No Bake Pina Colada Cream Pie

There’s something about summer that makes me crave desserts that are light, refreshing, and bursting with flavor. One of my absolute favorites is the No Bake Pina Colada Cream Pie. On a warm evening, as the sun sets, this pie becomes the perfect accompaniment to a backyard gathering or simply a sweet treat to enjoy while lounging on the porch. The tropical flavors of pineapple and coconut transport you straight to a beach paradise, even if you’re just in your backyard. Whenever I serve it, I can see the smiles it brings, and it never fails to make my heart a little lighter.

What to Buy for No Bake Pina Colada Cream Pie

Gathering the right ingredients is key to achieving the perfect No Bake Pina Colada Cream Pie. Each component plays a significant role in delivering the tropical flavor and creamy texture that we love. The key players include graham cracker crumbs for the crust, heavy cream for that beautiful fluffiness, and of course, pineapple and coconut for that authentic pina colada taste. Together, they create a perfect balance of sweetness and creaminess.

• 1 1/3 cups graham cracker crumbs: These provide the crunchy base for your pie and add a slight sweetness.
• 1/4 cup granulated sugar: This adds sweetness to the crust; it blends beautifully with the crumbs.
• 8 tbsp butter, melted: Used to bind the graham cracker crumbs together and gives richness to the crust.
• 1 cup heavy whipping cream: Whipped until stiff peaks form, this makes the pie incredibly creamy.
• 8 oz cream cheese, softened: Provides a luscious, creamy filling that is essential for the pie’s texture.
• 1/4 cup granulated sugar: Sweetens the cream cheese filling to perfection.
• 1 tsp rum extract: Adds depth and complexity to the tropical flavor profile.
• 1/2 tsp clear vanilla extract: Enhances the overall sweetness without altering the color.
• 20 oz can crushed pineapple, very well drained: The star ingredient that gives this pie its signature tropical flavor.
• 1 cup sweetened shredded coconut: A final touch that adds both flavor and texture.

Putting Together No Bake Pina Colada Cream Pie

Creating the No Bake Pina Colada Cream Pie is a delightful experience. With just a few simple steps, you can create a dessert that will impress everyone. Let’s dive into the easy process!

1. Start by mixing the ingredients for the crust. In a small bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter, and use a fork to combine until the mixture resembles wet sand. It should hold together when squeezed in your hand.
2. Once mixed, press the crumb mixture firmly into the bottom and up the sides of a greased 8 to 9.5-inch pie pan. Use the back of a measuring cup to create an even layer. Place the crust in the refrigerator to firm up while you prepare the filling.
3. Next, take your mixer and whisk the heavy whipping cream in a bowl until stiff peaks form. This can take a few minutes, and you’ll know it’s ready when the cream holds its shape. Remove the whipped cream from the bowl and place it in the fridge to keep it chill.
4. In the same bowl, beat the softened cream cheese until it’s smooth and fluffy. This usually takes about two minutes. Incorporate the granulated sugar, rum extract, and clear vanilla extract, mixing until fully combined.
5. Now, it’s time to fold in the whipped cream. Gently add the chilled whipped cream to the cream cheese mixture. Use a spatula to fold the two together, being careful not to deflate the whipped cream. You want to keep that light and airy texture.
6. Next, fold in the drained crushed pineapple and sweetened shredded coconut. This will add fantastic flavor and texture to your filling. Ensure everything is evenly mixed but still light.
7. Spoon the filling into the prepared graham cracker crust. Use an offset spatula to smooth the top, creating a lovely surface. You can’t go wrong with this step; just make sure it looks inviting!
8. Cover the pie with plastic wrap and refrigerate for at least 4 hours. This allows the flavors to meld and the filling to set perfectly.
9. When you’re ready to serve, feel free to top with Reddi-wip and toasted coconut for an extra special touch. Just be sure to toast the coconut in a dry skillet until golden brown, watching it closely!

Ways to Customize

Customization is part of the fun! Here are some ways you can make the No Bake Pina Colada Cream Pie your own:

• Fruit Variations: Swap out the pineapple for other fruits like mango or peaches for a different tropical vibe.
• Coconut Milk: For a richer coconut flavor, consider using coconut milk in place of some of the cream.
• Healthy Twist: Use alternative sweeteners or low-fat cream cheese for a lighter version.
• Mix in Yogurt: For a tangy flavor, fold in some Greek yogurt with the whipped cream.
• Layering: Create layers of filling and crust for a more dynamic presentation.
• Chocolate Drizzle: Drizzling melted chocolate over the top can add a delicious contrast to the flavors.
• Mini Pies: Make individual mini pies in muffin tins for serving at parties.

