No Bake Pina Colada Cream Pie Recipe

By:

Gabriella Brotherton

Published:

March 26, 2026

[grow_share_buttons]

Jump to Recipe·Print Recipe

Why You’ll Love This No Bake Pina Colada Cream Pie

Discover why this no bake Pina Colada Cream Pie is a must-try:

Ease of preparation: This recipe requires no oven time and comes together in under 30 minutes with just a handful of simple ingredients. Simply mix, chill, and serve; no fuss, no mess!
Health benefits: Packed with Greek yogurt for added protein, fresh pineapple for vitamins and fiber, and coconut milk for healthy fats, it’s a lighter, more nutritious twist on traditional cream pies without sacrificing flavor.
Versatility: Customize it for any diet; use dairy-free alternatives for vegan options, add rum extract for an adult version, or top with fresh fruit for endless variations. Perfect for parties, picnics, or weeknight desserts.
Irresistible tropical flavor: Transport your taste buds to the islands with creamy coconut, tangy pineapple, and a hint of rum extract in every luscious bite.

Author

Garwin Brotherton

About this blog

My blog celebrates the heartwarming tradition of sharing food with community, featuring tried-and-true recipes perfect for potlucks, picnics, and gatherings that bring people together. From hearty Midwestern casseroles and crowd-pleasing pasta salads to portable desserts and make-ahead dishes that travel well, I’m passionate about creating food that feeds both body and soul. My goal is to help you become the contributor everyone looks forward to seeing at every gathering with recipes that are easy to transport, serve a crowd, and create those memorable moments of connection around shared tables.

Jump to:

No Bake Pina Colada Cream Pie Recipe

If you like quick desserts that do not require turning on the oven, this No Bake Pina Colada Cream Pie is your new go-to. It balances creamy, tangy, and tropical notes and holds up well for potlucks and summer get-togethers. The filling is light yet rich, with coconut and pineapple flavors boosted by a touch of rum extract.

Ingredients

Follow this structured ingredient list to make the pie exactly as written. Each ingredient is on its own line with the precise measurement first, to make shopping and prep simple.

1 1/3 cups graham cracker crumbs
1/4 cup granulated sugar
8 tablespoons melted butter
1 cup heavy whipping cream
8 ounces softened cream cheese
1/4 cup granulated sugar
1 teaspoon rum extract
1/2 teaspoon vanilla extract
20 ounces canned crushed pineapple, well drained
1 cup sweetened shredded coconut
Whipped cream (optional topping)
Toasted coconut (optional topping)

Equipment and Prep

Keeping tools simple makes this recipe approachable for busy cooks, students in small kitchens, and anyone who prefers low-stress baking. You will need:

8 to 9.5-inch pie pan, greased
Mixing bowls
Electric mixer or whisk
Fork for mixing crust
Spatula for folding

Step-by-step Directions

Combine graham cracker crumbs, 1/4 cup granulated sugar, and 8 tablespoons melted butter in a small bowl using a fork.
Press mixture onto bottom and sides of a greased 8 to 9.5-inch pie pan.
Refrigerate crust while preparing the filling.
Whisk 1 cup heavy whipping cream in a mixer until stiff peaks form; chill.
Beat 8 ounces softened cream cheese until smooth and fluffy, then mix in 1/4 cup granulated sugar, 1 teaspoon rum extract, and 1/2 teaspoon vanilla extract.
Gently fold in whipped cream, 20 ounces well-drained canned crushed pineapple, and 1 cup sweetened shredded coconut until combined.
Spoon filling into the prepared crust and smooth the top.
Cover and refrigerate for at least 4 hours to set.
Before serving, top with whipped cream and toasted coconut if desired.

Folding tips

When folding in the whipped cream and pineapple, be gentle and use a wide spatula. Turn the bowl and fold from the bottom to keep the filling light and airy. Overmixing will deflate the cream and make the pie dense.

