If you’ve ever wandered tropical coastlines and wished you could bottle that breezy sweetness, this pie delivers. Silky, coconut-kissed filling meets crushed pineapple in a chilled, no-bake dessert that transports you straight to a beachside café in the Caribbean.
Think of it as a playful nod to the classic cocktail, reimagined with a Southern pie crust twist and a texture that melts like gelato. With hints of rum essence and a citrusy finish, every bite feels like a tropical escape layered into a slice.
A quick chill and minimal prep make it ideal for impromptu gatherings or weeknight indulgences. It’s indulgent yet refreshing—like island luxury meets homey comfort in every bite.
What I Didn’t Expect About This Recipe!
- I first made this on a whim for a Sunday potluck, and it vanished before the main course—turns out, pineapple and coconut are everyone’s comfort flavors.
- It became a surprising weeknight ritual: make it on Monday, sneak slices until Friday—it’s light enough to feel guilt-free.
- I swapped out the graham crust once for a crushed vanilla wafer base—wow, totally worth the experiment.
- I didn’t think a dessert could help my waistline, but its fruit-forward profile means smaller, more satisfying slices (bye, sugar crashes!).
Pina Colada Pie Recipe
Pina Colada Pie is a tropical dream in dessert form—featuring a golden cookie-pecan crust, a vibrant fresh pineapple layer, and a silky coconut-rum cream cheese filling. It’s finished with fluffy whipped cream and toasted coconut for a cool, creamy escape in every bite.
Equipment
- 9-inch pie plate
- Food processor
- Saucepan
- Mixing bowls (at least 2)
- Electric mixer or stand mixer
- Whisk
- Measuring cups and spoons
- Wire cooling rack
Ingredients
Coconut Layer
- 2 tsp lime zest
- 8 oz package cream cheese, at room temperature
- 1 tsp rum extract
- ¾ cup sweetened coconut cream
- 2 large eggs
Crust
- 15 shortbread cookies
- ½ cup sweetened flaked coconut
- Nonstick cooking spray, for the pie plate
- ¼ tsp kosher salt
- 4 tbsp unsalted butter, at room temperature
- ½ cup toasted pecans
Topping
- ¼ cup confectioners' sugar
- 2 cups heavy cream
- ½ cup sweetened flaked coconut
Fresh Pineapple Layer
- 2 tbsp cornstarch
- 1½ cups finely diced or grated fresh pineapple
- 1 lime juice
- ½ cup granulated sugar
Instructions
- Preheat the oven to 350°F and spray a 9-inch pie plate with nonstick cooking spray.
- In a food processor, grind the cookies and pecans into fine crumbs, then add the coconut, melted butter, and salt and pulse to combine.
- Press this mixture evenly into the pie plate, covering the bottom and sides.
- Bake for 10 to 12 minutes until lightly browned and set it aside to cool slightly on a wire rack.
- Leave the oven on.
- In a saucepan, combine the chopped pineapple and granulated sugar.
- In a small bowl, mix the cornstarch with lime juice, then stir it into the saucepan.
- Bring to a boil over medium-high heat while whisking continuously.
- Let it cook for about a minute until thickened, then transfer to a bowl and allow to cool.
- Using a stand mixer or electric mixer, beat the cream cheese until very smooth.
- Add the coconut cream, lime zest, and rum extract, mixing until fully combined.
- Beat in the eggs one at a time until smooth.
- Spoon the cooled pineapple mixture into the prepared crust, then pour the coconut cream cheese mixture on top.
- Bake for 40 to 50 minutes, until the center is set.
- Tent the crust edges with foil if they darken too quickly.
- Cool the pie on a wire rack, then cover and refrigerate for at least 4 hours or overnight.
- Before serving, whip the heavy cream and confectioners’ sugar to soft peaks and spread it over the chilled pie.
- Finish with a generous sprinkle of shredded coconut.
Notes
- Fresh pineapple gives a bright, tangy contrast—avoid canned pineapple for best results.
- Coconut cream is thicker than coconut milk; look for it in the international aisle.
| Nutrition | Value |
| Calories | 790kcal |
| Carbohydrates | 62g |
| Fibre | 59g |
| Fat | 3g |
| Protein | 7g |
| Cholesterol | 174g |
Tips To Ease Your Job!
- Make the crust ahead of time– The cookie-pecan crust can be baked and stored (covered) at room temperature for up to 2 days, giving you a head start.
- Use canned crushed pineapple (in juice, not syrup). It saves the time and effort of chopping fresh pineapple, and the texture is ideal for a smooth filling.
- Microwave the lime juice + cornstarch slurry briefly (10–15 sec)– This quick burst helps dissolve the starch fully and ensures fewer lumps when added to the hot pineapple mixture.
- Let your cream cheese sit at room temperature– Softened cream cheese blends more smoothly and saves tons of mixing time—plus, it prevents a lumpy filling.
- Use pre-zested lime or microplane directly over the bowl– Zesting straight into the bowl preserves flavorful oils and cuts down on extra dishes.
