Pina Colada Pie

Experience a taste of the tropics with this delightful Pina Colada Pie, a dessert that brings the refreshing flavors of your favorite beachside cocktail into a creamy, indulgent treat.

This pie combines a luscious blend of cream cheese and coconut cream, accented with the sweetness of crushed pineapple and cherries. The addition of rum extract lends a subtle hint of tropical flair, while the toasted coconut topping adds a delightful crunch.

Nestled in a buttery graham cracker crust, this no-bake pie is perfect for summer gatherings or any occasion that calls for a touch of paradise. Enjoy a slice of this heavenly dessert and let it transport you to a sun-kissed island retreat.

Why You’ll Love This Recipe:

Tropical Flavors: The pie beautifully combines the classic flavors of a pina colada—coconut and pineapple—creating a dessert that transports you to a sunny, beachside paradise. The addition of rum extract adds an authentic touch, enhancing the tropical theme.

Creamy and Indulgent Texture: The blend of softened cream cheese and whipped topping gives the pie a smooth and velvety texture, making each bite a rich and indulgent treat. The creaminess of the filling contrasts wonderfully with the crunchy toasted coconut and the graham cracker crust.

Visually Appealing: The pie is not only delicious but also visually striking. The vibrant colors of the maraschino cherries and toasted coconut create an inviting and festive appearance, perfect for impressing guests at any gathering.

No-Bake Simplicity: This recipe is straightforward and requires minimal baking, making it accessible even for novice bakers. The ease of preparation, combined with its impressive flavors, makes it an ideal dessert for warm weather or when you want a quick, fuss-free treat.

Versatile and Crowd-Pleasing: The Pina Colada Pie is versatile enough to be served at a variety of occasions, from casual family dinners to summer parties and holiday celebrations. Its delightful taste and tropical flair make it a hit with both adults and children, ensuring it pleases a wide audience.

Key Ingredients:

Graham Crackers: When crushed and combined with melted butter, they form the pie’s base, providing a sweet and slightly crunchy crust that complements the creamy filling.

Cream Cheese: Softened cream cheese gives the pie its rich, smooth texture and adds a subtle tang that balances the sweetness of the other ingredients.

Coconut Cream: This ingredient infuses the filling with a deep coconut flavor, capturing the essence of a pina colada and contributing to the pie’s creamy consistency.

Rum Extract: Adds a hint of rum flavor without the alcohol, enhancing the tropical vibe of the pie and providing an authentic pina colada taste.

Crushed Pineapple: Provides natural sweetness and a juicy burst of flavor, perfectly pairing with the coconut elements to embody the classic cocktail experience.

Maraschino Cherries: Chopped cherries not only add a pop of color but also bring a sweet, fruity note that complements the other tropical flavors.

Toasted Coconut: Sprinkled on top, the toasted coconut adds a delightful crunch and nuttiness, enhancing both the texture and presentation of the pie.

Pina Colada Pie

Ingredients

2 cups Graham Crackers, crushed

2 tbsp butter, melted

16 ounces Cream Cheese, softened

½ cup Coconut, shredded

1 cup Cream of Coconut

1 tsp Rum Extract

1 can Pineapple, crushed

½ cup Maraschino Cherries, chopped

½ cup Pecans, chopped

8 ounces Whipped Topping, thawed

Instructions

Preheat your oven to 350°F (175°C).

Distribute the coconut uniformly on a baking sheet and toast it for 5 minutes, or until it achieves a golden brown hue.

Take it out and set it aside.

In a medium-sized mixing bowl, combine the crushed graham crackers with the melted butter.

Firmly press this mixture into the base of a 9-inch pie plate.

In a large mixing bowl, mix the softened cream cheese with the coconut cream until the mixture becomes fluffy.

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Incorporate the rum extract.

Gently blend in the whipped topping, crushed pineapple, cherries, and pecans.

Spread the mixture into the pie crust and sprinkle the top with the toasted coconut.

Refrigerate for several hours before slicing and serving.

Notes:

Crust Alternatives: While the recipe calls for a graham cracker crust, you can experiment with other types of crusts, such as a vanilla wafer or shortbread cookie crust, to vary the flavor and texture.

Coconut Cream vs. Cream of Coconut: Ensure you’re using cream of coconut in this recipe, which is sweetened and typically used in cocktails. It’s different from coconut cream, which is unsweetened and used in cooking.

Room Temperature Ingredients: For a smooth filling, make sure the cream cheese is fully softened at room temperature before mixing. This helps to avoid lumps in the filling.

Toasting the Coconut: Keep a close eye on the coconut while toasting, as it can go from golden brown to burnt quickly. Stirring occasionally will help ensure even toasting.

Chilling Time: Allowing the pie to chill for several hours or overnight helps it set properly and enhances the flavors. Patience is key for achieving the best texture.

Garnish Suggestions: For added flair, consider garnishing the pie with additional maraschino cherries, a drizzle of chocolate syrup, or a sprinkle of chopped nuts before serving.

Alcohol-Free Option: If you prefer an alcohol-free version or don’t have rum extract, you can omit it or add a splash of vanilla extract for a different twist.

Nutrition Information:

YIELD: 8 SERVING SIZE: 1 slice

Frequently Asked Questions:

Can I use fresh pineapple instead of canned?

Yes, you can use fresh pineapple. Make sure to crush it well before using.

What can I substitute for the rum extract?

If you don’t have rum extract, you can substitute it with vanilla extract or almond extract. You can also use actual rum, but this will increase the alcohol content.

Can I use a store-bought graham cracker crust?

Yes, a store-bought graham cracker crust can save time and work well in this recipe.

Can I make this pie a day ahead?

Absolutely! This pie actually tastes better if it’s had a chance to chill in the fridge overnight, allowing the flavors to blend together.

What if I don’t have cream of coconut?

If you can’t find cream of coconut, you can use coconut milk as a substitute. However, be aware that coconut milk is not as sweet as cream of coconut, so you might need to add some sugar to adjust the sweetness.

What can I use as a substitute for the graham crackers?

You can use other types of sweet biscuits or cookies if you don’t have graham crackers. Digestive biscuits, for example, would work well.

Can I use fresh whipped cream instead of whipped topping?

Yes, you can whip heavy cream until it holds stiff peaks to replace the whipped topping.

I don’t have rum extract, what can I use instead?

You can substitute vanilla extract or almond extract for the rum extract. If you’d like to maintain the alcohol flavor, you could also use a small amount of actual rum.

What is the best way to chill this pie?

It is best to chill this pie uncovered in the refrigerator. Once it is fully chilled and set, you can cover it to prevent it from absorbing any other smells from the refrigerator.

My mixture doesn’t seem fluffy when I mix the cream cheese and coconut cream. What did I do wrong?

Ensure that your cream cheese is at room temperature before mixing. If it’s too cold, it won’t blend smoothly with the other ingredients.

Also, make sure to beat the mixture enough; this incorporates air and results in a fluffier texture.