This no-bake Piña Colada Pie is filled with candy pineapple and creamy coconut in a buttery graham cracker crust. It’s a tropical deal with that’s cool, refreshing, and simple to like, good for summer season events and get-togethers!
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In case you’re dreaming of tropical vibes to your subsequent dessert, my pina colada pie is the right escape! With no baking wanted and loads of methods to decorate it up, it’s a simple, breezy dessert that all the time steals the present. I like making it for potlucks, events, or any time I would like a little bit slice of summer season.
Why I like this recipe
This no-bake dessert recipe hits the candy spot for me. Straightforward, refreshing, and simply indulgent sufficient. The buttery graham cracker crust and candy creamy texture of the filling are so easy and satisfying, with a light-weight sweetness that doesn’t overpower. It feels festive with out the fuss!
In case you love tropical recipe, you need to additionally attempt my agua fresca and watermelon salad with feta & mint recipes.
Elements
You don’t want a lot to drag this pie collectively. Just some easy components and a mixing bowl. No oven required!
- graham cracker crumbs
- melted butter
- granulated sugar
- whipped cream
- cream cheese
- rum extract (or substitute coconut rum)
- crushed pineapple
- sweetened coconut flakes
For non-compulsory toppings: additional cool whip, toasted coconut, canned pineapple slices reduce into quarters, and additional maraschino cherries for garnish.
Step-by-step
- To make the crust, combine graham cracker crumbs, melted butter, and sugar. Press the combination firmly right into a pie dish, protecting the underside and sides. Chill the pie crust when you put together the filling.
- In a separate medium bowl, beat the cream cheese till it’s easy and creamy. Add the Cool Whip, sugar, rum extract, well-drained pineapple, and coconut flakes. Stir every thing collectively till it’s absolutely blended.
- Spoon the filling into the chilled crust and unfold it out evenly. Refrigerate the pie for at the least 4 hours, or till it’s agency and able to serve.
- For adornment, high the pie with swirls of cool whip, toasted coconut, pineapple items, and maraschino cherries.
Ideas for greatest outcomes
- Drain the pineapple totally to make sure the filling stays agency and never watery. Use a fine-mesh strainer or cheesecloth and gently press to extract each final little bit of juice.
- Carry the cream cheese to room temperature earlier than mixing. This helps it mix easily for a creamy, lump-free filling.
- Enable the pie to sit back for at the least 4 hours (ideally in a single day) so it units fully and the flavors meld completely.
- If desired, you’ll be able to toast the coconut flakes in a skillet or the oven for about 5 minutes evenly till golden brown so as to add a pleasant crunch and improve their pure taste.
Variations
To present the crust a twist, go along with crushed vanilla wafers as an alternative of graham crackers. Or enhance the coconut vibes with a splash of coconut extract, or skip the rum extract and easily use vanilla extract in case you want.
Storage
Maintain any leftover pie within the fridge, lined tightly with plastic wrap or in an hermetic container. It’ll keep good for 3 to 4 days. Freezing isn’t beneficial since it could alter the feel.
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Description
This Pina Colada Pie is filled with candy pineapple and creamy coconut in a buttery graham cracker crust. It’s a tropical deal with that’s cool, refreshing, and simple to like.
- 1 1/2 cups graham cracker crumbs (about 12 graham crackers)
- 1/2 cup unsalted butter, melted
- 1/3 cup granulated sugar
- 2 cups whipped topping (Cool Whip)
- 8–ounces of cream cheese, softened
- 1/3 cup granulated sugar
- 1 teaspoon rum extract or coconut rum
- 15-ounce can crushed pineapple, drained properly by pushing right into a nice mesh strainer or cheesecloth
- 1 cup sweetened coconut flakes
- non-compulsory toppings: additional cool whip, toasted coconut, canned pineapple slices reduce into quarters, and additional maraschino cherries
- To make the crust, combine graham cracker crumbs, melted butter, and sugar. Then, press the combination right into a pie pan, protecting the underside and sides. Chill when you put together the filling.
- In a separate bowl, beat the cream cheese with an electrical mixer till it’s easy and creamy. Add the Cool Whip, sugar, rum extract, well-drained pineapple, and coconut flakes. Stir every thing collectively till it’s absolutely blended.
- Spoon the filling into the chilled crust and unfold it out evenly. Refrigerate the pie for at the least 4 hours, or till it’s agency and able to serve.
- For adornment, high the pie with swirls of cool whip, toasted coconut, pineapple items, and maraschino cherries.
- Prep Time: 20 minutes
- Chilling Time: 4 hours
- Cook dinner Time: 4 hours and 20 minutes
- Class: Dessert
- Technique: none
- Delicacies: American
Vitamin
- Serving Dimension:
- Energy: 574
- Sugar: 46.7 g
- Sodium: 244.2 mg
- Fats: 37.8 g
- Carbohydrates: 56.7 g
- Fiber: 2.9 g
- Protein: 4.9 g
- Ldl cholesterol: 79.6 mg
