Creamy, refreshing, and full of tropical flavor, this Piña Colada Pie is the perfect no-bake dessert for summer gatherings, holidays, or anytime you want something light yet indulgent. With the classic combination of pineapple, coconut, and a silky cream filling nestled in a buttery graham cracker crust, this pie delivers the unmistakable taste of a piña colada—no oven required.
Easy to prepare and even easier to love, this dessert is ideal for parties, potlucks, or make-ahead treats.
Why You’ll Love This Piña Colada Pie
- No-bake recipe—perfect for hot days
- Creamy, light texture with tropical flavors
- Simple ingredients and quick prep
- Great make-ahead dessert for events
- Customizable with fun toppings
Ingredients
For the Pie Filling
- 1 cup crushed pineapple, very well drained
- 1 cup sweetened shredded coconut
- 1 package (3 oz) coconut cream instant pudding
(vanilla pudding works if coconut is unavailable) - ½ cup whole milk or coconut milk
- 1 (8 oz) tub whipped topping, thawed
- ½ teaspoon coconut extract (optional, enhances flavor)
- ½ teaspoon rum extract (optional, classic piña colada taste)
For the Crust
- 1 premade graham cracker crust
OR homemade crust:
- 1 ½ cups graham cracker crumbs
- 6 tablespoons melted butter
- 2 tablespoons sugar
Optional Toppings
- Whipped cream
- Toasted coconut flakes
- Maraschino cherries
- Pineapple chunks or slices
Instructions
1. Prepare the Crust (If Homemade)
In a bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until evenly moistened.
Press firmly into the bottom and sides of a 9-inch pie dish. Chill in the refrigerator for 20 minutes to set.
(If using a store-bought crust, skip this step.)
2. Make the Creamy Filling
In a large mixing bowl, whisk the instant pudding mix with the milk until thickened, about 1 minute.
Gently fold in the whipped topping until smooth and creamy.
Add the drained crushed pineapple, shredded coconut, coconut extract, and rum extract (if using). Stir gently until evenly combined.
3. Assemble the Pie
Spoon the filling into the prepared crust and smooth the top with a spatula.
4. Chill
Refrigerate the pie for at least 4 hours, or overnight for best flavor and texture. This allows the filling to fully set and the flavors to meld.
5. Serve
Before serving, garnish with whipped cream, toasted coconut, cherries, or pineapple pieces if desired. Slice and serve cold.
Tips for the Best Piña Colada Pie
- Drain pineapple extremely well to prevent a watery filling
- Coconut milk adds a richer tropical flavor, but regular milk works perfectly
- Toast coconut in a dry skillet for deeper flavor and crunch
- For cleaner slices, chill overnight and wipe the knife between cuts
- Store leftovers covered in the refrigerator for up to 4 days
Variations You Can Try
- Use a vanilla wafer or coconut cookie crust
- Add a thin layer of crushed pineapple on top before chilling
- Fold in mini white chocolate chips for extra sweetness
- Make mini pies using muffin tins or tart shells
Final Thoughts
This No-Bake Piña Colada Pie is everything a summer dessert should be: cool, creamy, tropical, and effortless. Whether you’re hosting a party or just craving a refreshing treat, this pie delivers big flavor with minimal effort.
Once you make it, it’s guaranteed to become a repeat favorite.