No Bake Pina Colada Pie fills a sweet graham cracker crust with a rum filling that’s loaded with crushed pineapple and shredded coconut! Prep this chilled dessert in only 30 minutes!
Sign me up for all the no bake pie recipes all summer long! My 4-ingredient Kool-Aid Pies are another great no-bake dessert that’s always a hit at cookouts!
Grab your favorite pie dish and fill it with this No-Bake Pina Colada Pie! It has all of your favorite flavors of the classic fruity, frozen Pina Colada drink – so you know this pie will be absolutely delicious!
Since there’s no alcohol in this recipe the whole family can enjoy all of that tropical goodness! After all, who would want to miss out on that incredible coconut cream filling!
It has a sweetened cream cheese base that’s brought to life with rum extract, sweetened coconut, and crushed pineapple! In just 30 minutes you’ll be sliding the pie into the fridge to chill while you impatiently wait for the first slice!
Ingredient Notes
Start whipping up this delicious no bake recipe by starting with the crust! I made a homemade graham cracker crust using graham cracker crumbs, sugar, and salted butter.
You could also make a crust using Nilla wafers, crushed digestive biscuits, or even chocolate cookie crumbs. Or you could totally take it easy and just grab a premade graham cracker crust at the store!
Once the crust is prepared you can move on to making the pie filling! The coconut cream filling is made with heavy cream, powdered sugar, cream cheese, granulated sugar, rum extract, crushed pineapple, and sweetened coconut.
To dress the pie up you can top it with toasted coconut, fresh pineapple, whipped cream, and maraschino cherries!
How To Make Pina Colada Pie
- Combine the crust ingredients in a medium bowl. Press the mixture into the bottom and up the sides of your pie plate.
- Chill the crust in the refrigerator while you prepare the pie filling.
- Whip the heavy cream until soft peaks form. Afterward, add powdered sugar and continue beating until stiff peaks form.
- Press the drained canned crushed pineapple through a sieve and set it aside.
- Beat the cream cheese until it becomes creamy and then beat in the sugar and rum extract. Next, mix in the drained pineapple and coconut.
- Fold the whipped cream into the filling mixture gently. Pour the completed filling into the prepared pie crust and place the pie place back into the fridge to chill.
Using a chilled bowl and beaters will create a fluffier whipped cream!
Frequently Asked Questions
How Do I Toast The Coconut For Garnishing?
Sprinkle the coconut onto a baking sheet and place it in the oven at 350 degrees F for 5-7 minutes. Check it frequently to ensure it toasts just until golden.
Can I Use Cool Whip Instead Of Whipped Cream?
Of course! Just fold 2 cups of cool whip into the cream cheese mixture.
What Should I Do If I Can’t Find Any Graham Cracker Crumbs?
Not to worry, it’s super easy to make your own crumbs! Just grab 12 whole graham crackers and then toss them into your food processor.
Is There Something Else I Can Use Instead Of Rum Extract?
If you don’t have any rum extract on hand you can replace it with 3 tablespoons of rum. You could also replace the rum extract with a teaspoon of vanilla extract or coconut extract instead!
How Should I Store Leftovers Of This Pina Colada Pie?
Place toothpicks into the pie. Then wrap the pie tightly with plastic wrap or tinfoil. The toothpick trick helps to keep the foil from sticking to the pie!
Then pop the wrapped pie into the refrigerator and enjoy the leftovers within 3 days!
Fruity, Summer pies like this Pina Colada Dessert is the perfect treat to enjoy while soaking up the warm sunshine! These are more of my favorite pies I whip up when Summer hits!
- Strawberry Jello Pie – Filled with fresh, juicy strawberries and strawberry Jell-o!
- Coconut Custard Pie – A dense, creamy treat that’s made with only 7 ingredients!
- Classic Blueberry Pie – Made with fresh blueberries, a refrigerated pie crust, and 15 minutes of prep!
