Go Back
A top-down view of the chilled pie being served. The pie is topped with Reddi-wip and toasted coconut, adding a decorative touch. A slice is being lifted from the pie, showing the creamy filling and crumbly graham cracker crust. The scene focuses on the final presentation, ready to be enjoyed.

Pina Colada Pie

This refreshing pie features a graham cracker crust filled with a creamy, light mixture of whipped cream, cream cheese, pineapple, and coconut. Perfectly chilled, it's an easy, tropical dessert that's sure to impress!
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Dessert
Cuisine American
Servings 8
Calories 509 kcal

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.
    A top-down view of a mixing bowl on a clean kitchen countertop with a white marble cooktop background. Inside the bowl, graham cracker crumbs, granulated sugar, and melted butter are being mixed together. A spatula is stirring the ingredients, and the crumbly mixture is ready to be pressed into a pie pan. The scene focuses on the well-blended graham cracker crust mixture.
  • Prepare the Filling: Whip heavy cream until stiff peaks form and chill.
    A top-down view of a mixing bowl on the white marble cooktop. Heavy whipping cream is being whipped with an electric mixer until stiff peaks form. The whipped cream is light and airy, ready to be chilled. The scene focuses on the texture of the whipped cream as it reaches the perfect consistency.
  • 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.
    A top-down view of the mixing bowl with the cream cheese mixture on the white marble cooktop. Whipped cream is being gently folded into the cream cheese mixture. Well-drained crushed pineapple and sweetened shredded coconut are added and carefully folded in. The scene focuses on the even distribution of the ingredients, creating a light, fluffy filling.
  • Assemble the Pie: Spoon the filling into the prepared crust and smooth the top with an offset spatula.
    A top-down view of the prepared graham cracker crust on the white marble cooktop. The cream cheese filling is being spooned into the crust, filling it completely. An offset spatula is smoothing the top, creating an even, level surface. The scene highlights the rich, creamy filling nestled in the graham cracker crust.
  • Chill: Cover and refrigerate for at least 4 hours.
  • Serve: Top with Reddi-wip and toasted coconut if desired.
    A top-down view of the chilled pie being served. The pie is topped with Reddi-wip and toasted coconut, adding a decorative touch. A slice is being lifted from the pie, showing the creamy filling and crumbly graham cracker crust. The scene focuses on the final presentation, ready to be enjoyed.