No Bake Pina Colada Pie
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!
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!
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!
Ingredients For No Bake Pina Colada Pie
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 plate back into the fridge to chill.
Storage For Pina Colada Pie
To store, first 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!
Slice Into Another Delicious Pie Recipe:
- 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!
Steps
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
- Calories558
- Carbs42g
- Protein5g
- Fat42g
- Saturated fat26g
- Fiber2g
- Sugar29g
- Sodium361mg
Estimates per serving, when a serving size is listed.
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