If you’re craving a simple, no-fuss dessert with all the flavors of a tropical getaway, this no-bake Pina Colada Pie is for you! It's creamy, coconutty, and full of pineapple goodness! It’s a slice of paradise in every single bite.
Give my coconut pineapple smoothie a try if you love these flavors!
I don't know about you, but I LOVE a good pina colada! If you love pina coladas too (not to mention easy no bake desserts), you need to make this no-bake Pina Colada Pie! It transports you right to the tropics! It’s got all the tropical flavors, coconut, pineapple, and a creamy filling, all packed into a buttery store bought graham cracker crust. The best part? You don’t even have to turn on the oven.
We’re big fans of no-bake desserts in my house, and this one disappears fast every time I make it. Some of my favorites are no bake key lime pie, no bake raspberry cheesecake and a strawberry cheesecake dip!
The creamy coconut filling is perfectly sweet but not too heavy (just like my no bake coconut cream pie) and the little bits of pineapple add just the right amount of juicy flavor. It’s like a tropical vacation in every bite! It comes together in just minutes, making it a go-to when we need a quick and delicious dessert any time of year!
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Ingredients to Make No Bake Pina Colada Pie
You only need a few simple ingredients to make this delicious no bake pie!
- Graham cracker crust. If you would like to make your own homemade graham cracker crust, go for it! Otherwise, you can find some really good pie crusts in your local grocery store.
- Cream cheese, softened. Full fat cream cheese is the best because it will add the best flavor and texture to the pie.
- Coconut cream. You can find coconut cream in a can in your baking section of your local grocery store.
- Powdered sugar. To sweeten the pie just a little. Granulated sugar would make this pie too grainy, so stick with powdered sugar if you can.
- Crushed pineapple, drained. Canned pineapple or frozen pineapple will work in this recipe. Just make sure the excess liquid is drained from the pineapple.
- Shredded coconut. This is a pina colada pie after all!
Be sure to check out the printable recipe card for full recipe information on ingredients and quantities.
How To Make No Bake Pina Colada Pie
Step 1
In a large bowl, beat the softened cream cheese until smooth. Add the coconut cream and powdered sugar, and mix until well combined.
Step 2
Gently fold in the coconut cream.
Step 3
Add the crushed pineapple to the bowl.
Step 4
Pour the mixture into the graham cracker crust, smoothing the top with a spatula. Cover and refrigerate for at least 4 hours (or overnight) until set. Slice and serve chilled for the best texture.
Tips and Tricks
- Use full-fat coconut cream! It makes the filling extra rich and creamy. Avoid using coconut milk that you would find near the almond milk. That would be too thin for the pie.
- Make sure the pineapple is well-drained! Too much liquid can make the filling runny and won't set properly.
- Let it chill completely! The pie needs time to set, so don’t rush it. Overnight is best if you can wait!
- Toast the coconut! For extra flavor, toast the shredded coconut before adding it to the filling. It also adds a really nice texture and flavor to the top of the pie.
Storage Instructions
This no-bake pie stores beautifully in the fridge. Just keep it covered, and it will stay fresh for up to 3 days. If you want to make it ahead, make the filling and store it separately from the crust. When you’re ready to serve, fill the crust and chill for a few hours before slicing.
You can also freeze the pie for up to 1 month, just let it thaw in the fridge before serving.
Frequently Asked Questions
Press it through a fine-mesh strainer or squeeze it gently with a paper towel to remove excess liquid. Just be careful when you open the can as the can might be sharp.
Absolutely! Just mix 1 ½ cups of crushed graham crackers with 6 tablespoons of melted butter and press it into a pie pan.
Yes! If you want a lighter texture, swap the cream cheese for 8 ounces of whipped topping like Cool Whip or your own homemade whipped cream.
No Bake Pina Colada Pie
Equipment
- Measuring Cups
- Mixing Bowls
Ingredients
- 1 Graham Cracker Crust Store Bought or Homemade
- 8 oz Cream cheese Softened, full fat
- 1 cup Coconut Cream
- ½ cup Powdered Sugar
- ½ cup Crushed Pineapple Drained
- ¼ cup Coconut Shredded
Instructions
- In a large bowl, whip the softened cream cheese until smooth. Pour in the coconut cream and powdered sugar, then mix until everything is well combined and creamy.
- Gently fold in the coconut cream. Add the drained crushed pineapple to the bowl.
- Spread the mixture evenly into the graham cracker crust, smoothing the top with a spatula. Cover and chill in the refrigerator for at least 4 hours, or overnight, until fully set. For the best texture, slice and serve cold.
Notes
- For the creamiest texture and richest flavor, use full-fat coconut cream instead of coconut milk. It helps the filling set properly and gives the pie a really good coconut taste!
- Make sure to drain the pineapple well. Excess liquid from the crushed pineapple can make the filling too runny. Press it through a fine-mesh strainer or pat it dry with a paper towel before adding it to the mixture.
- Let the pie set in the fridge for at least 4 hours, but overnight is even better. This ensures the filling firms up properly for clean slices.
- For an extra cool and refreshing treat, freeze the pie for a few hours before serving. It turns into a semi-frozen, almost ice cream-like dessert that’s perfect for hot days!
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