Desserts

Piña Colada Pie

As the expression goes, it's always five o'clock somewhere, right?! Cocktail lovers will be swept off their feet by this rich and creamy Piña Colada Pie. Traditional piña coladas are made by blending up pineapple…

One slice of Pina Colada Pie served on a stack of three colorful dessert plates set next to the rest of the pie

As the expression goes, it's always five o'clock somewhere, right?! Cocktail lovers will be swept off their feet by this rich and creamy Piña Colada Pie.

Traditional piña coladas are made by blending up pineapple, coconut cream, ice and rum. The very first piña colada was blended up in Puerto Rico. It's said that Caribe Hilton bartender to the stars Ramon "Monchito" Marrero was asked to create a signature cocktail that perfectly captured the island.

After months of trial and error he came up with the smooth, sweet, frothy piña colada. Joan Crawford reportedly said his signature cocktail was 'better than slapping Bette Davis in the face." Not a bad review.

If you want to try out Monchito's signature recipe here it is. And if you really want the full experience, why not go ahead and serve up this traditional cocktail with a slice of delicious Piña Colada Pie?

CARIBE HILTON'S PIÑA COLADA RECIPE 2 ounces rum 1 ounce cream of coconut 1 ounce heavy cream 6 ounces fresh pineapple juice ½ cup crushed ice Mix rum, cream of coconut, heavy cream and pineapple juice in a blender. Add ice and mix for 15 seconds. Serve in a 12-ounce glass and garnish with fresh pineapple and a cherry.

Why You'll Love Piña Colada Pie

  • It's so easy! I used a premade graham cracker pie crust, that doesn't even require baking. The one thing you do need to allow time for is setting. I recommend making this pie a day in advance so it can chill in the fridge overnight. If that's not a possibility make it in the morning for an after dinner treat.
  • Full of tropical flavors! To really on the coconut the filling combines coconut cream as well as toasted coconut to add more flavor and texture. Crushed pineapple is used rather than juice or pineapple chunks. This means that you will get a hit of pineapple in every bite.

Piña Colada Pie With No Alcohol

You can easily make an alcohol-free version of this Piña Colada Pie by using [easyazon_link identifier="B004FDBALQ" locale="US" tag="allshecooksblog-20"]rum extract.[/easyazon_link] This kid-friendly version is a great way for the entire family to enjoy the tasty tropical flavor of Piña Colada Pie.

Step #1: Preheat oven to 350 degrees F (175 degrees C).

Step #2: Next spread coconut evenly onto a baking sheet and toast in preheated oven 5 minutes, until golden brown. Remove and set aside.

Step #3: In a large mixing bowl, beat cream cheese until fluffy.

White bowl of cream cheese whipped until fluffy with electric mixer and striped towel in background

Step #4: Add coconut cream and continue to beat until fluffy.

Coconut cream being added to whipped cream cheese in a white bowl with an electric mixer and striped towel in background

Step #5: Next, mix in the rum or rum extract and fold in whipped topping, pineapple, cherries, and nuts.

White bowl filled with whipped topping, chopped cherries, crushed coconut and chopped pecans

Step #6: Finally, spread mixture into crust and sprinkle with toasted coconut.

Assembled pie in a pie plate. Graham cracker crust, cream cheese mixture and whipped topping with toasted coconut garnish

Step #8: Chill several hours before serving. Enjoy!

Once slice of Piña Colada Pie served on a white plate with whole pie beside and two forks

Recipe

Recipe

Piña Colada Pie

  • Yield Servings 6
  • Prep Prep Time 15 mins
  • Total Total Time 15 mins

Ingredients

  • 1 graham cracker pie crust, no bake variety
  • ½ cup shredded coconut
  • 2 8 ounce packages cream cheese, softened
  • 1 cup cream of coconut
  • 1 teaspoon rum flavored extract
  • 1 8 ounce container frozen whipped topping, thawed
  • 1 8 ounce can crushed pineapple, drained
  • ½ cup maraschino cherries, chopped
  • ½ cup chopped pecans

Instructions

  1. 1

    Preheat oven to 350 degrees F (175 degrees C).

  2. 2

    Spread coconut evenly onto a baking sheet and toast in preheated oven 5 minutes, until golden brown. Remove and set aside.

  3. 3

    In a large mixing bowl, beat together cream cheese and coconut cream until fluffy.

  4. 4

    Mix in rum extract. Fold in whipped topping, pineapple, cherries, and nuts.

  5. 5

    Spread mixture into the no-bake pie crust and sprinkle with toasted coconut.

  6. 6

    Chill several hours before serving.