No-Bake Pia Colada Pie

Embark on a culinary journey with our No-Bake Pia Colada Pie, a heavenly dessert that brings the tropical vibes straight to your kitchen. In this article, we’ll guide you through each step, ensuring a delightful experience from crust to topping.

Ingredients:

Graham Cracker Crust:

1. 1 1/2 cups graham cracker crumbs
2. 1/4 cup sugar
3. 6 tablespoons unsalted sweet cream butter, melted
4. 9-inch pie pan
5. Baking spray

Pia Colada Filling:

1. 3 cups cool whip, thawed
2. 1 (8 ounces) cream cheese, softened
3. 1/3 cup sugar
4. 1 teaspoon rum extract
5. 1 (15 ounces) can crushed pineapple, drained
6. 1 cup sweetened coconut flakes

Whipped Cream Topping:

1. 1 1/2 cups heavy whipping cream
2. 3/4 cup powdered sugar
3. 2 teaspoons pure vanilla extract
4. Large piping bag with star tip

Garnish:

• Toasted coconut
• Pineapple slices
• Maraschino Cherries

Instructions:

1. Preheat and Prepare: Let the magic begin! Preheat your oven to 350 degrees. For the Graham Cracker Crust, combine crumbs, sugar, and melted butter. Press into the pie pan, creating an edge along the sides.
2. Bake the Crust: Bake for 10 minutes, allowing the aroma to fill your kitchen. Cool completely, creating a paradise-inspired crust.
3. Prepare the Filling: Beat cream cheese until smooth. Add 1/4 of the crushed pineapple, sugar, and rum extract. Continue beating until smooth. Mix in the remaining pineapple and coconut, then fold in cool whip.
4. Fill the Crust: Scoop the Pina Colada filling into the crust, spreading it evenly like a tranquil tropical lagoon.
5. Freeze and Refrigerate: Freeze the pie overnight. Before serving, let it rest in the refrigerator for an hour, allowing flavors to meld.
6. Whipped Cream Topping: In a cold bowl, beat together heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
7. Decorate with Whipped Cream: Scoop the whipped cream into a piping bag fitted with a star tip. Pipe delightful dollops around the edge, creating a beautiful border of sweetness.

Conclusion:

Indulge in the tropical bliss of our No-Bake Pia Colada Pie, a symphony of flavors and textures that will transport you to an island paradise. Share this delightful creation with friends and family, making every moment a sweet escape.

FAQs:

1. Can I use store-bought graham cracker crust?
   Absolutely, but crafting your own adds a personal touch to the dessert.
2. Is rum extract necessary?
   It enhances the tropical flavor, but you can omit it for a non-alcoholic version.
3. Can I skip the overnight freezing step?
   While it intensifies the flavors, a few hours may suffice in a pinch.
4. What other garnishes can I use?
   Get creative with mango slices, kiwi, or even a drizzle of chocolate.
5. How long can leftovers be stored?
   Keep refrigerated for up to three days for the best taste.

No-Bake Pia Colada Pie

A heavenly dessert that brings tropical vibes to your kitchen, featuring a graham cracker crust, creamy piña colada filling, and a light whipped cream topping.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 11 hours hrs 10 minutes mins

Course Dessert

Cuisine American, Tropical

Servings 8 servings

Calories 350 kcal

Ingredients

  

Graham Cracker Crust

• 1.5 cups 1 1/2 cups graham cracker crumbs
• 0.25 cups 1/4 cup sugar
• 6 tablespoons 6 tablespoons unsalted sweet cream butter, melted
• 1 9-inch 9-inch pie pan
• 1 spray Baking spray

Pina Colada Filling

• 3 cups 3 cups cool whip, thawed
• 1 8 ounces 1 (8 ounces) cream cheese, softened
• 0.33 cups 1/3 cup sugar
• 1 teaspoon 1 teaspoon rum extract
• 1 15 ounces can 1 (15 ounces) can crushed pineapple, drained
• 1 cup 1 cup sweetened coconut flakes

Whipped Cream Topping

• 1.5 cups 1 1/2 cups heavy whipping cream
• 0.75 cups 3/4 cup powdered sugar
• 2 teaspoons 2 teaspoons pure vanilla extract
• 1 large piping bag with star tip Large piping bag with star tip

Garnish

• to taste Toasted coconut
• to taste Pineapple slices
• to taste Maraschino Cherries

Instructions

 

Preparation

• Preheat your oven to 350 degrees. For the Graham Cracker Crust, combine the crumbs, sugar, and melted butter. Press into the pie pan, creating an edge along the sides.
• Bake the crust for 10 minutes, allowing the aroma to fill your kitchen. Cool completely.

Filling Assembly

• Beat cream cheese until smooth. Add 1/4 of the crushed pineapple, sugar, and rum extract. Continue beating until smooth.
• Mix in the remaining pineapple and coconut, then fold in cool whip.
• Scoop the Pina Colada filling into the crust, spreading it evenly.

Final Steps

• Freeze the pie overnight. Before serving, let it rest in the refrigerator for an hour.
• In a cold bowl, beat together heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
• Scoop the whipped cream into a piping bag fitted with a star tip and pipe it around the edge of the pie.

Notes

For the best taste, keep the leftovers refrigerated for up to three days. Feel free to get creative with garnishes like mango slices or kiwi.

Keyword Dessert Recipe, Easy Recipes, No-Bake Pie, Pina Colada, Tropical Dessert