Whip up this tropical delight! Our Pina Colada Pie features a buttery graham cracker crust, creamy coconut filling, and juicy pineapple.
Alright, let me take you back to a random Thursday afternoon when I desperately needed a little vacation—but couldn’t exactly book a flight to a tropical paradise. That’s when the idea for Pina Colada Pie hit me. I’d just come back from the grocery store with a can of crushed pineapple and had no real plan for it. One look at that can, though, and I was transported to warm beaches, waves crashing, and a pina colada in hand. So, I decided to bring the tropics to my kitchen.
The first time I made this, my family and I were sitting on the back porch, eating slices and pretending we were on a Caribbean getaway. My dad actually said, “If I close my eyes, I can almost hear the steel drums.” And you know what? He was right. Now, it’s become our go-to dessert for summer barbecues or any time we want to feel like we’re on island time—even if it’s freezing outside.
Why You’ll Love This Pina Colada Pie Recipe?
- Vacation in Every Bite: This pie delivers all the flavors of a classic pina colada—coconut, pineapple, and a hint of rum—in dessert form.
- No Oven Drama: Aside from toasting the coconut, it’s a no-bake masterpiece. Perfect for hot days when you don’t want to sweat it out in the kitchen.
- Effortlessly Impressive: It looks like something you’d find in a beachside café, but it’s super easy to make. Your guests don’t have to know it only took you 15 minutes to whip up.
Ingredient Notes:
This pie is all about tropical flavors and textures, and every ingredient has a role to play. Here’s the scoop:
- Graham Crackers: The buttery base keeps everything grounded. (Literally.)
- Cream Cheese: Gives the pie that rich, creamy texture we all love.
- Cream of Coconut: Not coconut milk! This is the sweeter, thicker version that brings all the pina colada vibes.
- Crushed Pineapple: Sweet, juicy, and essential for that tropical punch.
- Rum Extract: Totally optional but adds a touch of authenticity.
- Maraschino Cherries & Pecans: For a little crunch and a pop of color—because who doesn’t love a bit of flair?
- Whipped Topping: Makes the filling light and airy, like a tropical breeze.
How To Make Pina Colada Pie?
Step 1. Build Your Crust
Combine your crushed graham crackers and melted butter in a mixing bowl. It should look like wet sand—if you’ve been to the beach, you know what I mean. Press it firmly into a pie plate and pop it into the fridge to set.
Step 2. Toast That Coconut
Spread shredded coconut on a baking sheet and toast it in a preheated oven at 350°F. Keep an eye on it, though—coconut burns faster than you’d think. Once it’s golden and smells amazing, pull it out and set it aside.
Step 3. Whip Up the Filling
In a large bowl, beat the softened cream cheese and cream of coconut until smooth. You’re looking for a fluffy, cloud-like consistency.
Step 4. Add the Fun Stuff
Fold in the whipped topping, crushed pineapple, maraschino cherries, and pecans. This is where it all comes together. The mixture should be creamy, colorful, and slightly chunky.
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Step 5. Assemble the Pie
Pour the filling into your graham cracker crust, smoothing it out with a spatula. Sprinkle the toasted coconut on top—it’s like the cherry on top of your dessert island.
Step 6. Chill and Serve
Let the pie chill in the fridge for at least 4 hours (overnight is even better). Slice, serve, and enjoy your tropical escape.
Storage Options:
- Refrigerator: Cover your pie tightly with plastic wrap or foil and store it in the fridge for up to 4 days.
- Freezer: Slice it into individual portions, wrap them in plastic wrap, and freeze. Let the slices thaw in the fridge for an hour or two before serving.
Variations and Substitutions:
- Gluten-Free: Swap the graham crackers for gluten-free ones. Easy peasy.
- Dairy-Free: Use dairy-free cream cheese and coconut whipped cream for a vegan version.
- Alcoholic Kick: Replace the rum extract with a splash of real rum. Go ahead, treat yourself!
- Nut-Free: Skip the pecans and double up on toasted coconut instead.
What to Serve with Pina Colada Pie?
- Drinks: Pair it with—you guessed it—a pina colada! Or a fruity mocktail for the kiddos.
- Appetizers: Serve after light bites like shrimp skewers or a tropical fruit platter.
- Main Course: It’s the perfect dessert for a meal like grilled jerk chicken or Hawaiian pizza.
Frequently Asked Questions:
Can I make this pie ahead of time?
Absolutely. In fact, it tastes even better the next day when the flavors have had time to meld.
What if I don’t have cream of coconut?
You can use coconut milk, but you’ll need to add some sugar to sweeten it.
How do I keep the crust from crumbling?
Make sure to press the graham cracker mixture firmly into the pan, and don’t skimp on the butter—it’s the glue that holds it all together.
This Pina Colada Pie is more than a dessert—it’s a mini vacation you can slice and share. Whether you’re dreaming of a beach escape or just want to wow your friends with something fun and tropical, this pie has you covered. So, what are you waiting for? Let’s bring the tropics to your kitchen!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Pina Colada Pie
Ingredients
- 2 cups of finely crushed Graham Crackers
- 2 tablespoons of melted butter
- 16 ounces of softened Cream Cheese
- ½ cup of shredded Coconut
- 1 cup of Cream of Coconut
- 1 teaspoon of Rum Extract
- 1 can of crushed Pineapple
- ½ cup of chopped Maraschino Cherries
- ½ cup of chopped Pecans
- 8 ounces of thawed Whipped Topping
Instructions
- Preheat! Start your tropical dessert adventure by preheating your oven to 350*.
- Spread your shredded coconut on a baking sheet and let the oven turn it into a golden bounty. Remove and set aside for the grand finale.
- In a mixing bowl, blend your crushed graham crackers and melted butter. Press this sandy mixture into a pie plate - there's your perfect island base.
- Combine the softened cream cheese and coconut cream in a large bowl. Whisk it up until it's as fluffy as a Caribbean cloud.
- Blend in the Beachy Vibes. Stir in the rum extract, and let the tropical aroma fill your kitchen.
- Welcome the Tropical Trio! Fold in the whipped topping, crushed pineapple, and chopped cherries. Add the chopped nuts for that hidden crunch.
- Pour your tropical blend onto the pie crust, sprinkle the toasted coconut on top, and let it chill. The hardest part is waiting for this tropical dream to set!
- Enjoy the Escape. After a few hours, cut a slice, take a bite, and let this Pina Colada Pie whisk you away to the beach. Enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