Tip: Chill the mixing bowl and beaters for the whipped cream to get firmer peaks faster.

Variations and Substitutions

Make this pie your own with a few easy swaps or additions depending on dietary needs or what you have on hand.

For a dairy-free pie: Use full-fat coconut cream in place of heavy cream and a vegan cream cheese alternative. Use a dairy-free graham crust or cookie crust.
For an adult version: Add 1 to 2 tablespoons of light rum to the filling or brush a little rum on the crust before filling.
For extra tropical flair: Stir in chopped fresh mango or macerated strawberries before chilling.
Shortcut: Use a store-bought graham cracker crust when time is tight.

Pair this pie with other coconut-forward treats from the blog, such as Coconut Cupcakes or the creamy Toasted Coconut Cream Pudding for a cohesive dessert table.

Serving Suggestions

Serve chilled slices on dessert plates. Garnish each slice with a dollop of whipped cream and a sprinkle of toasted coconut for texture. For a pop of color, add a maraschino cherry or a few small pineapple wedges on top. This pie transports well, which makes it ideal for potlucks and community gatherings.

Nutritional Information

The table below lists nutrition per serving, based on 8 servings total. Use it to plan for dietary needs or portion control.

Nutrient	Per Serving (8 servings)
Calories	509 kcal
Carbohydrates	42 g
Protein	4 g
Fat	38 g
Saturated Fat	23 g
Cholesterol	102 mg
Sodium	326 mg
Potassium	212 mg
Fiber	2 g
Sugar	32 g
Vitamin A	1208 IU
Vitamin C	7 mg
Calcium	75 mg
Iron	1 mg

Storage, Freezing, and Make-Ahead

This pie is made for planning ahead. Here are best practices to keep it tasting fresh and creamy.

Refrigerator: Store pie in an airtight container or wrapped in plastic in the refrigerator for up to 4-5 days.
Freezer: Freeze pie for 2 to 3 months without topping; wrap tightly in plastic wrap and foil, then thaw to room temperature before serving.
Make-ahead: Prepare the filling ahead and refrigerate before assembling to save time on the day of your event.

Note: Toasted coconut adds crunch and flavor but is optional. If you plan to freeze, do not add the toasted coconut topping until after thawing.

Preparation Time

Task	Time
Prep	15 minutes
Total (including chilling)	4 hours 15 minutes

Tips and Tricks for Perfect Pie

Drain canned crushed pineapple very well. Excess juice can make the filling runny.
Use full-fat cream cheese and heavy cream for the creamiest texture and best flavor.
If you want firmer slices, chill the pie overnight.
To toast coconut: spread shredded coconut on a baking sheet and bake at 325 degrees F for 5 to 7 minutes, stirring once, until golden. Watch closely to avoid burning.
If short on time, use a store-bought graham cracker crust. It saves 15 minutes and works great.

Troubleshooting

My pie is too soft

Make sure the filling had stiff peaks when whipped and that the pineapple was thoroughly drained. Chill longer if needed.

My crust is crumbly

If the crust does not hold together, press it firmer into the pan and chill longer before adding filling. Adding a tablespoon or two more melted butter can help bind crumbs.

Frequently Asked Questions

What ingredients do I need for no bake pina colada cream pie?

For a 9-inch no bake pina colada cream pie, you’ll need these simple pantry staples. Crust: 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 1/3 cup melted unsalted butter. Filling: 8 oz softened cream cheese, 1 cup heavy whipping cream (chilled), 1/2 cup granulated sugar, 1 tsp rum extract (or coconut extract for alcohol-free), one 8-oz can crushed pineapple (drained well), and 1 cup sweetened shredded coconut. Optional garnish: whipped cream, toasted coconut, and maraschino cherries. This recipe serves 8 and takes about 20 minutes active time plus chilling. Drain the pineapple thoroughly to avoid a watery pie, and use full-fat cream cheese and cream for the creamiest texture. All ingredients are easy to find and keep the tropical pina colada flavors shining without baking. (98 words)

How do I make the crust for no bake pina colada cream pie?

