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Delicious Pina Colada Pie topped with coconut and pineapple slices

Pina Colada Pie

A quick, no-bake dessert combining the tropical flavors of coconut and pineapple with a nutty graham cracker crust.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert, Treat
Cuisine: American, Tropical
Calories: 320
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 cups crushed graham crackers For a crunchy base
  • ½ cup melted butter or margarine Use unsalted butter to control seasoning
For the filling
  • 2 packages 8-oz cream cheese, softened Soften to room temperature
  • 1 cup cream of coconut Can substitute with sweetened condensed milk if needed
  • 1 teaspoon rum-flavored extract Gives a hint of rum flavor
  • 1 can 8-oz crushed pineapple, well drained Drain well for firmer filling
  • ½ cup maraschino cherries, finely chopped Chop small for even bites
  • ½ cup chopped pecans Adds a nutty crunch
  • 1 container 8-oz frozen whipped topping, thawed For a light and fluffy texture
  • ½ cup shredded coconut Toasted for garnish

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Spread the shredded coconut on a baking sheet; toast about 5 minutes until lightly golden and fragrant.
  2. In a medium bowl, mix the crushed graham crackers with melted butter until the crumbs hold together when squeezed. Press into a 9-inch pie pan to form an even crust.
  3. Beat the softened cream cheese and cream of coconut together until smooth and fluffy. Stir in the rum-flavored extract.
Filling
  1. Gently fold the thawed whipped topping into the cream mixture. Add the drained crushed pineapple, chopped cherries, and chopped pecans; fold until evenly mixed.
Assembly
  1. Spoon the filling into the prepared crust and smooth the top. Sprinkle the toasted coconut over the filling.
  2. Chill the pie in the fridge for several hours until fully set. When ready, slice and serve chilled.

Notes

For a firmer crust, try the crust method shown in the Brown Sugar Pecan Pie Brownies. Serve with lime wedges and additional whipped cream for an extra tropical touch. Can be frozen for up to a month; thaw overnight in the fridge before serving.