Pina Colada Pie
Take a tropical getaway with every bite of this creamy and refreshing Pina Colada Pie! Featuring a buttery graham cracker crust and a no-bake filling that blends silky cream cheese, sweet crushed pineapple, coconut cream, and a hint of shredded coconut, this pie is a dessert lover’s dream. Lightened with fluffy Cool Whip and accented with optional rum extract for an island-inspired twist, it’s the perfect treat for summer gatherings or anytime you need a burst of sunshine. Topped with toasted coconut and vibrant maraschino cherries, this no-bake pie is as visually stunning as it is delicious. Ready in just 20 minutes (plus chilling time), this easy-to-make dessert will transport you straight to the tropics! Keywords for SEO: Pina Colada Pie recipe, no-bake coconut pie, tropical dessert, pineapple coconut pie, easy summer pie recipe.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 0.25 cups Granulated sugar
- 0.5 cups Unsalted butter (melted)
- 8 oz Cream cheese (softened)
- 0.75 cups Powdered sugar
- 8 oz Crushed pineapple (drained)
- 1 cup Sweetened shredded coconut
- 0.5 cups Coconut cream
- 0.5 tsp Rum extract (optional)
- 8 oz Cool Whip (thawed, or whipped cream)
- 8 Maraschino cherries (for decoration)
- 0.25 cups Additional shredded coconut (toasted, for garnish)
Instructions
In a medium-sized mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and hold together when pressed.
Press the graham cracker mixture firmly into the bottom and up the sides of a 9-inch pie pan to form the crust. Place in the refrigerator to chill while preparing the filling.
In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy (about 2 minutes).
Fold in the drained crushed pineapple, sweetened shredded coconut, coconut cream, and the optional rum extract. Mix until fully combined.
Gently fold in the Cool Whip (or whipped cream) until the filling is light and fluffy.
Spoon the filling into the chilled pie crust, spreading it out evenly with a spatula.
Refrigerate the pie for at least 4 hours or until fully set.
Before serving, garnish the pie with maraschino cherries and a sprinkle of toasted shredded coconut for a decorative finish.
Slice and serve cold. Enjoy this tropical treat!
Nutrition Facts
Calories |
4847 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 312.4 g | 401% | |
| Saturated Fat | 223.8 g | 1119% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 509 mg | 170% | |
| Sodium | 2092 mg | 91% | |
| Total Carbohydrate | 521.9 g | 190% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 363.0 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 400 mg | 31% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1212 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
