5.0 from 27 votes
Pina Colada Pie
With this easy Pina Colada Pie, you’ll be the star of every summer BBQ. A crunchy graham cracker crust and creamy pineapple rum filling, are topped with homemade whipped cream and maraschino cherries. This no bake pie is sure to put a smile on everyone’s face!
Prep Time
15 mins
Total Time
3 hrs 15 mins
Servings: 8 servings
Course:
Dessert
Cuisine:
American
Ingredients
Crust
- 1 1/2 cup Graham cracker crumbs
- 1/2 cup salted butter
- 1/3 cup granulated sugar
Pie Filling
- 1 1/2 cup heavy cream very cold
- 1 tablespoon powdered sugar
- 8 ounces cream cheese softened
- 1/3 cup granulated sugar
- 1 teaspoon rum extract
- 15 ounces crushed pineapple drained well
- 1 cup sweetened coconut
- Optional Garnish: toasted coconut, whipped cream, maraschino cherries
Instructions
- In a medium sized bowl, mix together with a fork the graham crumbs, melted butter, and sugar.
- Next, pour the graham crumb mixture into a 9 inch pie plate. Press the mixture into the bottom of the pan and up the sides, then place it in the fridge to chill.
- In a separate bowl, whip the heavy cream with a mixer until soft peaks begin to form, then add the powdered sugar to the cream. Continue mixing until the peaks are stiff. You’ll find the mixture easier to work with if you chill the bowl, cream and beaters. When finished, set the whipped cream aside.
- Pour the crushed pineapple into a sieve and press down to drain the juice, then set it aside.
- In a different bowl, use the hand mixer to beat the softened cream cheese until it’s smooth and creamy. Once smooth, add the sugar and rum extract and continue to beat the cream cheese mixture.
- To the cream cheese mixture, fold in the drained pineapple and coconut. Once combined, gently fold in the whipped cream.
- Pour this finished mixture into the graham cracker pie crust, then let it chill for at least 3 hours. After three hours, add your toppings and serve.
Cup of Yum
Notes
- Please read full post for substitutions, tips and advice.
- Storage: This Pina Colada Pie keeps well in the fridge for up to 3 days. You can cover it with plastic wrap and use toothpicks to prevent it from sticking to the pie. Unfortunately this pie does not freeze well.
Nutrition Information
Calories
568kcal
(28%)
Carbohydrates
46g
(15%)
Protein
5g
(10%)
Fat
42g
(65%)
Saturated Fat
26g
(130%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
110mg
(37%)
Sodium
327mg
(14%)
Potassium
216mg
(6%)
Fiber
2g
(8%)
Sugar
35g
(70%)
Vitamin A
1418IU
(28%)
Vitamin C
5mg
(6%)
Calcium
83mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories
% Daily Value*
| Calories | 568kcal | 28% |
| Carbohydrates | 46g | 15% |
| Protein | 5g | 10% |
| Fat | 42g | 65% |
| Saturated Fat | 26g | 130% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 110mg | 37% |
| Sodium | 327mg | 14% |
| Potassium | 216mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 35g | 70% |
| Vitamin A | 1418IU | 28% |
| Vitamin C | 5mg | 6% |
| Calcium | 83mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.