Pina Colada Pie
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If you’re dreaming of a beach vacation but stuck at home, this Pina Colada Pie is the next best thing. With creamy coconut, sweet pineapple, and a buttery graham cracker crust, this no-bake dessert tastes just like your favorite tropical drink- no blender required.
It’s light, fluffy, and perfect for Summer parties, BBQs, pool days, or anytime you want an easy make-ahead dessert.
Why You’ll Love this Pina Colada Pie
- No baking required (perfect for hot days!)
- Light, creamy, and refreshing
- Made with simple, budget-friendly ingredients
- Easy to make ahead for parties
- Tropical flavor that everyone loves.
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1/3 cup granulated sugar
For the filling:
- 2 cups cool whip
- 8 ounces cream cheese, softened
- 1/3 cup granulated sugar
- 1 tsp. rum extract
- 15 ounces crushed pineapple, well drained
- 1 cup sweetened coconut flakes
Optional toppings:
- Extra cool whip
- Toasted coconut
- Pineapple slices (quartered)
- Maraschino cherries
How to Make Pina Colada Pie
Step 1: Make the crust
In a mixing bowl, stir together the graham cracker crumbs, melted butter, and sugar until combined.
Press the mixture firmly into a pie pan, covering the bottom and slightly up the sides. Place in the fridge to chill while you prepare the filling.
Step 2: Prepare the filling
In a large bowl, beat the cream cheese until smooth and creamy.
Add:
- Cool Whip
- Sugar
- Rum extract
- Drained pineapple
- Coconut flakes
Mix until everything is fully combined and fluffy.
Step 3: Assemble the Pie
Spread the filling evenly over the chilled crust.
Smooth the top with a spatula, then place the pie in the refrigerator for at least 4 hours, or until fully set.
Step 4: Decorate and serve
Before serving, top with:
- Swirls of cool whip
- Toasted coconut
- Pineapple slices
- Maraschino cherries
Slice, serve, and enjoy your tropical dessert!
How to Toast Coconut
Toasted coconut adds the BEST flavor and crunch!
- Preheat oven to 325 degrees F.
- Spread coconut flakes evenly on a baking sheet
- Bake in 3-minute intervals, stirring each time
- Remove once golden brown (watch closely- it can burn fast!)
Tips for the Best Pina Colada Pie
- Drain the pineapple well- This is key to avoiding a watery filling
- Use full-fat cream cheese for the creamiest texture
- Chill overnight if possible for clean slices
- Add a splash or real rum for an adult version
Storage Tips
- Store covered in the fridge for up to 3 days
- No ideal for freezing, the texture may change
- Keep chilled until ready to serve
More Summer Desserts
Pina Colada Pie
This easy no-bake Pina Colada Pie is a creamy tropical dessert made with pineapple, coconut, and a graham cracker crust- perfect for summer parties!
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1/3 cup granulated sugar
- 2 cups cool whip
- 8 ounces cream cheese
- 1/3 cup granulated sugar
- 1 tsp. rum extract
- 15 oz. crushed pineapple, drained well by pushing into a fine mesh strainer
- 1 cup sweetened coconut flakes
- Optional toppings: extra cool whip, toasted coconut, canned pineapple slices cut into quarters, and extra maraschino cherries
Instructions
- To prepare the crust, stir together the graham cracker crumbs, melted butter, and sugar.
- Pour into your prepared pie pan, pressing evenly around the pan and up the sides a bit.
- Chill this while you prepare the filling.
- In a large mixing bowl, beat the cream cheese until smooth.
- Add the cool whip, sugar, rum extract, pineapple, and coconut flakes, and mix until well combined.
- Spread this mixture over the pie crust evenly.
- Chill the pie for 4 hours, or until ready to serve.
- To decorate this pie, we added cool whip swirls, a sprinkling of toasted coconut flakes, pineapple slices, and cherries.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 368
Nutrition information isn't always accurate.
