Piña Colada Cream Pie (No-Bake)

In a food processor, add about 16 full sheets of graham crackers and pulse until they form 2 cups of fine crumbs. Add 1/4 cup of granulated sugar and 1/2 cup of melted butter, then pulse again until the mixture is fully combined and resembles wet sand.

Pour the graham cracker mixture into a 9‑inch pie plate and press it firmly into the bottom and up the sides, using the flat bottom of a drinking glass to create an even, compact crust. Chill the crust in the refrigerator for 30–40 minutes to help it set.

Drain the crushed pineapple thoroughly, then spread it onto a paper‑towel‑lined plate. Gently blot the pineapple to remove as much excess moisture as possible—this helps keep your Piña Colada Cream Pie filling thick and creamy. Set aside.

In a small bowl, whisk together 1/4 cup cornstarch and 1/4 cup cold water until smooth, then set it aside. This slurry will help thicken the creamy coconut filling for your Piña Colada Cream Pie.

In a medium saucepan over medium heat, whisk together one 13.5‑ounce can of coconut milk, 1/2 cup of sugar, 1/2 cup of cream cheese, 1 teaspoon of vanilla extract, and 1 teaspoon of coconut extract until the mixture is silky smooth. This creates the rich, creamy coconut filling that gives your Piña Colada Cream Pie its signature tropical flavor.

Pour the cornstarch slurry into the warm coconut mixture, stirring continuously until it thickens, turns creamy, and reaches a pudding-like consistency.

Remove the saucepan from the heat. Stir in the drained crushed pineapple, then set the mixture aside and allow it to cool completely before assembling your Piña Colada Cream Pie.

Once the filling is fully chilled, gently fold in 1 cup of whipped cream or whipped topping until the mixture is light, fluffy, and evenly combined.

Pour the filling into the prepared pie crust, smoothing the top so it’s evenly spread. Chill the pie for several hours—or overnight—until the filling is fully set and perfectly creamy.

While the pie is chilling, toast the coconut for the topping. Add 1/4 cup of sweetened shredded coconut to a small dry skillet over medium heat and cook, stirring often, until it turns lightly golden brown and fragrant. Remove from heat and allow to completely cool before using.

Once both the pie and the toasted coconut are completely cool, sprinkle the coconut evenly over the top. Slice and serve with a dollop or swirl of whipped topping and a maraschino cherry for the perfect Piña Colada finish.

Enjoy!🌴

Love easy spring and summer desserts? Here are a few of our favorites:

• Fresh Strawberry Pie
• Easy Chocolate Pudding
• Huckleberry Cheesecake Ice Cream (No-Churn)
• Mud Pie
• Irish Cream Chocolate Cheesecake (No-Bake)
• Lemon Mousse
• Italian Lime & Mint Granita
• Serendipity Frozen Hot Chocolate (Copycat)
• Old-Fashioned Blueberry Ice Cream Soda🫐
• Strawberry Ice Cream Pie with Cookie Crust