Escape to a tropical paradise with every bite of this piña colada cream pie! This luscious dessert combines all the flavors of the classic beachside cocktail in one dreamy pie.
The buttery graham cracker crust is filled with a delicious cream cheese, coconut, and pineapple filling.
Rum extract adds an authentic kick, while maraschino cherries and pecans add oomph.
This pie is a slice of vacation on a plate, but there’s no passport required!
Why You’ll Love This Piña Colada Cream Pie
Crowd-Pleaser: The combination of creamy filling, crunchy crust, and delightful toppings makes this pie a hit. Guests will rave about your dessert skills.
Easy, Make-Ahead Dessert: With straightforward steps and readily available ingredients, this recipe is accessible for all bakers. Plus, you can prepare it in advance.
Irresistible Taste: The blend of cream cheese, coconut, pineapple, and cherries creates a rich and satisfying flavor.
Tropical Escape: This indulgent pie transports you to a tropical paradise with every bite. It’s perfect for summer gatherings and themed parties.
Ingredients
- Graham Cracker Crust: It’s made with graham cracker crumbs, melted unsalted butter, and granulated sugar.
- Cream Cheese: It’s the foundation of the luscious piña colada filling.
- Cream of Coconut: It adds authentic Caribbean flavor to the pie.
- Rum Extract: It brings a concentrated burst of rum flavor without the alcohol.
- Crushed Pineapple: It provides a fruity counterpoint to the creamy filling. Plus, it puts the piña in the colada.
- Maraschino Cherries: They add pops of color and classic cocktail flair.
- Chopped Pecans: They bring texture and depth to every bite.
- Frozen Whipped Topping: It adds volume and a pillowy texture to the filling.
- Sweetened Shredded Coconut: Toast it for a golden, caramelized flavor and sprinkle on top for a stunning finish.
How to Make Piña Colada Cream Pie
Making this pie is such a cinch!
1. Make the crust. Preheat the oven to 350°Fahrenheit. In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until well combined. Press the mixture into a 9-inch pie dish. Bake for 10 minutes, then remove from the oven and cool completely.
2. Mix. In a large bowl, beat cream cheese and cream of coconut until smooth and fluffy. Mix in the rum extract.
3. Fold. Fold in the whipped topping, drained crushed pineapple, chopped maraschino cherries, and chopped pecans until well combined.
4. Assemble. Spread the piña colada filling evenly into the cooled graham cracker crust. Sprinkle the toasted coconut on top.
5. Chill. Refrigerate for at least 4 hours, or overnight, until firm.
6. Serve. Slice and serve chilled. Optionally, garnish with additional whipped cream, maraschino cherries, and pineapple wedges. Enjoy!
Tips For the Best Piña Colada Cream Pie
Follow these tips and tricks for the most irresistible pie.
- Take a shortcut. Make it even easier on yourself with a premade graham cracker crust. Then, it’s truly a no-bake pie.
- Use room-temperature cream cheese. This makes for easier mixing and a smoother filling.
- No coconut cream? If cream of coconut is unavailable, substitute with 1 cup of full-fat coconut milk and 1/2 cup of sugar.
- Prep the pineapple. Thoroughly drain the crushed pineapple to prevent a watery filling. Press it through a fine-mesh sieve or squeeze out excess liquid with clean hands.
- Get nice and toasty. Toast the shredded coconut in a skillet over medium heat, stirring constantly, until golden brown for enhanced flavor.
- Let it chill. For best results, refrigerate the pie for at least 6 hours, preferably overnight. This allows the flavors to meld and the filling to set properly.
Variations
Here are some fun ways to switch up this dessert.
- Make it boozy. Replace the rum extract with 2-3 tablespoons of rum. This also gives a stronger rum flavor. Dark or spiced rum, such as Bacardi Black or Captain Morgan, complements the tropical flavors well.
- Add more fruit. Add 1/2 cup of diced mango or passionfruit pulp to the filling for a fruity twist. Or experiment with citrus zest for added brightness.
- Make it decadent. Drizzle the finished pie with caramel or chocolate sauce for extra indulgence.
- Skip the extras. Try it without the pecans or cherries for a truly creamy experience.
How to Store
If you have leftover pie, follow these steps to keep it fresh.
To Store: Wrap it tightly with plastic wrap or place it in a plastic pie carrier that seals, and keep it in the refrigerator for up to 3 days.
You can also cover the pie with aluminum foil or plastic wrap, using toothpicks to prevent the wrap from touching the topping, and then place it in an air-tight container. For optimal freshness, don’t leave the pie out of the refrigerator for more than 2 hours at a time.
Piña Colada Cream Pie
8
servings15
minutes10
minutes509
This piña colada cream pie combines the tropical flavors of coconut, pineapple, and rum in a cool and creamy filling. The buttery graham cracker crust provides the perfect crunchy contrast.
Ingredients
- For the Graham Cracker Crust
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
- For the Piña Colada Filling
2 (8-ounce) packages cream cheese, softened
1 cup cream of coconut
1 teaspoon rum extract
1 (20-ounce) can crushed pineapple, drained
1/2 cup maraschino cherries, chopped
1/2 cup chopped pecans
1 (8-ounce) container frozen whipped topping, thawed
1/2 cup sweetened shredded coconut, toasted
Instructions
- Preheat the oven to 350°Fahrenheit.
- In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until well combined. Press the mixture into a 9-inch pie dish. Bake for 10 minutes, then remove from the oven and cool completely.
- In a large bowl, beat cream cheese and cream of coconut until smooth and fluffy. Mix in the rum extract.
- Fold in the whipped topping, drained crushed pineapple, chopped maraschino cherries, and chopped pecans until well combined.
- Spread the piña colada filling evenly into the cooled graham cracker crust. Sprinkle the toasted coconut on top.
- Refrigerate for at least 4 hours, or overnight, until firm.
- Slice and serve chilled. Optionally, garnish with additional whipped cream, maraschino cherries, and pineapple wedges. Enjoy!
I’m allergic to coconut. What can I replace the cream of coconut with?
Hi, Jennifer. Sorry to hear about your coconut allergy. 🙁 So, the classic pina colada flavor relies heavily on coconut. Without the cream of coconut, this pie won’t taste EXACTLY as it should.
However, you could substitute a cup of sweetened condensed milk. It’ll provide a similar texture and sweetness and will help bind the filling.
A cup of marshmallow creme might also work, but I’m less sure about that one.