Looking for a sweet escape to the tropics without leaving your kitchen? This Pina Colada Pie brings all the rich, tropical flavors of a classic pina colada into a no-bake dessert. With a creamy coconut filling, a buttery graham cracker crust, and a touch of rum-flavored extract, it’s a perfect summer treat for gatherings, parties, or just a special indulgence. The combination of toasted coconut, maraschino cherries, and chopped pecans adds texture and a burst of flavor, making every bite a tropical vacation for your taste buds. Whether you’re a fan of coconut, pineapple, or both, this pie is sure to become a new favorite.
This Pina Colada Pie is not only a fun and refreshing dessert but also relatively easy to prepare. The crust is simple to make, and the filling comes together quickly. After assembling, all that’s left to do is let it chill and allow the flavors to meld together. The pie is best served chilled, giving it a smooth and creamy texture that pairs perfectly with the tropical toppings.
Ingredients (Serves 8):
• ½ cup shredded coconut
• 2 cups crushed graham crackers
• ⅓ cup butter, melted
• 2 (8-ounce) packages cream cheese, softened
• 1 cup cream of coconut
• 1 tsp rum-flavored extract
• 1 (8-ounce) container frozen whipped topping, thawed
• 1 (8-ounce) can crushed pineapple, drained
• ½ cup maraschino cherries, chopped
• ½ cup chopped pecans
Instructions:
- Preheat the oven to 350°F (175°C).
- Spread the shredded coconut evenly on a baking sheet and toast in the oven for about 5 minutes, or until golden brown. Remove from the oven and set aside.
- In a medium bowl, combine the crushed graham crackers and melted butter. Press this mixture firmly into the bottom and sides of a 9-inch pie pan.
- In a large mixing bowl, beat together the softened cream cheese and cream of coconut until fluffy. Add the rum-flavored extract and mix well.
- Gently fold in the whipped topping, crushed pineapple, chopped maraschino cherries, and pecans.
- Spread the mixture into the prepared graham cracker crust. Sprinkle with the toasted coconut.
- Chill the pie in the refrigerator for several hours before serving to allow the flavors to set.
Nutritional Insights & Dietary Considerations:
This Pina Colada Pie offers a delightful balance of creamy, sweet, and tropical flavors. The cream cheese and whipped topping provide a rich texture, while the pineapple and coconut give it a tropical flair. The addition of maraschino cherries and pecans brings in a slight crunch and extra sweetness. While delicious, this pie is a treat and should be enjoyed in moderation, especially for those keeping an eye on calorie intake. It’s suitable for a gluten-free diet, as long as you ensure the graham crackers are gluten-free. For those with nut allergies, the pecans can be omitted.
Sharing and Commenting is Caring:
Have you made this Pina Colada Pie? We’d love to hear how it turned out! Share your thoughts, tips, or variations in the comments below. Feel free to pass this recipe along to friends and family who enjoy tropical flavors, and let us know if you added any personal twists to make it your own!