Creamy, rich, and perfect for summer. This No Bake Pina Colada Pie is like having a slice of your favorite frozen cocktail!
Why We Love Easy Pina Colada Pie
- This pie is one of the easiest desserts you’ll make. My boys love helping in the kitchen, and I can let them make this recipe pretty much all by themselves.
- Coconut + pineapple + creamy dreamy pie filling is everything a pina colada dessert should be!
- This pie is no bake! That’s right friends. No turning on the oven – unless you want to make your pie crust at home, but that’s totally optional!
- Eating a slice of this pie by the pool lets me pretend I’m on a tropical beach enjoying the flavors of paradise. Heaven on a plate people!
PINEAPPLE: You will need crushed pineapple and pineapple juice. There may be enough pineapple juice from the can of crushed pineapple, but just to be on the safe side I recommend grabbing some cans of juice too. I like to get a pack of small cans so I don’t have a giant can sitting open in the fridge.
DAIRY: We’re using heavy cream and cream cheese to make this pie creamy and rich. You could also swap out the heavy cream for full-fat coconut cream for extra coconut flavor or to make your pie dairy-free (along with dairy-free cream cheese).
COCONUT: We’re using lots of shredded coconut in the filling AND on top of the pie. You’ll also need instant coconut cream pudding mix.
PIE CRUST: You can make your own graham cracker pie crust or buy a prepared pie crust from the store. If you prefer to use a classic pie crust you will need to blind bake it and cool the crust completely before starting this recipe.
How to Make Pina Colada Pie
STEP 1 Beat the cream cheese in a mixing bowl for 1 minute. Add the pudding mix, pineapple juice, heavy cream, and vanilla, and beat until creamy and thick.
STEP 2 Stir the crushed pineapple and coconut flakes into the filling.
STEP 3 Transfer the filling to the prepared pie crust. Cover the pie with plastic wrap and chill in the fridge for at least 4 hours, or until the filling has set up.
STEP 4 When you’re ready to serve, top the pie with more shredded coconut. Add dollops of whipped cream or Cool Whip around the edge of the pie and top each dollop with a cherry. Slice and serve immediately.
Tips & Tricks
- Covering the pie with plastic wrap will keep a skin from forming on top while it’s in the fridge.
- Don’t add the garnishes until right before serving. This keeps the coconut from getting soggy and the whipped cream from melting. Cool Whip won’t melt and is a better garnish option on hot days.
- If you can’t find a coconut cream pudding mix, you can use instant vanilla pudding instead with coconut cream instead of heavy cream. Or if you think the coconut flavor needs a boost, you can add a little coconut extract.
- If you want a more authentic Pina Colada flavor, add 1/4 teaspoon of rum extract to the pie filling.
Hawaiian Pina Colada Pie FAQs
How do you thicken no bake pie filling?
No bake pie fillings usually use instant pudding or jello mix with either milk or juice. Then other ingredients like cream cheese or Cool Whip are added to thicken the filling and help stabilize the pie so you can slice it. The only reason your pie filling would be thin is if there is too much liquid in the mix or there wasn’t a stabilizer to help it thicken beyond pudding consistency.
Does graham cracker crust need to be baked?
Yes. Graham cracker pie crusts are made from graham cracker crumbs, sugar, melted butter, and a little salt. Baking the crust toasts the crumbs and melts the sugar to form a rigid crust once cooled. There are no bake graham cracker pie crust variations as well that require chilling the pie crust instead to set the butter to hold the crust together. But you can always grab a prepared pie crust at the store and save on prep time.
More delicious summer treat recipes
- Pina Colada Jello Shots
- Pina Colada Rum Punch
- Fishbowl Cocktail
- No-Bake Chocolate Lasagna
- No-Bake Strawberry Lemonade Pie
No Bake Pina Colada Pie
- 8 ounces cream cheese softened
- 3.4 ounces instant coconut cream pudding mix
- 1/2 cup pineapple juice
- 1/2 cup heavy cream (or coconut cream)
- 1 teaspoon vanilla
- 8 ounces canned crushed pineapple well-drained
- 1 cup sweetened shredded coconut divided
- 1 graham cracker pie crust prepared
- Whipped cream or Cool Whip for garnish
- Maraschino cherries for garnish
- In a large mixing bowl, beat the cream cheese until it's fluffy, about 1 minute.
- Add the pudding mix, pineapple juice, heavy cream, and vanilla to the mixing bowl and beat until combined and thickened.
- Add the pineapple and shredded coconut to the pie filling. Stir until evenly combined.
- Pour the pie filling into your prepared pie crust. Spread into an even layer.
- Cover the pie with plastic wrap and refrigerate for 4 hours, or until the pie is set. Keep the pie refrigerated until ready to serve. The garnishes should be added at the last minute.
- To garnish: Uncover the pie. Sprinkle toasted coconut over the top of the pie going almost all the way to the edges. Add whipped cream in dollops around the outer edge of the pie and one in the center. Place cherries evenly around the edge of the pie on top of the whipped cream and then place a cherry on the center dollop.