Last Updated on May 29, 2025 by Kimberly Stroh

This No-Bake Piña Colada Pie is bursting with the summer flavors of pineapple, coconut, and a hint of rum. It’s an island dessert where no oven required. A buttery graham cracker crust forms the perfect base for a creamy filling made with whipped topping, cream cheese, sweet crushed pineapple, and rum extract. Indulge in a little tropical escape and it’s perfect for any occasion!

The Piña Colada Cocktail immediately makes me think of summer. Whenever I enjoy that cocktail, I know I’m somewhere sunny. This cocktail brings back that rush of summer, with all the flavors you love about the cocktail. We enjoy it all throughout the summer months. It’s the perfect light dessert after a BBQ and great for so many special celebrations.

Piña Colada Pie Ingredients:

• Graham Cracker Crumbs: This will be the base of the pie crust
• Butter: Melted butter combines with the graham crackers to form the crust
• Cool Whip: I used the original version of Cool Whip
• Cream Cheese: Full fat Philadelphia Cream Cheese is my preference
• Granulated Sugar: For sweetness
• Rum Extract: This provides the rum flavor
• Crushed Pineapple: I used Dole brand of crushed pineapple
• Sweetened Coconut Flakes: Find coconut flakes in the baking section at the grocery store

How To Make This Pie Ahead of Time

I love to make this pie ahead of time, before any occasion. We enjoy it at summer BBQ’s, poolside parties, potlucks, and patriotic summer holidays. Follow the recipe directions, but do NOT add the garnish toppings for decoration.

Instead, cover the pie with plastic wrap. Keep the pie refrigerated (at least 4 hours) ahead of time before your event. Just prior to serving, remove the plastic wrap and add your garnish for decoration.

How To Store Leftovers

Cover the pie with plastic wrap and keep the pie refrigerated. Do not freeze the pie, because the consistency will change with defrosting. For the best freshness, enjoy the pie within 4-5 days of making it.

If you need to remove the garnish, and want to add fresh garnish to serve again later, that’s always an option. Sometimes juices can seep from the garnish into the pie and that’s why you’d want to remove it for storage.

Recipe Substitutions

The easiest recipe substitutions are to use sugar-free or reduced fat versions of the ingredients. Keep the pineapple, coconut and rum extract for the Piña Colada flavors. If you like more of a chewy texture, use a dried pineapple instead of the crushed. I prefer to keep it creamy and I use crushed.

How To Make Piña Colada Pie

To prepare the crust, stir together the graham cracker crumbs, melted butter, and sugar. Pour into your prepared pie pan, pressing evenly around the pan and up the sides a bit.

Chill this while you prepare the filling. In a large mixing bowl, beat the cream cheese until smooth.
Add the cool whip, sugar, rum extract, pineapple, and coconut flakes, and mix until well combined.

Spread this mixture over the pie crust evenly. Chill the pie for 4 hours, or until ready to serve. To decorate this pie, we added cool whip swirls, a sprinkling of toasted coconut flakes, pineapple slices, and cherries.