Creamy Piña Colada Pie

Raven Higheagle


If you love the tropical flavors of a piña colada, then this pie will be your new favorite dessert. Pineapple, coconut and rum extract give this sweet slice of pie a deliciously tropical flavor, and since it's no-bake, you won't have to heat up the kitchen. I used rum extract in this version so that everyone could enjoy this pie. However, you can certainly add in a shot or two of the real stuff if you desire.

☆☆☆☆☆ 0 votes
Serves 8
4 Hr 15 Min
10 Min


Add to Grocery List

1 c
pineapple nectar or juice (i use nectar)
1 c
canned coconut milk
1 Tbsp
rum extract, divided
(3.4 ounce) box instant vanilla pudding mix
2 c
whipped cream, divided
(9-inch) premade or homemade pie crust, baked
1/4 c
shredded coconut, toasted
cherries for garnish
fresh pineapple for garnish

How to Make Creamy Piña Colada Pie


  • 1In a large mixing bowl, combine the pineapple juice (or nectar), coconut milk, rum extract and the pudding mix.
  • 2Blend on high using a hand mixer until the filling is smooth and creamy and there are no lumps.
  • 3Using a spatula, fold 1 cup of the whipped cream into the pineapple mixture, and spoon the filling into the pie crust
  • 4Using a pastry bag with a star tip, pipe the remaining whipped cream on top of the pie (or spread the remaining whipped cream over the top), and sprinkle with toasted coconut.
  • 5Place the pie in the refrigerator for several hours to allow the filling to firm up.
  • 6When ready to serve, cut the pie into slices. Garnish with cherries, fresh pineapple and extra shredded coconut.
  • 7NOTE:
    To make this a boozy version, simply reduce the pineapple juice to 3/4 cup and add in 2 shots of rum.

Printable Recipe Card

About Creamy Piña Colada Pie

Course/Dish: Pies, Fruit Desserts
Main Ingredient: Dairy
Regional Style: American
Other Tags: Quick & Easy, For Kids

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