Introduction
Love the tropical flavors of a Piña Colada? This easy no-bake Piña Colada Pie combines the creamy richness of coconut, the sweetness of pineapple, and a hint of rum flavor—all in a buttery graham cracker crust. Perfect for summer gatherings!
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 1/4 cup sugar
For the Filling:
- 1 (8 oz) package cream cheese, softened
- 1 cup crushed pineapple, drained
- 1/2 cup sweetened shredded coconut
- 1/2 cup coconut cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon rum extract (or 1 tablespoon white rum, optional)
- 1 cup whipped cream or whipped topping
For the Topping:
- Extra whipped cream
- Toasted coconut flakes
- Maraschino cherries
- Pineapple slices
Instructions
1. Prepare the Crust
- In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined.
- Press the mixture into a 9-inch pie dish evenly.
- Chill in the refrigerator for at least 15 minutes while preparing the filling.
2. Make the Filling
- In a mixing bowl, beat the cream cheese until smooth.
- Add coconut cream, powdered sugar, vanilla extract, and rum extract.
- Fold in crushed pineapple and shredded coconut.
- Gently fold in whipped cream until well combined.
3. Assemble the Pie
- Spread the filling evenly over the chilled crust.
- Refrigerate for at least 4 hours or overnight for best results.
4. Add Toppings and Serve
- Before serving, garnish with whipped cream, toasted coconut, pineapple slices, and maraschino cherries.
- Slice and enjoy!
Tips for Success
- Use full-fat cream cheese for a creamier texture.
- Toast the coconut flakes for a deeper, nutty flavor.
- Chill overnight for the best set and flavor development.
Conclusion
This Piña Colada Pie is a tropical, creamy delight that will transport you to paradise with every bite. Perfect for any occasion, it’s a must-try for coconut and pineapple lovers!
