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 Recipe No Oven Needed

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