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.
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.