No Bake Pina Colada Pie

If you're in the mood for an easy, fuss-free dessert that tastes like a tropical escape, this no-bake Pina Colada Pie is just what you need. It’s rich, creamy, loaded with coconut and pineapple, and every bite feels like a little taste of paradise.

Prep Time4 10

Total Time4 10

Course: Dessert

Cuisine: American

Keyword: No Bake Pina Colada Pie

Servings: Slices

Calories: 352kcal

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!

Nutrition