the whipping cream.
Not a fan of using graham crackers for pie crust? Change it up! You can use cookie crumbs, vanilla wafers, or anything else crunchy that you’re craving.
Don’t care for the taste of maraschino cherry in your pies? It’s not a requirement at all, so just leave out that ingredient.
Looking for a bit of citrus flavor? Adding a little bit of lemon juice or lime juice to the pineapple mixture is so good! Just don’t go overboard on adding them, as you want the star of this pine colada cream pie to be the coconut and pineapple.
What is the best way to toast coconut?
Toasted coconut is delicious and so simple to do. You just need to preheat your oven to 350 degrees and put the coconut on a baking pan. Cook it for 5-7 minutes and keep an eye on it. As it starts to darken, it’s ready to pull!
Can I use cool whip instead of whipped cream?
You bet. If you’re “team cool whip”, use it and enjoy! As long as it’s sweet and creamy, you can use it!
Why is my crust not coming out of the pie pan very well for this pina colada cream pie?
You need to be very careful with your pie crust. Don’t push it down and mash it down – at all. This will cause it to not be set up properly and will cause all sorts of issues when you’re trying to scoop it out.
Can I use a premade crust for this easy pie recipe?
You bet. If you don’t want to use your food processor to create that pie crust, just buy one at the store. There are so many great pre-made pie crusts that can save you a ton of prep time.
If you’ve made this recipe or any other recipe on my site, let me know in the comment section how they turned out. We love hearing from you! You can also follow along with me on FACEBOOK AND INSTAGRAM to see more colorful recipes!
Graham Cracker Crust:
- 1½ cups graham cracker crumbs
- ½ cup butter, salted and melted
- ½ cup granulated sugar
Coconut Cream Filling:
- 1½ cups heavy cream, well chilled
- 1 tbsp powdered sugar
- 1 package cream cheese, softened
- 1 tsp rum extract
- 1 can crushed pineapple, 15 ounces, well drained
- 1 cup sweetened coconut
Optional garnishes: Toasted coconut, whipped cream, maraschino cherries
- Grab a medium sized bowl and mix the graham cracker crumbs, sugar, and melted butter. I like to combine using a fork. Once the mixture is combined well, press lightly into the bottom and up the sides of a 9-inch pie plate. After the bottom and sides are covered, place the dish in the fridge so that it can chill.
- Start whipping the heavy cream until peaks begin to form. Once the peaks start, add the powdered sugar and continue to whip until you achieve stiff peaks. I've found that this works better if I've chilled the heaving cream as well as the beaters and the bowl beforehand. Once you get the stiff peaks, set the whipped cream to the side.
- Open up and drain the crushed pineapple can by using a sieve or some sort of straining method. Set it aside.
- Next, you're going to beat the cream cheese until it's nice and smooth and without any lumps. Once the smooth texture is achieved, add in the rum extract and the sugar.
- Stir in the pineapple that you drained as well as the coconut. Carefully grab and fold in the whipped cream after that.
- Once everything is mixed together well, pour the creamy mixture into the pie crust and then place it back in the fridge to chill. Give it at least 3 hours to cool and it will be ready to cut and serve. Top with toasted coconut,
- I don’t have any rum extract – what could I use instead? You can leave that out, but the rum flavor really adds to it. You could substitute 3 Tablespoons of rum, or use 1 teaspoon of vanilla extract, or coconut extract. (Rum is a very distinct flavor so I suggest not using it or rum extract if you are not a fan of the taste!)
- How to toast coconut for garnishing- Preheat your oven to 350 degrees F. Sprinkle the coconut on a baking sheet and place in the oven for 5-7 minutes. Check it. You want to toast it until it is golden, so watch it carefully.
- I don’t have any graham crumbs – what else could I use? You could use a store bought graham crumb crust or make your own crumbs by pulsing 12 whole graham crackers in a food processor.
- I don’t care for graham crumbs – is there an alternative? Yes, you could use crushed nilla wafers, crushed digestive biscuits, or even chocolate cookie crumbs.
- Can I use Cool Whip instead of whipped cream? Yes, just fold 2 cups of cool whip into the cream cheese mixture.