If you love the sweet, creamy flavors of a classic piña colada, this Piña Colada Pie will win you over! This easy, no-bake dessert is packed with pineapple, coconut, and a luscious cream filling—making it the perfect treat for summer gatherings, backyard BBQs, or anytime you crave a taste of the tropics. With just a few simple ingredients and minimal effort, this refreshing pie is sure to become a favorite.
Inspired by the iconic tropical cocktail, this no-bake dessert balances sweet pineapple, creamy coconut, and a hint of vanilla in every bite. Whether you’re looking for a refreshing summer dessert, an easy party recipe, or a way to bring island vibes into your home, this pie delivers.
The best part? It’s incredibly easy to make—no oven required! The silky smooth filling, made with cream cheese and whipped topping, sits atop a buttery graham cracker crust, creating a dreamy combination of flavors and textures. Topped with shredded coconut and a bright red maraschino cherry, this pie is as stunning as it is delicious. If you’ve ever wanted to enjoy a piña colada in dessert form, this is the ultimate treat!
Why You’ll Love This Piña Colada Pie Recipe:
No Oven Required: Perfect for hot summer days when you don’t want to heat up the kitchen.
Quick & Easy: Comes together in minutes with simple ingredients you can find at any grocery store.
Creamy & Refreshing: Silky smooth texture with a burst of coconut-pineapple flavor—pure indulgence in every bite.
Perfect for Any Occasion: Whether hosting a tropical-themed party or treating yourself, this creamy coconut pie is a crowd-pleaser.
Ingredients You’ll Need:
Coconut Milk: Full-fat coconut milk offers a rich, creamy filling. Light coconut milk works too but is less indulgent.
Pineapple: Fresh or canned both work well—just drain canned pineapple to avoid excess moisture.
Cream Cheese: Softened cream cheese creates a smooth, tangy base for the filling.
Whipped Topping: Use whipped topping or freshly whipped cream for a light, airy texture. For a dairy-free version, opt for coconut whipped cream.
Graham Cracker Crust: A store-bought crust works in a pinch, but a homemade crust with crushed graham crackers, sugar, and butter adds extra flavor and crunch.
Rum Extract (Optional): A splash of rum extract enhances the piña colada flavor without alcohol.
Step-by-Step Instructions:
Prepare the Crust: If using a store-bought graham cracker crust, you’re all set! For homemade, mix crushed graham crackers with melted butter and press into a pie pan.
Make the Filling: Beat the cream cheese until smooth, then mix in sweetened condensed milk, coconut extract, and vanilla extract.
Fold in Pineapple and Coconut: Gently mix in drained crushed pineapple and shredded coconut.
Add Whipped Topping: Carefully fold in the whipped topping until the filling is light and airy.
Assemble and Chill: Pour the mixture into the crust and smooth the top. Chill in the refrigerator for at least 4 hours (overnight is best for maximum flavor).
Garnish and Serve: Before serving, top with extra shredded coconut, maraschino cherries, and a sprinkle of toasted coconut for added crunch.
Storage Options:
Make Ahead: Prepare the pie a day in advance—perfect for parties and gatherings.
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: Freeze the pie (without garnishes) for up to one month. Thaw in the fridge before serving.
Variations & Substitutions:
Crust Options: Swap the graham cracker crust for a shortbread, vanilla wafer, or coconut cookie crust.
Dairy-Free Alternative: Use coconut cream and dairy-free condensed milk.
Alcoholic Version: Add a splash of rum or rum extract for an authentic piña colada taste.
Extra Texture: Stir in shredded coconut or chopped maraschino cherries.
Lighter Option: Substitute sweetened condensed milk with Greek yogurt for a tangier, less sweet version.
Flavor Boost: Enhance the tropical flavors with a little lime zest or a drizzle of caramel.
Enjoy every creamy, tropical bite of this irresistible Piña Colada Pie!
