Pina Colada Pie is exactly what you need this summer season! With this easy coconut pineapple pie, you’ll be the star of every summer BBQ. A crunchy graham cracker crust and creamy pineapple rum filling, are topped with homemade whipped cream and maraschino cherries. This no bake pie is sure to put a smile on everyone’s face!
It’s your favorite summer drink turned into a pie; does it get any better than that? If you’re a Pina Colada fan, be sure to save yourself an extra big slice of this pineapple coconut pie.
Reasons You’ll Love This Pina Colada Pie
Decadent Cream Cheese Filling – Cream cheese just makes everything taste richer and better, including this pie!
Added Rum Fun – The splash of rum extract in this pie makes every bite taste like you’re sipping on that famous pineapple coconut cocktail.
Cool and Refreshing – This chilled pie is a dessert you can enjoy on a warm summer’s day after relaxing by the poolside.
Picture Perfect – The pineapple slices, whipped cream, coconut shavings and maraschino cherries make this the most photogenic pie. Not only will it taste amazing, but it will get you all the ‘likes’ this summer.
Delicate and Fluffy – The light and fluffy homemade whipped cream melts in your mouth, and won’t leave you feeling too full!
This is an overview of some of the ingredients you will need to make this delicious coconut pineapple Pina Colada Pie recipe. Important notes and substitutions for certain ingredients are discussed. The full printable recipe, with amounts and specific details, can be found at the bottom of the page.
Ingredient Notes and Substitutions
Cream Cheese – Make sure this is softened before adding it to the filling, it will make the pie extra creamy!
Heavy Cream – This will be your base for the whipped cream. Making sure your cream is extremely cold will help it whip. One option is to put your bowl into the freezer 20+ minutes prior to pouring your cream into it. Also make sure your bowl and beaters are all squeaky clean. You can use Cool Whip as an alternative if you don’t want to make it yourself.
Rum Extract – The rum extract really adds an extra layer of flavor to this dessert. If you’re not keen on using it or don’t have any, try adding 3 tablespoons of rum, or 1 teaspoon of vanilla extract or coconut extract instead.
Graham Crumbs – For the crust, this recipe calls for graham crumbs but you can also substitute Nila wafer crumbs, digestive biscuit crumbs or even chocolate cookie crumbs. If you don’t have graham crumbs you can pulse about 12 graham crackers into a food processor instead.
Optional Toppings: Maraschino cherries, toasted coconut, and whipped cream – These are some optional toppings, but you can add more or less garnishes if you’d prefer.
How To Make Pina Colada Pie
1. In a medium sized bowl, mix together with a fork the graham crumbs, melted butter, and sugar.
2. Next, pour the graham crumb mixture into a 9 inch pie plate. Press the mixture into the bottom of the pan and up the sides, then place it in the fridge to chill.
3. In another bowl, whip the heavy cream with a mixer until soft peaks begin to form, then add the powdered sugar to the cream. Continue mixing until the peaks are stiff. You’ll find the mixture easier to work with if you chill the bowl, cream and beaters. When finished, set the whipped cream aside.
4. Pour the crushed pineapple into a sieve and press down to drain the juice, then set it aside.
5. In a separate bowl, use the hand mixer to beat the softened cream cheese until it’s smooth and creamy. Once smooth, add the sugar and rum extract and continue to beat the cream cheese mixture.
6. To the cream cheese mixture, fold in the drained pineapple and coconut.
7. Once combined, gently fold in the whipped cream.
8. Pour this finished mixture into the graham cracker pie crust, then let it chill for at least 3 hours.
9. After three hours, add your toppings.
Recipe Tips and Advice
Storage: This Pina Colada Pie keeps well in the fridge for up to 3 days. You can cover it with plastic wrap and use toothpicks to prevent it from sticking to the pie. Unfortunately this pie does not freeze well.
Supplies: You’ll need a hand mixer or stand mixer for this recipe as well as a sieve, 9 inch pie pan and a can opener.
Crust Tip: Try not to press the graham cracker crust too hard into the pan or else it will be difficult to lift the pie out afterwards.
Toasted Coconut Topping: If you don’t have toasted coconut to top your pina colada pie with, you can sprinkle some coconut strips on a baking sheet, and bake them at 350 for 5-7 minutes
Heavy Cream Vs Coconut Cream: With this recipe, the heavy cream works best because it creates those stiff peaks that will hold better than coconut cream.
More Recipes To Try
Still in a Pina Colada mood? Here are some other fun and refreshing pineapple coconut recipes to try out next time!
- Frozen Pina Colada
- Pineapple Dump Cake
- Pineapple Upside Down Cake Recipe
- Disney Dole Whip Recipe
- Coconut Cream Cupcakes
- Coconut Cream Cheesecake Bars
- Pineapple Upside Down Cupcakes
Pina Colada Pie
Ingredients
Crust
- 1 1/2 cup graham cracker crumbs
- 1/2 cup salted butter
- 1/3 cup granulated sugar
Pie Filling
- 1 1/2 cup heavy cream very cold
- 1 tablespoon powdered sugar
- 8 ounces cream cheese softened
- 1/3 cup granulated sugar
- 1 teaspoon rum extract
- 15 ounces crushed pineapple drained well
- 1 cup sweetened coconut
- Optional Garnish: toasted coconut, whipped cream, maraschino cherries
Instructions
- In a medium sized bowl, mix together with a fork the graham crumbs, melted butter, and sugar.
- Next, pour the graham crumb mixture into a 9 inch pie plate. Press the mixture into the bottom of the pan and up the sides, then place it in the fridge to chill.
- In a separate bowl, whip the heavy cream with a mixer until soft peaks begin to form, then add the powdered sugar to the cream. Continue mixing until the peaks are stiff. You’ll find the mixture easier to work with if you chill the bowl, cream and beaters. When finished, set the whipped cream aside.
- Pour the crushed pineapple into a sieve and press down to drain the juice, then set it aside.
- In a different bowl, use the hand mixer to beat the softened cream cheese until it’s smooth and creamy. Once smooth, add the sugar and rum extract and continue to beat the cream cheese mixture.
- To the cream cheese mixture, fold in the drained pineapple and coconut. Once combined, gently fold in the whipped cream.
- Pour this finished mixture into the graham cracker pie crust, then let it chill for at least 3 hours. After three hours, add your toppings and serve.
Notes
Nutrition
Disclaimer
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
Liz says
This is a fantastic pie. The recipe takes a bit of time and patience but it’s worth it in the end!! I made a couple minor modifications to suit my personal taste which were: 1. a very little bit of kosher salt sprinkled over the white chocolate before it hardened and 2. I cut the pineapple rings thinner before arranging them on the crust (in the Assembly section of the recipe). Love this pie!