My Pineapple Pie recipe is loaded with tangy pineapple, creamy coconut, and delicious rum flavoring. This is a no-bake recipe with only 20 minutes of prep time!
This pie can be made ahead of time and kept in the freezer until ready to enjoy.
This recipe was originally published in February 2023. The recipe notes were updated in June 2025.
Aimee’s Recipe Notes
Taste & Texture: creamy pie loaded with pineapple and coconut.
Time Saving Tip: buy graham cracker crumbs instead of crushing your own crackers. Or buy a premade pie crust.
Serving Suggestions: Add a dollop of whipped cream and maraschino cherries when serving.
Freezing: This pie can be frozen for up to 3 months. Thaw in refrigerator overnight.
Love today’s pie? Be sure to try my pistachio pie (packed with pineapple too)! A fun, green, twist.
Pineapple Pie Ingredient Notes
For a complete list of ingredients and measurements, scroll down to the recipe card below.
For the Crust– similar to our graham cracker crust recipe, but I added some coconut for delicious flavor.
- Graham Cracker Crumbs
- Coconut Flakes – Sweetened coconut flakes are softer and moister than unsweetened ones. The added flavor and moisture create the tastiest crust.
- Butter – Unsalted butter is best in this recipe. You can melt it on the stove or microwave before beginning the recipe.
For the Pie Filling
- Cream Cheese – Use full-fat, softened cream cheese for the best flavor and texture. Plus, room-temperature cream cheese is easier to incorporate with other ingredients.
- Rum Extract – Rum extract has a more concentrated flavor and less alcohol by volume than regular light or dark rum. This way, you can get all the rum flavor without the astringent burn of alcohol.
- Pineapple – Crushed pineapple is the most convenient since there’s no prep work involved. Drain off as much liquid as possible so you don’t end up with loose filling.
- Cool Whip – Store-bought cool whip is an effortless inclusion in this recipe. But if you’re not a fan, try making your own stabilized whipped cream!
Toppings (Optional)
- Coconut Flakes
- Whipped Cream- homemade whipped cream is delicious here!
- Maraschino Cherries
How to Make Pineapple Pie
Create the crust.
- Combine all the crust ingredients in a bowl.
- Press the wet-sandy mixture into the bottom of your pie pan. Freeze for 15 minutes to solidify the crust.
Prep the filling.
- Use an electric mixer to combine the cream cheese, sugar, and rum. Fold in the cool whip gently.
- Add the fruit last, so it’s well distributed throughout the filling.
Fill, top, and freeze the pie.
- Fill your frozen crust with cream cheese mixture, smoothing it out. Refrigerate the finished pie for at least 4 hours before serving.
- Toppings are optional and should be added just before plating.
Tips and Tricks
- When folding in the Cool Whip, do it gently. This helps maintain the fluffy, airy texture of the mixture.
- To avoid a mess, crush the graham crackers inside a Ziplock bag. Just ensure it’s not fully zipped so that some air can escape. A food processor will work too.
- Experiment with your crust. I love using graham crackers for this crust. You can substitute other cookies like Golden Oreos or Vanilla Wafers.
- Have fun with the toppings. This pie doesn’t freeze well with toppings, so add them before serving. I love toasted coconut and maraschino cherries to achieve the classic flair of a piña colada.
More Pie Recipes
I’ve got over 40 pie recipes from fruit to chocolate. Be sure to check them out!
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- This is a sweet and creamy Coconut Cream Pie with a custard filling.
- This creamy, easy Pumpkin Pie Recipe is the best one out there! Make sure you check it out this holiday season!
- Strawberry Pie is one of my family favorites! With a delicious flaky crust, and a homemade, sweet strawberry filling the whole family will enjoy!
Love pineapple desserts? My skinny pineapple cupcakes are the guilt free treat you’ve been looking for! Of course the classic pineapple upside down cake is a must make if you haven’t tried my recipe yet.
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Pineapple Pie Recipe
Ingredients
For the Crust
- 3 cups graham cracker crumbs
- ¼ cup sweetened coconut flakes
- ½ cup unsalted butter melted
For the Pie Filling
- 1 package cream cheese, softened 8 ounce
- ½ cup granulated sugar
- 1 teaspoon rum extract
- 1 cup sweetened coconut flakes
- 1 cup crushed pineapple drained
- 1 container Cool Whip, thawed 8 ounce
Optional Toppings
- Whipped cream
- Toasted coconut flakes
- Maraschino cherries
Instructions
- For the crust, in a small or medium bowl, combine the graham cracker crumbs, coconut flakes, and melted butter. Stir or mix with your hands until the butter is well mixed.]
- Press the crumbs into the bottom and sides of a 9-inch pie plate, then freeze for 15 minutes, while you make the filling.
- For the filling, beat the cream cheese, sugar, and rum extract in a large bowl with an electric hand mixer until smooth.
- Fold in the thawed whipped topping until the Cool Whip is completely mixed into the cream cheese mixture.
- Fold in the coconut flakes and crushed pineapple, then spread the filling into the pie crust and smooth out the top.
- Cover the pie with plastic wrap and place in the refrigerator for at least 4 hours, but overnight is best.
- Top with whipped cream, toasted coconut, or maraschino cherries, and serve chilled.
Notes
- Not a fan of Cool Whip? Use our homemade stabilized whipped cream instead!
- To give your pie a pina colada flair, top it with some toasted coconut and maraschino cherries when serving!
- For a sweeter pie crust, use Golden Oreos or vanilla wafers instead.
- Can’t find rum extract? Use vanilla extract instead.
- Storage: Cover with plastic wrap and store in the refrigerator for up to 5 days.
- Freezer: Cover with plastic wrap and foil and store in the freezer for up to 3 months. Thaw in the refrigerator overnight before serving. It’s best to freeze the pie before adding any of the optional toppings.
What can I use in lieu of the coconut in the crust and pie? I LOVE pineapple but HATE coconut. Any ideas? Thanks!
You can leave it out, use pecans, or just add more graham crackers.