Perfect Matches for No Bake Pina Colada Cream Pie

Serving the No Bake Pina Colada Cream Pie with the right accompaniments can elevate your meal. Here are some ideas:

• Fresh Fruit Salad: Pair with a refreshing fruit salad that includes tropical fruits like mango, kiwi, and berries.
• Grilled Chicken Skewers: These make a great savory option if you’re hosting a summer barbecue.
• Light Salad: A simple green salad with a citrus vinaigrette can balance the sweetness of the pie nicely.
• Beach Party Treat: Serve it at beach-themed parties or picnics along with fruity drinks.
• Drinks: Pair with coconut water or a fruity punch for a full tropical experience.
• Seasonal Options: This pie is perfect for summer gatherings, but can also bring a bit of sunshine to winter celebrations as a reminder of warmer days.

FAQ

Conclusion

The No Bake Pina Colada Cream Pie is a refreshing, tropical dessert that captures the essence of summer in every bite. It’s easy to prepare and looks stunning on any table, making it the perfect choice for gatherings. I encourage you to give this pie a try; it brings joy and smiles to those who indulge. Plus, who doesn’t enjoy a dessert that whisks you away to a sunny beach destination?

No Bake Pina Colada Cream Pie

Experience the tropical delight of the No Bake Pina Colada Cream Pie! This luscious dessert is creamy, sweet, and oh-so-refreshing, making it the perfect addition to any summer gathering. With its easy preparation and stunning presentation, it’s a must-make for your next occasion!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 8 servings

Course: Desserts

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/3 cups Graham Cracker Crumbs
• 1/4 cup Granulated Sugar
• 8 tbsp Butter
• 1 cup Heavy Whipping Cream
• 8 oz Cream Cheese
• 1/4 cup Granulated Sugar
• 1 tsp Rum Extract
• 1/2 tsp Clear Vanilla Extract
• 20 oz Crushed Pineapple
• 1 cup Sweetened Shredded Coconut

Equipment

• Frying pan
• Mixing Bowl
• Whisk

Method

 

1. Start by mixing the ingredients for the crust. In a small bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter, and use a fork to combine until the mixture resembles wet sand. It should hold together when squeezed in your hand.
2. Once mixed, press the crumb mixture firmly into the bottom and up the sides of a greased 8 to 9.5-inch pie pan. Use the back of a measuring cup to create an even layer. Place the crust in the refrigerator to firm up while you prepare the filling.
3. Next, take your mixer and whisk the heavy whipping cream in a bowl until stiff peaks form. This can take a few minutes, and you’ll know it’s ready when the cream holds its shape. Remove the whipped cream from the bowl and place it in the fridge to keep it chill.
4. In the same bowl, beat the softened cream cheese until it’s smooth and fluffy. This usually takes about two minutes. Incorporate the granulated sugar, rum extract, and clear vanilla extract, mixing until fully combined.
5. Now, it’s time to fold in the whipped cream. Gently add the chilled whipped cream to the cream cheese mixture. Use a spatula to fold the two together, being careful not to deflate the whipped cream. You want to keep that light and airy texture.
6. Next, fold in the drained crushed pineapple and sweetened shredded coconut. This will add fantastic flavor and texture to your filling. Ensure everything is evenly mixed but still light.
7. Spoon the filling into the prepared graham cracker crust. Use an offset spatula to smooth the top, creating a lovely surface. You can’t go wrong with this step; just make sure it looks inviting!
8. Cover the pie with plastic wrap and refrigerate for at least 4 hours. This allows the flavors to meld and the filling to set perfectly.
9. When you’re ready to serve, feel free to top with Reddi-wip and toasted coconut for an extra special touch. Just be sure to toast the coconut in a dry skillet until golden brown, watching it closely!

Notes

• Refrigerator: You can store this pie in an airtight container or wrapped in a layer of plastic wrap in your refrigerator for up to 4-5 days.
• Freezer: You can store this pie in your freezer for up to 2 to 3 months, without the topping. Wrap the pie tightly in a layer of plastic wrap, followed by a layer or two of aluminum foil. Just make sure you bring the pie back to room temperature and you’ll be ready to dive right in!
• Make Ahead: Want to get ahead and prep this no-bake pie for your next event? No problem! You can make your filling ahead of time and place it in the fridge or make the pie and store it in your refrigerator.

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Meet Jenna Miller

I’m the one who brought this group together. I’ve always believed that food tastes better when it’s shared, and I wanted to create a space that felt as warm and sunny as our home state. I’m usually the one writing our posts and helping Brooke develop our main course recipes. My favorite days are when we’re all in the kitchen together, music on, cooking up our next idea.