No-Bake Pina Colada Cream Pie

Why You’ll Love This Recipe

If you love the tropical flavors of a pina colada, this No-Bake Pina Colada Cream Pie is the perfect dessert for you. It’s incredibly easy to make and has that rich, creamy coconut and pineapple combination, with just a touch of rum flavor to really bring the island vibes to life. The no-bake nature of the pie makes it a convenient and quick dessert to prepare, and the graham cracker crust adds the perfect crunch. Whether you’re hosting a summer barbecue, celebrating a special occasion, or just craving something sweet and tropical, this pie will hit the spot!

Ingredients

• 1 pre-made graham cracker crust (or homemade)

• 1 package (8 ounces) cream cheese, softened

• 1 cup heavy whipping cream

• 1/2 cup sweetened condensed milk

• 1/2 cup canned pineapple juice (or fresh juice)

• 1/2 cup sweetened shredded coconut

• 1/4 cup rum (optional, for flavor)

• 1/4 cup powdered sugar

• 1/2 teaspoon vanilla extract

• Pineapple chunks and toasted coconut for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the filling: In a mixing bowl, beat the softened cream cheese until smooth. Add the sweetened condensed milk, pineapple juice, rum (if using), and vanilla extract, and beat until fully combined and smooth.

2. Whip the cream: In a separate bowl, beat the heavy whipping cream with powdered sugar until stiff peaks form, about 3-4 minutes using an electric mixer.

3. Combine the filling and whipped cream: Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the whipped cream. Stir in the shredded coconut until evenly distributed.

4. Assemble the pie: Spoon the pina colada filling into the prepared graham cracker crust. Spread the filling evenly and smooth the top with a spatula.

5. Chill the pie: Refrigerate the pie for at least 4 hours or until the filling has set and the pie is firm.

6. Garnish and serve: Once set, garnish the pie with pineapple chunks and toasted coconut, if desired. Slice and enjoy!

Servings and Timing

• Servings: This recipe makes 8 slices.

• Prep Time: 20 minutes

• Chill Time: 4 hours

• Total Time: 4 hours 20 minutes

Variations

• Rum-Free Version: If you prefer a non-alcoholic version, simply omit the rum. You can add a little extra pineapple juice for flavor instead.

• Fruit Layer: Add a layer of fresh pineapple or even mango on top of the filling for extra tropical flavor.

• Coconut Whipped Cream: For extra coconut flavor, top the pie with coconut-flavored whipped cream or make your own whipped cream with a bit of coconut extract.

• Gluten-Free Option: Use a gluten-free graham cracker crust or a crushed cookie crust made from gluten-free biscuits to make this pie suitable for those with dietary restrictions.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

• Reheating: This pie is best served cold, so no reheating is necessary. Simply remove it from the fridge when you’re ready to serve.

FAQs

1. Can I use fresh pineapple juice?

Yes, fresh pineapple juice works great in this recipe! Just make sure to measure the correct amount (1/2 cup).

2. Can I make this pie ahead of time?

Yes, this pie is perfect for making ahead. Prepare it a day in advance and let it chill overnight to allow the flavors to meld and the filling to set.

3. Do I need to use rum?

The rum adds a distinct flavor to the pie, but it’s optional. If you prefer a non-alcoholic version, simply leave it out and use extra pineapple juice for flavor.

4. Can I use whipped topping instead of homemade whipped cream?

Yes, you can use store-bought whipped topping instead of homemade whipped cream if you’re short on time, though freshly whipped cream adds a richer texture and flavor.

5. How do I know when the pie is set?

After chilling for at least 4 hours, the pie will firm up and hold its shape when sliced. If the filling still seems too soft, let it chill for an extra hour.

6. Can I freeze this pie?

Yes, you can freeze this pie for up to 1 month. Wrap it tightly in plastic wrap and foil before freezing. Let it thaw in the refrigerator for several hours before serving.

7. Can I use a different type of crust?

Yes, you can substitute the graham cracker crust with a cookie crust, such as an Oreo crust, or a gluten-free crust, depending on your preferences.

8. Can I use coconut milk instead of cream cheese?

While coconut milk adds a delicious coconut flavor, it will not provide the same creamy texture as cream cheese. For the best results, stick to the cream cheese in this recipe, but you could experiment with adding a bit of coconut milk if you want to enhance the coconut flavor.

9. Can I make this pie with a different fruit?

You can use other tropical fruits like mango or passion fruit for a variation. Adjust the flavoring based on the fruit you choose, but the basic process remains the same.

10. Can I add a coconut layer to the pie?

Yes, you can add a layer of toasted coconut on top of the filling before chilling the pie for a more textured and flavorful topping.

Conclusion

This No-Bake Pina Colada Cream Pie is the ultimate tropical dessert that combines creamy coconut, tangy pineapple, and a hint of rum (if desired), all wrapped in a crunchy graham cracker crust. It’s quick, easy, and perfect for any summer gathering or when you want to bring a taste of the islands to your dessert table. With its fresh flavors and no-bake ease, this pie is sure to become your new go-to for laid-back, delicious desserts!