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This image shows a luscious pina colada pie in a round white baking dish, topped with a fluffy cream cheese coconut topping and a generous sprinkle of grated coconut.

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.
    This image shows a buttery graham cracker crust being pressed evenly into a baking dish and baked to golden perfection, forming the base of the pina colada pie.
  • 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.
    This image shows creamy coconut and softened cream cheese being mixed together in a bowl, creating the rich and tropical filling for the pina colada pie.
  • 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.
    This image shows the assembly of the pina colada pie, with layers of pineapple and coconut cream filling being added to the crust before the final bake.
  • 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.
    This image shows a chilled slice of pina colada pie being served, revealing layers of pineapple, creamy coconut filling, and a crisp golden crust.
  • 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.
    This image shows the chilled pina colada pie being topped with a cloud of whipped cream and a final scattering of coconut flakes for a dreamy tropical finish.

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.