No Bake Pina Colada Pie Recipe
No Bake Pina Colada Pie is a delightful chilled dessert featuring a sweet and crunchy graham cracker crust filled with a creamy rum-infused coconut cream filling loaded with crushed pineapple and shredded coconut. This easy-to-make pie requires no baking and can be prepared in just 30 minutes, making it perfect for a tropical-themed treat or a refreshing summer dessert.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 3 hours 15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Graham Cracker Crust
- 12 graham crackers (about 1½ cups crumbs)
- ½ cup salted butter, melted
- ⅓ cup granulated sugar
Coconut Cream Filling
- 1½ cups heavy cream (chilled)
- 1 tablespoon powdered sugar
- 8 ounces cream cheese, softened
- ⅓ cup granulated sugar
- 1 teaspoon rum extract
- 1 (15 oz.) can crushed pineapple, drained well
- 1 cup sweetened coconut flakes
Optional Toppings
- Whipped cream
- Toasted coconut flakes
- Maraschino cherries
- Pineapple wedges
Instructions
- Chill Equipment: Place a medium mixing bowl and beaters in the fridge or freezer to chill while preparing the crust.
- Prepare Graham Cracker Crust: Pulse graham crackers in a food processor until fine crumbs form. In a medium bowl, mix crumbs with melted butter and sugar until combined. Press evenly into the bottom and up the sides of a 9-inch pie plate. Chill crust.
- Whip Cream: Remove chilled bowl and beaters, add cold heavy cream, and whip until soft peaks form. Add powdered sugar and continue whipping until stiff peaks form. Set aside.
- Drain Pineapple: Press the crushed pineapple through a sieve to drain excess juice. Set aside.
- Make Filling: Beat softened cream cheese in a large bowl until smooth. Add granulated sugar and rum extract, beating thoroughly. Mix in drained pineapple and sweetened coconut flakes.
- Combine Whipped Cream: Gently fold the whipped cream into the cream cheese mixture until evenly incorporated.
- Assemble Pie: Transfer the filling into the chilled graham cracker crust. Smooth the top and refrigerate for at least 3 hours to set.
- Garnish and Serve: After chilling, optionally pipe whipped cream on top and garnish with toasted coconut flakes, maraschino cherries, and pineapple wedges as desired before serving.
Notes
- Toasting Coconut: To toast coconut for garnish, spread coconut flakes on a baking sheet and bake at 350°F for 5-7 minutes, checking frequently to avoid burning. Toast until golden brown.
- Using Cool Whip: You can substitute 2 cups of Cool Whip for the whipped cream by folding it gently into the cream cheese mixture.
- Making Graham Cracker Crumbs: If graham cracker crumbs are unavailable, simply pulse 12 whole graham crackers in a food processor until fine crumbs form.
Find it online: https://marthatasty.com/no-bake-pina-colada-pie-recipe/
