Pina Colada Pie

Pina Colada Pie

Pina Colada Pie


For the crust:
  • 1 1/2 cups graham cracker flour
  • 1/3 cup sugar
  • 1/2 cup unsalted butter, melted
For the filling:
  • 1 package (8 oz) cream cheese, softened
  • 1 /4 cups sugar
  • 1 can (20 oz) crushed pineapple, drained
  • 1 cup coconut cream
  • 1 teaspoon vanilla extract
  • 1/2 cup shredded coconut, toasted
  • 1/2 cup whipped cream
For topping:
  • 1/2 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • Toasted coconut flakes
  • Pineapple slices for garnish

Pina Colada PiePina Colada Pie


For the base:

Combine graham cracker crumbs, sugar, and melted butter. . Press into the bottom and sides of a 9-inch cake pan. Chill for 30 minutes.

For the filling:

Beat cream cheese and sugar until smooth. Mix in the crushed pineapple, coconut cream, and vanilla extract. Mix toasted coconut flakes and whipped cream. Pour over the chilled dough and smooth the surface. Chill in the refrigerator until firm, about 4 hours.


Add powdered sugar and vanilla extract to the whipped cream and mix until stiff peaks form. Spread or pipe the finished filling over it. Garnish with toasted coconut flakes and pineapple slices.
Chill cake for at least 1 hour before serving to allow flavors to meld.
Prep time: 20 minutes | Cooling time: 5 hours | Total time: 5 hours 20 minutes
kcal: 420 kcal per serving | Servings: 8

Leave a Reply

Your email address will not be published. Required fields are marked *