No-Bake Pina Colada Pie

This light, airy, and tropical flavored No Bake Pina Colada Pie is the perfect chilled dessert for celebrating summer. The buttery graham cracker crust holds the creamy pineapple, coconut, and rum-flavored filling that’s garnished with whipped cream and maraschino cherries. Serve this easy dreamy dessert to rave reviews!

Pool parties and summer barbecues are the right time to make this low-effort no-bake pie. The cream cheese and cool whip filling is combined with sweetened coconut, crushed pineapple, and a dash of rum extract for that signature pina colada flavor. Once chilled, pipe on a homemade sweetened whipped topping, garnish toasted coconut, pineapple slices, and bright red maraschino cherries for the ultimate no-bake pina colada pie.

For a true no-bake pie, just use a prepared graham cracker crust, or follow the easy instructions included with this recipe to make your own, which takes just 10 minutes in the oven to bake.

Why You’ll Love This Recipe

• It’s low-effort
• It uses simple, pantry ingredients
• There are no special baking skills needed
• It’s a make-ahead dessert that just needs an overnight freezer season
• It’s always a crowd-pleaser

Ingredients Needed

For The Graham Cracker Crust
Graham Cracker Crumbs – process or blend into fine crumbs
Sugar – use white granulated
Unsalted Butter – melted

For The Filling
Cool Whip – set it out to thaw so you can easily fold it in with the other ingredients
Cream Cheese – set it out to soften so it will mix easily and not clump with the other ingredients.
Sugar – use white granulated
Rum Extract – to flavor the filling
Crushed Pineapple – drain the can completely so the filling doesn’t become watery
Sweetened Coconut Flakes – to add that tropical and nutty taste to the filing

For The Whipped Cream Topping
Heavy Whipping Cream – for a thick and rich topping that’s perfect for piping on as a garnish
Powdered Sugar – to sweeten the whipped topping
Vanilla Extract- to flavor the topping
Toasted Coconut – toast the coconut in a pan over medium heat until lightly golden. Toasting is optional, but it does look pretty and brings out the nuttiness.
Thin Pineapple Slices – use slices or wedges to garnish the top of the pie
Maraschino Cherries – don’t serve this pie without those cherries on top!

How To Make This No-Bake Pina Colada Pie

Note: This is a summary of the recipe steps. For the full instructions, refer to the recipe card down below.

STEP 1: Make the graham cracker crust by combining graham cracker crumbs, sugar, and melted butter and pressing them into a 9-inch pie pan. Bale for 10 minutes at 350 degrees F. Optionally, you can also use a store-bought prepared graham cracker crust.
STEP 2: Make the pie filling by mixing the softened cream cheese, sugar, rum extract, drained crushed pineapple, and shredded coconut. Fold in the thawed cool whip. Pour the combined filling into the crust, cover, and freeze overnight.
STEP 3: Before serving, move the frozen pie to the fridge to thaw just a bit while you make the prepared topping.
STEP 4: Toast the coconut on the stove over medium heat until lightly brown. Remove to a plate and let it cool until ready to use.
STEP 5: Make the whipped cream topping by adding the heavy whipping cream, powdered sugar, and vanilla to a large, chilled bowl. Beat the ingredients together for approximately 10 minutes until stiff peaks form. Add the whipped cream to a piping bag and pipe on dollops around the edge of the pie.
STEP 6: Garnish the pie with the toasted coconut, pineapple slices, and maraschino cherries.

Pro Tip

Don’t add the final whipped topping until ready to serve the pie. It takes just minutes to pipe on the topping, brown the coconut (optional), and add the pineapple and cherries. The cherries, especially, will “bleed” into the topping if you garnish and let it sit too long before serving, so add those right before you’re ready to serve.

Can I Use A Store-Bought Graham Cracker Crust?

Absolutely! I always have a few on hand for those times when I don’t want to make my own. Tip: get the largest size available or at the very least, a deep-dish size so all the delicious filling will fit without overflow.

Is There Alcohol In Rum Extract?

Rum has a distinctive flavor which is on point for getting that signature pina colada taste in this no-bake pie, so a dash of rum extract as a flavoring agent will provide it. Traditional rum extracts are made with essential oils extracted from rum and are combined with a base of water, alcohol, and sometimes sugar.

If you prefer a non-alcohol rum-flavored substitute, go for an imitation flavoring extract, like this one.

Can I Use Anything Other Than Rum Extract?

Sure! This no-bake pie will still taste amazing if you swap out the rum extract for vanilla extract or even almond extract!

Can I Use Prepared Cool Whip For The Topping Instead Of Homemade?

Yes. You can pipe it on with a bag and tip or use the kind that comes in a can and spray it on around the edges before adding the other garnishes.

How Do I Toast The Coconut?

Add the shredded coconut to a non-stick frying pan and toast it until lightly browned over medium heat. This can take from 5-10 minutes. Keep stirring it so it doesn’t burn. Remove the toasted coconut to a plate and let it cool before adding it to the top of the chilled pie.

Storage

Leftovers will keep, covered with plastic wrap, in the refrigerator for up to 3 days.

More Delicious No-Bake Pies

Strawberry Margarita Pie
Pink Lemonade Ice Cream Pie
Frozen Pineapple Pie
No Bake Berry Cream Pie
Coffee Vanilla Ice Cream Pie
No Bake Chocolate Pie

Nettie is a wife and mother who is passionate about cooking and baking. With 5 children, Nettie insists that all meals, snacks, and desserts come together quickly! You will find a wide variety of easy yet scrumptious recipes on her viral website Moore or Less Cooking

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