Pina Colada Pie

This Pina Colada Pie is beyond amazing! Every bite is filled with toasted coconut with a graham cracker crust and a creamy coconut filling with crushed pineapple, crunchy pecans, and maraschino cherries. You can’t go wrong with this coconut and pineapple dessert.

It has been super HOT lately, and I was planning on going to a barbecue. I didn’t want to take the same old veggie tray and was on the hunt for something different and fun. Let’s just say that this Pina Colada dessert recipe was the right choice.

Why You’ll Love This Recipe

This Pina Colada Pie is a tropical delight that brings a taste of paradise to your table. The combination of creamy coconut filling, sweet pineapple, and the crunch of pecans and cherries will have you dreaming of island breezes. It’s an easy-to-make, no-bake dessert that is perfect for hot days or when you want to impress guests without breaking a sweat.

Kitchen Equipment You’ll Need

• 9-inch pie pan
• Baking sheet
• Mixing bowls
• Electric mixer
• Spatula

Ingredients

• 1/2 cup shredded coconut
• 2 cups crushed graham crackers
• 1/3 cup butter, melted
• 2 (8 ounce) packages cream cheese, softened
• 1 cup cream of coconut
• 1 teaspoon rum flavored extract
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (8 ounce) can crushed pineapple, drained
• 1/2 cup maraschino cherries, chopped
• 1/2 cup chopped pecans

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Spread coconut evenly onto a baking sheet and toast in preheated oven for 5 minutes, until golden brown. Remove and set aside.
3. In a medium bowl, mix together graham cracker crumbs and melted butter. Press firmly into the bottom and sides of a 9-inch pie pan.
4. In a large mixing bowl, beat together cream cheese and coconut cream until fluffy. Mix in rum extract. Fold in whipped topping, pineapple, cherries, and nuts. Spread mixture into crust. Sprinkle with toasted coconut. Chill several hours before serving.

Tips for Success

• Ensure the cream cheese is fully softened for a smooth filling.
• Drain the crushed pineapple well to prevent the pie from becoming soggy.
• Chill the pie for at least 3 hours to allow it to set properly.

Additional Tips and Variations

For an extra kick, consider adding a splash of actual rum if you’re serving adults. You can also try swapping out pecans for walnuts or adding a layer of melted chocolate on top for a decadent twist.

Nutritional Highlights (Per Serving)

While specific nutritional values will vary, this pie is rich in flavor and perfect for an occasional treat. The creamy coconut and pineapple provide a refreshing sweetness without overwhelming the palate.

Frequently Asked Questions (FAQ)

Can I make this pie ahead of time?

Yes! This pie is perfect for making in advance. Prepare it the day before and let it chill overnight for best results.

Can I use fresh pineapple instead of canned?

Fresh pineapple can be used, but be sure to chop it finely and drain any excess juice to avoid making the pie too watery.

What if I don’t have rum extract?

If rum extract is unavailable, a teaspoon of vanilla extract can be used as a substitute for a slightly different, but still delicious, flavor.

Conclusion

This Pina Colada Pie is a delightful dessert that captures the essence of a tropical getaway. It’s easy to make and sure to impress. I invite you to try this luscious pie and share your experiences in the comments. Enjoy a slice of paradise!