This Coconut Pineapple Piña Colada Pie brings the tropical flavors of a classic piña colada into a rich and creamy dessert. With a smooth, coconut-infused cream cheese filling and bursts of juicy pineapple, this pie delivers a refreshing and indulgent bite every time. The toasted coconut on top adds a hint of crunch, while the graham cracker crust provides a buttery, slightly sweet base that complements the tropical ingredients perfectly.
This no-bake (except for toasting the coconut) dessert is easy to make and perfect for summer gatherings, holidays, or any occasion that calls for something light and fruity. The flavors of coconut, pineapple, and a touch of rum extract make it taste like a vacation in every bite. Whether served as a chilled treat on a hot day or as a festive holiday dessert, this pie is guaranteed to impress.
Why You’ll Love This Recipe
• Tropical & Refreshing: Bursting with coconut, pineapple, and a hint of rum flavor.
• Creamy & Smooth: The cream cheese filling is rich and velvety.
• No-Bake Filling: Only the coconut is toasted, making this an easy dessert.
Ingredients
Crust:
• 2 cups crushed graham crackers
• ½ cup butter, melted
Filling:
• 2 (8-ounce) packages cream cheese, softened
• 1 cup cream of coconut
• 1 teaspoon rum-flavored extract
• 1 (8-ounce) can crushed pineapple, drained
• ½ cup maraschino cherries, chopped
• ½ cup chopped pecans
• 1 (8-ounce) container frozen whipped topping, thawed
Topping:
• ½ cup shredded coconut (toasted)
Instructions
Step 1: Toast the Coconut
1. Preheat the oven to 350°F (175°C).
2. Spread shredded coconut evenly on a baking sheet.
3. Toast for 5 minutes, or until golden brown. Set aside to cool.
Step 2: Prepare the Crust
1. In a medium bowl, combine crushed graham crackers and melted butter.
2. Press the mixture firmly into the bottom and sides of a 9-inch pie pan.
3. Set aside while preparing the filling.
Step 3: Make the Filling
1. In a large mixing bowl, beat the softened cream cheese and cream of coconut until smooth and fluffy.
2. Stir in the rum-flavored extract for a tropical kick.
3. Gently fold in the whipped topping, drained pineapple, chopped cherries, and pecans.
Step 4: Assemble & Chill
1. Spread the filling evenly into the prepared graham cracker crust.
2. Sprinkle the toasted coconut over the top for texture and flavor.
3. Refrigerate for at least 4 hours (or overnight) before serving.
Tips for Success
• Drain the pineapple well to prevent a watery filling.
• For a firmer texture, chill the pie for at least 6 hours before serving.
• Substitutions: Swap the rum extract for coconut extract if desired.
Storage Options
• Refrigerate: Store in an airtight container for up to 3 days.
• Freeze: Wrap tightly and freeze for up to 1 month. Thaw in the fridge before serving.
