Our 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!
Prep Time20 minutesmins
Cook Time4 hourshrs
Total Time4 hourshrs20 minutesmins
Course: Pies and Tarts
Cuisine: American
Keyword: no bake pineapple pie, pina colada pie, pineapple pie recipe
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.
Fol 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.
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.