Simple Pina Colada Pie

No-bake Piña Colada Pie is like a beach day on a plate. Juicy pineapple, sweetened coconut, and a splash of rum extract, mixed in with cream cheese and Cool Whip, this pie is everything you love about the classic cocktail, minus the blender.

No-bake recipes are so great for summer. Try lemon pie or fresh key lime cheesecake for even more nostalgic flavor.

This pina colada pie is the perfect way to enjoy a favorite summer treat without the alcohol.

Ingredients Needed

Here is a preview of what you need for this dessert. Please see the ingredients and detailed instructions in the recipe card.

How to Make Pina Colada Pie

You can make this pie in just minutes. The hardest part will be waiting for it to set, but it will be worth it!

Refer to the recipe card for details along with the visual steps below.

Step 1: Combine the ingredients for the graham cracker crust and press into a pie plate. Transfer to the refrigerator.

Step 2: Add the filling ingredients to a large mixing bowl and mix until well combined.

Step 4: Pour filling into prepared pie crust and refrigerate for 4 hours or until ready to decorate and serve.

Step 4: Top pie with pineapple slices, cherries, Cool Whip, and toasted coconut, and enjoy!

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Pina Colada Pie

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Pineapple, coconut, and a creamy filling makes this pina colada pie a summertime treat that's sure tyobe a crowd pleaser.

Prep: 20 minutes mins

Total: 4 hours hrs 20 minutes mins

Yield: 6 servings

By: Andrea Updyke

Ingredients 

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• ▢ 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 

• Stir together the graham cracker crumbs, melted butter, and sugar.
• Add into your prepared pie pan, pressing evenly around the pan and up the sides a bit.
• Place the crust in the refrigerator and 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.
• Pour this mixture into the pie crust evenly.
• Refrigerate the pie for 4 hours, or until ready to serve.
• To decorate this pie, top with cool whip swirls, a sprinkling of toasted coconut flakes, pineapple slices, and cherries.

Notes

To toast coconut, preheat your oven to 325. Add the coconut to a baking sheet and spread into an even layer. Cook 3 minutes at a time, removing the coconut and stirring carefully between, until toasted.

If you don’t want to make a graham cracker crust, a storebought crust works just as well. 

Nutrition

Serving: 1serving, Calories: 587kcal, Carbohydrates: 65g, Protein: 6g, Fat: 36g, Saturated Fat: 22g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 83mg, Sodium: 438mg, Potassium: 258mg, Fiber: 3g, Sugar: 48g, Vitamin A: 1060IU, Vitamin C: 7mg, Calcium: 98mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Desserts

Cuisine: American