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


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


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.
To make this a boozy version, simply reduce the pineapple juice to 3/4 cup and add in 2 shots of rum.

About Creamy Piña Colada Pie

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