Pina Colada Pie Recipe

Indulge in Tropical Bliss: The Ultimate Pina Colada Pie Recipe

Escape to a tropical paradise with our irresistible Pina Colada Pie recipe. This delightful dessert captures the essence of a classic beach cocktail in every bite. From the buttery graham cracker crust to the creamy coconut filling, topped with juicy pineapple and cherries, this pie is a celebration of summer flavors. Whether you’re hosting a backyard luau or simply craving a taste of the tropics, this recipe is sure to transport you to sun-soaked shores with each delicious slice.


  • 1/2 cup shredded coconut
  • 2 cups crushed graham crackers
  • 1/3 cup butter, melted
  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup cream of coconut
  • 1 teaspoon rum flavored extract
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1 (8 ounce) can crushed pineapple, drained
  • 1/2 cup maraschino cherries, chopped
  • 1/2 cup chopped pecans


  1. Prepare the Crust: In a bowl, combine the shredded coconut, crushed graham crackers, and melted butter. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust. Chill in the refrigerator while preparing the filling.
  2. Make the Filling: In a large mixing bowl, beat the cream cheese until smooth. Gradually add the cream of coconut and rum extract, mixing until well combined.
  3. Fold in Whipped Topping: Gently fold in the thawed whipped topping until the mixture is smooth and creamy.
  4. Add Pineapple and Cherries: Stir in the drained crushed pineapple, chopped maraschino cherries, and chopped pecans until evenly distributed throughout the filling.
  5. Assemble the Pie: Pour the filling into the prepared graham cracker crust, spreading it out evenly with a spatula.
  6. Chill and Serve: Place the pie in the refrigerator and chill for at least 4 hours, or until set. Before serving, garnish with additional shredded coconut, pineapple slices, and cherries, if desired.

Cook Notes and Variations

  • Toasted Coconut: For an extra layer of flavor, toast the shredded coconut before adding it to the crust or sprinkle toasted coconut on top of the pie before serving.
  • Almond Crust: Swap out the graham cracker crust for an almond crust for a nuttier flavor profile.
  • Frozen Pineapple: Instead of using canned crushed pineapple, you can use frozen pineapple chunks. Simply thaw and drain before adding to the filling.

Keto and Low-Carb Versions

For those following a keto or low-carb lifestyle, here are some modifications:

  • Almond Flour Crust: Replace the graham cracker crust with a crust made from almond flour, melted butter, and a keto-friendly sweetener such as erythritol.
  • Coconut Cream: Use full-fat coconut cream instead of cream of coconut to reduce the sugar content.
  • Sugar-Free Whipped Topping: Opt for a sugar-free whipped topping or make your own using heavy cream and a keto-friendly sweetener.

Frequently Asked Questions (FAQs)

Q: Can I use fresh pineapple instead of canned? A: Yes, you can use fresh pineapple chunks in place of canned crushed pineapple. Just be sure to drain any excess juice to prevent the filling from becoming too watery.

Q: Can I make this pie ahead of time? A: Absolutely! Pina Colada Pie is a great make-ahead dessert. Simply prepare the pie as directed and store it in the refrigerator until ready to serve. It’s best enjoyed chilled.

Q: Can I omit the rum extract? A: If you prefer not to use rum extract, you can omit it from the recipe without significantly altering the flavor of the pie. Alternatively, you can substitute it with vanilla extract for a different flavor profile.

In conclusion, Pina Colada Pie is a delightful dessert that brings the flavors of the tropics to your table. With its creamy coconut filling, juicy pineapple, and sweet cherries, this pie is a true summer sensation. Whether you’re hosting a summer barbecue or simply craving a taste of the beach, this recipe is sure to impress. Get ready to savor a slice of paradise with each bite of this irresistible Pina Colada Pie

Enhancing Your Pina Colada Pie Experience

Flavorful Additions and Customizations

  • Rum-soaked Pineapple: For an extra kick of rum flavor, you can soak the pineapple in rum for a few hours before adding it to the pie. This adds depth to the tropical flavor profile.
  • Coconut Whipped Cream: Top your Pina Colada Pie with homemade coconut whipped cream for an extra indulgent touch. Simply whip chilled coconut cream until fluffy, sweeten with powdered sugar or a sweetener of your choice, and dollop it generously on each slice.
  • Macadamia Nut Crust: For a Hawaiian twist, swap out the graham cracker crust for a macadamia nut crust. Simply blend together crushed macadamia nuts, coconut flakes, and a bit of melted butter to create a crunchy and flavorful base for your pie.
  • Grilled Pineapple Garnish: Take your presentation up a notch by grilling fresh pineapple slices and using them as a decorative garnish on top of the pie. The caramelized flavor of grilled pineapple adds a delightful contrast to the creamy filling.

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