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Chef Ava

No-Bake Piña Colada Pie

This no-bake piña colada pie is creamy, tropical, and incredibly easy to make. With coconut, pineapple, and a buttery graham cracker crust, it's the perfect chilled dessert for summer gatherings and make-ahead entertaining.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 4 hours 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Tropical
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup shredded coconut
  • 2 cups crushed graham crackers
  • 1/2 cup melted butter
  • 16 oz cream cheese, softened
  • 1 cup cream of coconut
  • 1 tsp rum-flavored extract
  • 8 oz crushed pineapple, drained
  • 1/2 cup chopped maraschino cherries
  • 1/2 cup chopped pecans
  • 8 oz whipped topping, thawed

Equipment

  • mixing bowls
  • hand mixer
  • baking sheet
  • pie dish
  • spatula

Method
 

  1. Preheat oven to 350°F. Spread coconut on a baking sheet and toast for 5 minutes until golden. Set aside.
  2. Mix graham crackers with melted butter and press into a pie dish to form the crust.
  3. Beat cream cheese and cream of coconut until smooth and fluffy.
  4. Add rum extract and mix well.
  5. Fold in whipped topping gently until combined.
  6. Fold in pineapple, cherries, and pecans.
  7. Spread filling into crust and smooth the top.
  8. Sprinkle toasted coconut over the top.
  9. Refrigerate for at least 4 hours or overnight until set.
  10. Slice and serve chilled.

Notes

Make sure cream cheese is fully softened before mixing to avoid lumps. Drain pineapple thoroughly to prevent a watery filling. Chill at least 4 hours, but overnight is best for clean slices. Do not confuse cream of coconut with coconut milk.