If you’re dreaming of a tropical getaway without leaving your kitchen, Pina Colada Pie is your ticket to paradise. This creamy, coconut-filled pie captures all the delicious flavors of a classic pina colada—rich, fruity, and perfectly chilled.
With a graham cracker crust and a filling that combines cream cheese, pineapple, and coconut, it’s a refreshing and indulgent treat that’s sure to brighten up any occasion.
I discovered this pie while experimenting with tropical-inspired desserts and was instantly hooked. The combination of flavors and textures makes each bite a mini vacation for your taste buds. For an extra tropical twist, you can try pairing it with a Strawberry Pina Colada or enjoy it alongside Oat Milk Ice Cream for a dairy-free, creamy dessert option.
This Pina Colada Pie is not just a dessert—it’s an experience. Easy to make and incredibly satisfying, it’s perfect for summer gatherings or when you need a taste of the tropics.
Why I Love This Recipe (And You Will Too)
- The blend of pineapple and coconut creates a classic pina colada flavor in pie form.
- Simple to prepare and even better chilled for a cool, creamy treat.
- It is ideal for summer parties or whenever you want to escape to a tropical paradise.
Give this pie a try and bring a little bit of the tropics to your table!
Pina Colada Pie
Equipment
- Mixing bowls
- Fork
- Pie pan (8 to 9.5 inches)
- Mixer (hand or stand)
- Offset spatula.
- Measuring cups and spoons
- Grease (for the pie pan)
- Plastic wrap or cover (for refrigerating)
Ingredients
- Graham Cracker Crust
- 1 1/3 cup graham cracker crumbs
- 1/4 cups granulated sugar
- 8 tbsp butter melted
- Filling
- 1 cup heavy whipping cream
- 8 oz cream cheese softened
- 1/4 cup granulated sugar
- 1 tsp rum extract
- 1/2 tsp clear vanilla extract
- 20 oz can crushed pineapple very well drained
- 1 cup sweetened shredded coconut
Instructions
- Make the Crust: Mix graham cracker crumbs, granulated sugar, and melted butter in a bowl. Press the mixture into the bottom and up the sides of a greased pie pan. Chill in the refrigerator.
- Prepare the Filling: Whip heavy cream until stiff peaks form and chill.
- Mix Cream Cheese: Beat cream cheese until smooth. Add sugar and extracts, and mix until combined.
- Combine Ingredients: Fold whipped cream, well-drained crushed pineapple, and shredded coconut into the cream cheese mixture.
- Assemble the Pie: Spoon the filling into the prepared crust and smooth the top with an offset spatula.
- Chill: Cover and refrigerate for at least 4 hours.
- Serve: Top with Reddi-wip and toasted coconut if desired.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 509kcal |
| Sodium | 326g |
| Fat | 38g |
| Carbohydrates | 42g |
| Sugar | 32g |
| Fiber | 2g |
Recipe Tips that You Should Not Miss!
- To make a “Virgin” colada pie, use water instead of rum to dissolve the gelatin and skip the rum in the coconut pastry cream or whipped cream.
- You can bake the pie shell and line it with white chocolate a few days in advance.
- For the curd to set properly, use canned pineapple rings rather than fresh pineapple. You can refrigerate the pineapple curd for several days before assembling the pie.
- Make the pastry cream on the same day you plan to put it into the pie shell.
- Once assembled, the pie can be covered and stored in the refrigerator for up to 1 day before adding the cream and serving.