Piña Colada Pie
This tropical dessert is inspired by the classic cocktail Piña Colada and flavored with pineapple and coconut in a creamy no-bake pie.
Ingredients
Crust
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1½ cups graham cracker crumbs
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6 tablespoons unsalted butter, melted
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2 tablespoons sugar
Filling
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1 package (8 oz) cream cheese, softened
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1 can (14 oz) sweetened condensed milk
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½ cup cream of coconut
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1 cup crushed pineapple, well drained
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1 cup whipped topping (like Cool Whip) or fresh whipped cream
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1 teaspoon vanilla extract
Topping
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½ cup toasted shredded coconut
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Pineapple chunks or maraschino cherries (optional)
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Extra whipped topping
Instructions
1. Make the Crust
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In a bowl mix:
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graham cracker crumbs
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sugar
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melted butter
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Press mixture firmly into a 9-inch pie pan.
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Refrigerate for 20 minutes to set.
(Optional: Bake at 350°F / 175°C for 8 minutes for a firmer crust.)
2. Prepare the Filling
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In a large bowl beat the cream cheese until smooth.
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Add sweetened condensed milk and mix well.
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Stir in:
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cream of coconut
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crushed pineapple
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vanilla extract.
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3. Fold in the Whipped Topping
Gently fold in the whipped topping until the filling becomes light and fluffy.
4. Assemble the Pie
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Pour the filling into the prepared crust.
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Smooth the top with a spatula.
5. Chill
Refrigerate the pie for at least 4 hours (or overnight) until fully set.
6. Add Toppings
Before serving, decorate with:
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toasted coconut
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pineapple pieces
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whipped topping.
Storage
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Refrigerator: 3–4 days
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Freezer: up to 1 month
Serve slightly chilled for best texture.
Tips for Best Flavor
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Drain pineapple very well to avoid a watery pie.
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Toast coconut in a skillet for 2–3 minutes for stronger flavor.
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For a stronger tropical taste, add 1 tablespoon pineapple juice.
If you’d like, I can also show you:
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Pictures of Piña Colada Pie 🥥🍍
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A 5-ingredient super easy version
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A frozen Piña Colada pie recipe (ice-cream style).