Making the crust is quick and foolproof. In a medium bowl, stir together 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 1/3 cup melted unsalted butter until evenly moistened and resembles wet sand. Lightly grease a 9-inch pie plate with butter or nonstick spray. Press the mixture firmly onto the bottom and up the sides using the back of a measuring cup or glass for even thickness. This takes about 2 minutes. Refrigerate the crust for 15-20 minutes while you prepare the filling—it firms up without baking. For best results, chill your mixing bowl and beaters for the whipped cream later. This no-fuss crust holds up well to the creamy filling and adds a perfect crunchy contrast. (112 words)

How do you prepare the filling for no bake pina colada cream pie?

Start by whipping 1 cup chilled heavy cream in a cold bowl with an electric mixer until stiff peaks form, about 2-3 minutes—set aside. In another bowl, beat 8 oz softened cream cheese until smooth, 1-2 minutes. Add 1/2 cup granulated sugar and 1 tsp rum extract, beating until creamy. Gently fold in the whipped cream, then 1 cup drained crushed pineapple and 1 cup sweetened shredded coconut. Use a spatula to fold carefully, keeping it light and airy. Spoon the filling into the chilled crust, spreading evenly. Smooth the top with an offset spatula. Refrigerate for at least 4 hours to set. This method ensures a fluffy, stable filling that captures pina colada’s pineapple-coconut-rum vibe without cooking. (118 words)

How long does no bake pina colada cream pie need to chill before serving?

Chill the assembled no bake pina colada cream pie uncovered in the refrigerator for at least 4 hours, or overnight for the best texture. This allows the filling to firm up properly, making it easy to slice and serve. After 4 hours, it holds its shape like a traditional cream pie but stays refreshingly light. For entertaining, make it up to 24 hours ahead—cover loosely with plastic wrap once set to prevent absorbing fridge odors. Before serving, garnish with fresh whipped cream, toasted coconut flakes, and cherries for that tropical pop. Test doneness by gently pressing the center; it should feel stable, not jiggly. Total time from start to slice-ready is about 4.5 hours, perfect for last-minute desserts. (108 words)

Can you freeze no bake pina colada cream pie, and how long does it last in the fridge?

Yes, freeze no bake pina colada cream pie (without garnish) by wrapping the whole pie tightly in plastic wrap, then aluminum foil, and placing in a freezer bag. It keeps well for 2-3 months—thaw overnight in the fridge before serving. In the refrigerator, store leftovers covered with plastic wrap or in an airtight container for up to 4-5 days. The pie tastes best within 2 days as the crust softens slightly over time. For make-ahead convenience, prepare and freeze the crust separately if needed. Avoid refreezing after thawing to maintain creaminess. This makes it ideal for parties; one pie serves 8 with slices about 300 calories each, packed with tropical flavor. (104 words)

No Bake Pina Colada Cream Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

🍍 Transport yourself to a tropical paradise with this effortless no-bake dessert that combines creamy coconut and sweet pineapple flavors
🥥 Enjoy a refreshing summer treat that requires no oven time and delivers restaurant-quality results with minimal effort

Total Time: 4 hours 15 minutes
Yield: 8 servings

Ingredients

Cook Mode Prevent your screen from going dark

Notes

🍍 Make sure to drain the crushed pineapple very well to prevent a watery pie consistency
🥥 Toast the coconut topping in a dry skillet over medium heat for 2-3 minutes until golden brown for extra flavor
⏰ This pie can be made up to 2 days ahead and stored covered in the refrigerator for stress-free entertaining

Author: Brandi Oshea
Prep Time: 15 minutes
Chilling Time: 4 hours
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American Tropical
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 509
Sugar: 32g
Sodium: 326mg
Fat: 38g
Saturated Fat: 23g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 4g
Cholesterol: 102mg

No Bake Pina Colada Cream Pie Recipe