Super Summery Pina Colada Pie

Nothing says summer like this pina colada pie! It’s creamy and cool with pineapple, coconut and splash of rum! What’s not to love?

Pineapple and coconut are two of my favorites, so anything that combines them is alright with me! I just combined the flavors that are in a pina colada with some cream cheese and whipped cream and came up with a perfect summer dessert. It’s a no bake dessert, which adds to the appeal for summertime.

You can absolutely use fresh pineapple for this, but you can also use canned pineapple and it will be delicious. In addition, you can make your own graham cracker crust, but if you want to make it even simpler, just buy a graham cracker crust already ready to go!

You’ll need:

For the crust

• 1 1/3 c graham cracker crumbs
• 1/4 c granulated sugar
• 8 T butter, melted

For the filling

• 1 c heavy whipping cream
• 8 oz cream cheese, softened
• 1 c sweet shredded coconut (plus more for topping)
• 1/2 t vanilla, 1 t rum extract OR 1 T rum
• 20 oz can crushed pineapple, drained very well OR about a cup of fresh pineapple, chopped
• 1/4 c granulated sugar

Combine the crust ingredients in a small bowl. I used a fork to thoroughly combine it all. Press into the bottom of a pie pan.

Refrigerate for a few minutes while you make the filling.

Beat heavy cream in a large bowl until stiff peaks form. Chill for about 10 minutes.

Beat cream cheese until it’s smooth and fluffy. Then beat in sugar and extracts (or rum) until combined.

Gently fold in the whipped cream, pineapple and coconut.

Spoon into prepared pie crust and smooth it all out.

For topping (optional), cook about 1/2 c coconut in a small skillet on medium heat, stirring pretty constantly until it’s light brown and fragrant. Sprinkle over the top of your finished pie.

Keep refrigerated.

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Super Summery Pina Colada Pie

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Ingredients

• For the crust
• 1 1/3 c graham cracker crumbs
• 1/4 c granulated sugar
• 8 T butter, melted
• For the filling
• 1 c heavy whipping cream
• 8 oz cream cheese, softened
• 1 c sweet shredded coconut (plus more for topping
• 1/2 t vanilla, 1 t rum extract OR 1 T rum
• 20 oz can crushed pineapple, drained very well OR about a cup of fresh pineapple, chopped
• 1/4 c granulated sugar

Instructions

1

Combine the crust ingredients in a small bowl. I used a fork to thoroughly combine it all. Press into the bottom of a pie pan.

2

Refrigerate for a few minutes while you make the filling.

3

Beat heavy cream in a large bowl until stiff peaks form.

4

Chill for about 10 minutes.

5

Beat cream cheese until it's smooth and fluffy.

6

Then beat in sugar and extracts (or rum) until combined.

7

Gently fold in the whipped cream, pineapple and coconut.

8

Spoon into prepared pie crust and smooth it all out.

9

For topping (optional), cook about 1/2 c coconut in a small skillet on medium heat, stirring pretty constantly until it's light brown and fragrant.

10

Sprinkle over the top of your finished pie.

11

Keep refrigerated.