Pina Colada Pie

by
Delicious Pina Colada Pie with tropical flavors of pineapple and coconut
Jump to Recipe

Pina Colada Pie

Pina Colada Pie is a delicious dessert that brings the flavors of the tropics right to your table. With its creamy filling and delightful toppings, this pie is perfect for summer gatherings or any time you want a refreshing treat. It’s easy to make and will impress your friends and family.

Why Make This Recipe

There are many reasons to make Pina Colada Pie. It’s not just tasty; it’s also a fun way to enjoy the classic flavors of coconut and pineapple. This pie is great for parties, BBQs, or simply as a sweet treat to savor on a warm day. Plus, it’s no-bake and requires minimal cooking, making it simple for anyone to prepare.

How to Make Pina Colada Pie

Ingredients:

  • 1/2 cup shredded coconut, toasted
  • 2 cups graham cracker crumbs
  • 1/2 cup melted butter
  • 2 packages cream cheese (8 oz each), softened
  • 1 cup cream of coconut
  • 1 tsp rum-flavored extract
  • 1 can (8 oz) crushed pineapple, drained
  • 1/2 cup maraschino cherries, chopped
  • 1/2 cup chopped pecans
  • 1 container (8 oz) frozen whipped topping, thawed

Directions:

  1. Preheat your oven to 350°F (175°C) and toast the shredded coconut on a baking sheet for 5 minutes until golden brown. Set aside to cool.
  2. Mix graham cracker crumbs with melted butter in a medium bowl and press into the bottom and sides of a 9-inch pie pan for the crust. Set aside.
  3. In a large bowl, beat softened cream cheese and cream of coconut until fluffy. Add rum extract and blend well.
  4. Fold in thawed whipped topping, crushed pineapple, chopped cherries, and pecans.
  5. Pour the filling into the crust, smooth the top, and garnish with toasted coconut.
  6. Refrigerate for at least 3 hours before serving to let it set.

How to Serve Pina Colada Pie

Serve Pina Colada Pie chilled, straight from the fridge. You can slice it into wedges and enjoy it as is, or top it with additional whipped cream or fresh fruit for an extra touch.

How to Store Pina Colada Pie

Store any leftover Pina Colada Pie in an airtight container in the refrigerator. It will keep well for about 3 to 5 days. Make sure to cover it to maintain its freshness.

Tips to Make Pina Colada Pie

  • Ensure your cream cheese is softened. This will help it blend smoothly with the other ingredients.
  • Don’t skip toasting the coconut. It adds a wonderful flavor and texture to the pie.
  • You can adjust the sweetness by adding more or less cream of coconut, depending on your taste preference.

Variation

If you want to switch things up, try adding a layer of sliced fresh bananas on top of the filling before garnishing with toasted coconut. You can also use a pre-made pie crust if you’re short on time.

FAQs

1. Can I make Pina Colada Pie ahead of time?
Yes! You can make it a day in advance and store it in the refrigerator. Just make sure to cover it well.

2. Is there an alternative for cream of coconut?
If you don’t have cream of coconut, you can use coconut milk combined with sugar or coconut cream instead.

3. Can I use other toppings?
Absolutely! You can experiment with different toppings such as whipped cream, chocolate shavings, or tropical fruits to customize your pie further.

Enjoy making and sharing your Pina Colada Pie!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pina Colada Pie

  • Author: krmibk110
  • Total Time: 180 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

A refreshing no-bake dessert that combines the classic flavors of coconut and pineapple, perfect for summer gatherings.

Ingredients

Scale
  • 1/2 cup shredded coconut, toasted
  • 2 cups graham cracker crumbs
  • 1/2 cup melted butter
  • 2 packages cream cheese (8 oz each), softened
  • 1 cup cream of coconut
  • 1 tsp rum-flavored extract
  • 1 can (8 oz) crushed pineapple, drained
  • 1/2 cup maraschino cherries, chopped
  • 1/2 cup chopped pecans
  • 1 container (8 oz) frozen whipped topping, thawed

Instructions

  1. Preheat your oven to 350°F (175°C) and toast the shredded coconut on a baking sheet for 5 minutes until golden brown. Set aside to cool.
  2. Mix graham cracker crumbs with melted butter in a medium bowl and press into the bottom and sides of a 9-inch pie pan for the crust. Set aside.
  3. In a large bowl, beat softened cream cheese and cream of coconut until fluffy. Add rum extract and blend well.
  4. Fold in thawed whipped topping, crushed pineapple, chopped cherries, and pecans.
  5. Pour the filling into the crust, smooth the top, and garnish with toasted coconut.
  6. Refrigerate for at least 3 hours before serving to let it set.

Notes

Store any leftover pie in an airtight container in the refrigerator for about 3 to 5 days.

  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: Tropical

Nutrition

  • Serving Size: 1 slice
  • Calories: 320
  • Sugar: 25g
  • Sodium: 200mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 30mg

Keywords: Pina Colada, Pie, No-Bake Dessert, Tropical Dessert, Summer Dessert

Spread the love

Leave a Comment

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