Introduction

This No-Bake Pina Colada Pie is a tropical delight that’s easy to make and perfect for warm days. With a creamy pineapple and coconut filling resting on a buttery graham cracker crust, it’s a refreshing treat the whole family will love.

A clear glass pie dish holds a dessert with a crumbly light brown crust base, topped with a thick white creamy layer, which is sprinkled with toasted light brown coconut flakes mostly around the edges. The top is decorated with evenly spaced whipped cream swirls along the edge, each topped with bright yellow pineapple slices and shiny red maraschino cherries. In the blurred background, there is a white bowl filled with more cherries and some crushed nuts in a glass bowl on a white marbled surface with a green cloth draped on the side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups graham cracker crumbs
1/2 cup melted butter
1/3 cup granulated sugar (for crust)
2 cups cool whip
8 ounces cream cheese
1/3 cup granulated sugar (for filling)
1 tsp rum extract
15 oz crushed pineapple, drained well
1 cup sweetened coconut flakes
Optional toppings: extra cool whip, toasted coconut, canned pineapple slices (quartered), maraschino cherries

Instructions

Step 1: In a bowl, stir together the graham cracker crumbs, melted butter, and 1/3 cup sugar until evenly combined.
Step 2: Press this mixture firmly into a pie pan, covering the bottom and slightly up the sides. Chill while you prepare the filling.
Step 3: In a large bowl, beat the cream cheese until smooth. Add the cool whip, 1/3 cup sugar, rum extract, drained crushed pineapple, and coconut flakes. Mix until well combined.
Step 4: Spread the filling evenly over the chilled crust.
Step 5: Refrigerate the pie for at least 4 hours until fully set.
Step 6: Before serving, decorate with extra cool whip swirls, toasted coconut flakes, pineapple slices, and maraschino cherries as desired.

Tips & Variations

Drain the crushed pineapple thoroughly to avoid a soggy crust and filling.
For a boozy twist, add a tablespoon of light rum to the filling along with the rum extract.
Use fresh toasted coconut flakes for a crunchier texture and deeper flavor.
If you prefer a firmer pie, chill overnight before serving.

Storage

Store the pie covered in the refrigerator for up to 3 days. To reheat, bring to room temperature for 10-15 minutes before serving, but this pie is best enjoyed cold to maintain its creamy texture.

How to Serve

A clear round glass plate holds one layer of white whipped cream topped with toasted coconut flakes spread in the center. Around the edge, there are dollops of white whipped cream evenly spaced, each topped with a bright red cherry and two yellow pineapple slices standing upright. The plate is set on a white marbled surface with a bright green cloth draped nearby, and a small white bowl with toasted coconut flakes is partially visible in the top right corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular whipped cream instead of cool whip?

Yes, you can substitute homemade whipped cream, but cool whip helps maintain stability and texture for longer periods.

Do I need to bake the crust?

No, this crust is no-bake. Pressing the crumb mixture firmly and chilling it allows it to set properly without baking.

No-Bake Pina Colada Pie Recipe

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★★★★★

4.4 from 58 reviews

This No-Bake Pina Colada Pie is a creamy, tropical dessert combining a buttery graham cracker crust with a luscious filling of cream cheese, cool whip, pineapple, and coconut. Perfect for warm weather or any occasion where you want a refreshing, sweet treat without turning on the oven.

Author: Elias
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 4 hours 20 minutes
Yield: 8 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Crust

1 1/2 cups graham cracker crumbs
1/2 cup melted butter
1/3 cup granulated sugar

Filling

2 cups cool whip
8 ounces cream cheese
1/3 cup granulated sugar
1 tsp rum extract
15 oz crushed pineapple, drained well
1 cup sweetened coconut flakes

Optional Toppings

Extra cool whip
Toasted coconut flakes
Canned pineapple slices, cut into quarters
Extra maraschino cherries

Instructions

Prepare the crust: In a bowl, stir together the graham cracker crumbs, melted butter, and sugar until well combined.
Form the crust: Pour the mixture into a pie pan, pressing evenly across the bottom and slightly up the sides to create a firm crust. Chill in the refrigerator while preparing the filling.
Make the filling: In a large mixing bowl, beat the cream cheese until smooth and creamy. Then add cool whip, sugar, rum extract, drained crushed pineapple, and coconut flakes. Mix well until fully combined.
Assemble the pie: Spread the filling evenly over the chilled crust, smoothing the top with a spatula.
Chill the pie: Refrigerate the pie for at least 4 hours to allow it to set and flavors to meld.
Decorate and serve: Before serving, garnish the pie with swirls of cool whip, a sprinkle of toasted coconut flakes, pineapple slices, and maraschino cherries for an extra festive look and added flavor.

Notes

Ensure pineapple is well-drained to avoid a soggy crust.
Chilling time can be extended overnight for better texture and flavor melding.
To toast coconut flakes, bake them on a baking sheet at 350°F (175°C) for 5-7 minutes, stirring occasionally to prevent burning.
Use cream cheese softened to room temperature for easier mixing and a smoother filling.
This pie is best served cold and within 2 days of preparation for optimal freshness.

Keywords: No-Bake Pina Colada Pie, Pineapple Pie, Tropical Dessert, Cream Cheese Pie, Cool Whip Pie, Summer Dessert