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Pina Colada Pie Recipe

Pina Colada Pie is a tropical dream in dessert form—featuring a golden cookie-pecan crust, a vibrant fresh pineapple layer, and a silky coconut-rum cream cheese filling. It’s finished with fluffy whipped cream and toasted coconut for a cool, creamy escape in every bite.
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Prep Time 25 minutes
Cook Time 1 hour
chill time 4 hours 35 minutes
Total Time 6 hours
Course Dessert
Cuisine American
Servings 6 people
Calories 790 kcal

Equipment

  • 9-inch pie plate
  • Food processor
  • Saucepan
  • Mixing bowls (at least 2)
  • Electric mixer or stand mixer
  • Whisk
  • Measuring cups and spoons
  • Wire cooling rack

Ingredients
  

Coconut Layer

  • 2 tsp lime zest
  • 8 oz package cream cheese, at room temperature
  • 1 tsp rum extract
  • ¾ cup sweetened coconut cream
  • 2 large eggs

Crust

  • 15 shortbread cookies
  • ½ cup sweetened flaked coconut
  • Nonstick cooking spray, for the pie plate
  • ¼ tsp kosher salt
  • 4 tbsp unsalted butter, at room temperature
  • ½ cup toasted pecans

Topping

  • ¼ cup confectioners' sugar 
  • 2 cups heavy cream
  • ½ cup sweetened flaked coconut

Fresh Pineapple Layer

  • 2 tbsp cornstarch
  • 1½ cups finely diced or grated fresh pineapple
  • 1 lime juice
  • ½ cup granulated sugar

Instructions
 

  • Preheat the oven to 350°F and spray a 9-inch pie plate with nonstick cooking spray.
  • In a food processor, grind the cookies and pecans into fine crumbs, then add the coconut, melted butter, and salt and pulse to combine.
  • Press this mixture evenly into the pie plate, covering the bottom and sides.
  • Bake for 10 to 12 minutes until lightly browned and set it aside to cool slightly on a wire rack.
  • Leave the oven on.
  • In a saucepan, combine the chopped pineapple and granulated sugar.
  • In a small bowl, mix the cornstarch with lime juice, then stir it into the saucepan.
  • Bring to a boil over medium-high heat while whisking continuously.
  • Let it cook for about a minute until thickened, then transfer to a bowl and allow to cool.
  • Using a stand mixer or electric mixer, beat the cream cheese until very smooth.
  • Add the coconut cream, lime zest, and rum extract, mixing until fully combined.
  • Beat in the eggs one at a time until smooth.
  • Spoon the cooled pineapple mixture into the prepared crust, then pour the coconut cream cheese mixture on top.
  • Bake for 40 to 50 minutes, until the center is set.
  • Tent the crust edges with foil if they darken too quickly.
  • Cool the pie on a wire rack, then cover and refrigerate for at least 4 hours or overnight.
  • Before serving, whip the heavy cream and confectioners’ sugar to soft peaks and spread it over the chilled pie.
  • Finish with a generous sprinkle of shredded coconut.

Notes

  • Fresh pineapple gives a bright, tangy contrast—avoid canned pineapple for best results.
  • Coconut cream is thicker than coconut milk; look for it in the international aisle.