- French Silk Pie – Velvety, decadent pie that has an incredible mousse-like filling!
- Raspberry Pie – Homemade pie that comes out of the oven in just 40 minutes!
Let’s Connect!
If you’ve tried this recipe, please let me know how you liked it in the comments below and leave a review. I love hearing from you!
Don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos or join our Sugar & Soul Show-offs Community and share them there, where you can join our recipe challenges!
No Bake Pina Colada Pie
Equipment
- 9-inch pie pan
- Hand mixer or stand mixer
- Sieve
- Can opener
Ingredients
Graham Cracker Crust
- 12 graham cracker about 1½ cups crumbs
- ½ cup salted butter melted
- ⅓ cup granulated sugar
Coconut Cream Filling
- 1½ cup heavy cream remove from fridge just before using
- 1 tablespoon powdered sugar
- 8 ounces cream cheese softened
- ⅓ cup granulated sugar
- 1 teaspoon rum extract
- 1 (15oz.) can crushed pineapple drained well
- 1 cup sweetened coconut flakes
- whipped cream optional topping
- Toasted coconut optional topping
- maraschino cherries optional topping
- pineapple wedges optional topping
Instructions
- Place a medium mixing bowl and beaters in the fridge or freezer while you prepare the crust.
- Add graham crackers to a food processor and pulse until fine crumbs form. Transfer the crumbs to a medium bowl and mix with the melted butter and sugar, until evenly combined. Press the mixture into the bottom and up the sides of a 9-inch pie plate. Chill the crust while you prepare the filling.
- Remove the bowl and beater(s) from the refrigerator and add cold cream and whip until soft peaks begin to form. Then add powdered sugar and continue beating until stiff peaks form. Set aside.
- Drain the can of crushed pineapple by pressing it through a sieve. Set this aside.
- In a large mixing bowl beat the cream cheese until smooth. Then beat in the sugar and rum extract.
- Mix in the well-drained pineapple and coconut. Then gently fold in the whipped cream.
- Transfer the mixture to the prepared pie crust and chill for at least 3 hours in the refrigerator.
- After chilling, pipe on fresh whipped cream and top with toasted coconut, maraschino cherry, and pineapple slices, if desired.
Notes
- How Do I Toast The Coconut For Garnishing? Sprinkle the coconut onto a baking sheet and place it in the oven at 350 degrees F for 5-7 minutes. Check it frequently to ensure it toasts just until golden.
- Can I Use Cool Whip Instead Of Whipped Cream? Of course! Just fold 2 cups of cool whip into the cream cheese mixture.
- What Should I Do If I Can’t Find Any Graham Cracker Crumbs? Not to worry, it’s super easy to make your own crumbs! Just grab 12 whole graham crackers and then toss them into your food processor.
- Is There Something Else I Can Use Instead Of Rum Extract? If you don’t have any rum extract on hand you can replace it with 3 tablespoons of rum. You could also replace the rum extract with a teaspoon of vanilla extract or coconut extract instead!
- How Should I Store Leftovers Of This No Bake Pie? Place toothpicks into the pie. Then wrap the pie tightly with plastic wrap or tinfoil. The toothpick trick helps to keep the foil from sticking to the pie! Then pop the wrapped pie into the refrigerator and enjoy the leftovers within 3 days!
Nutrition
Did You Make This Recipe?
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Comments & Reviews
Susan Harts says
Hi! I am so glad that you made this recipe available. I plan on making this Pina Colada Pie tomorrow and I am confused. In the list of ingredients, the whipped topping is listed as optional, and there is no measurement given. I know that I can put some on top at the end, but in the recipe steps, it says to fold in the whipped cream. I have Reddi Whip. How much should I use in the recipe to fold in? Thank you!
Rebecca Hubbell says
You are folding in the whipped cream you made with the heavy cream. Reddi whip cannot be substituted for this as it will not set up.
Sue says
They all look easy and delicious.