Pina Colada Cream Pie
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Last Updated on February 3, 2021 by Lisa Johnson
Your friends and family will go crazy for this baked Pina Colada Cream Pie with pineapple filling, coconut cream and topped with whipped cream…Aloha! This delicious pie recipe is made without rum, so it will be perfect for all of the family members at your next holiday meal. I am willing to bet that they will all love it!!
For even more pineapple and coconut inspired recipes, check out my Tropical Pina Colada recipes page.
We start with your favorite pie crust, then layer on a crushed pineapple filling, topped with a coconut cream filling and fluffy whipped cream to pull it all together! You will almost feel like you are sitting on a tropical island…almost!
How to make a baked Pina Colada Cream Pie:
Bake or purchase a 9-inch Pie Crust. If baking from scratch, bake for 10 minutes until light brown. Place on a wire rack and allow to cool completely.
For the Pineapple Filling:
Whisk together the cornstarch and sugar in a saucepan. Pour in the crushed pineapple, including the juice.
Allow mixture to come to a boil, stirring constantly. Cook for one minute or until thickened. Remove from heat and allow to cool, about 20 minutes.
For the Coconut Cream Filling:
Beat the cream cheese until smooth. Add in coconut cream and rum extract, beat just until blended. Add the eggs, one at a time, and beat until combined.
Spread the cooled pineapple filling over the pie crust.
Next, pour the coconut filling over the pineapple filling.
Bake in a preheated 350 degree oven for 40 to 50 minutes, or until set.
Cool completely on a wire rack. Cover and chill in the refrigerator for at least 4 hours.
Beat the whipped cream until soft peaks form. Add the coconut or rum extract and the powdered sugar. Continue beating until desired consistency.
Spread over the chilled pie.
Garnish with toasted coconut, coconut chips, pineapple slices, etc. Chill until ready to serve.
I waited to add a dried pineapple wedge, maraschino cherry and cocktail umbrella to each individual slice before serving.
Recipe Tips & Tricks
- Perfect Pie Crust recipe. I was short on time and used a pre-made crust from the refrigerator section, which shrunk up. It is still delicious, just not as perfect as I would have liked. Lesson learned.
- Feel free to use vanilla extract instead of the rum extract.
- For more coconut flavor, substitute a 1/2 cup of chilled coconut milk (the Thai Kitchen type in a can) for 1/2 cup of whipping cream when you make the topping. I tried using coconut cream (Coco Lopez) but it is too runny and would not set.
- The coconut cream used for the filling is the same Coco Lopez that is used to make Pina Colada cocktails. It is sweetened, so that is why there is barely any sugar added to this recipe.
- Store this pie in the refrigerator for up to 3 days, wrapped with plastic or in a plastic pie carrier that seals.
More delicious Pina Colada inspired recipes:
- Traditional Pina Colada – fresh pineapple juice, whipping cream, coconut cream and rum
- Classic Pina Colada – rum, coconut cream and canned pineapple juice
- Pina Colada Ice Cream
- Deb’s Pina Colada Pie Jars
- Pina Colada Donuts
Enjoy!!
Pina Colada Pie
Ingredients
- 1 9-inch pie crust homemade or purchased
Pineapple Filling
- ⅓ cup granulated sugar
- 2 Tablespoons cornstarch
- 8 ounce can crushed pineapple including juice
Coconut Filling
- 8 ounce package cream cheese softened
- 1 cup Coco Lopez coconut cream
- 2 large eggs
- 1 teaspoon rum extract substitute pure vanilla if desired
Whipped Cream Topping
- 1.5 cups heavy whipping cream can substitute coconut cream, see note below
- 2 Tablespoons powdered sugar
- 1 teaspoon coconut or rum extract optional
Instructions
- Bake or purchase a 9-inch Pie Crust. If baking from scratch, bake for 10 minutes until light brown. Place on a wire rack and allow to cool completely.
Pineapple Filling
- Whisk together the cornstarch and sugar in a saucepan. Pour in the crushed pineapple, including the juice.
- Allow mixture to come to a boil, stirring constantly. Cook for one minute or until thickened. Remove from heat and allow to cool, about 20 minutes.
Coconut Cream Filling
- Beat the cream cheese until smooth. Add in coconut cream and and rum extract, beat just until blended. Add the eggs, one at a time, and beat until combined.
- Spread the cooled pineapple filling over the pie crust.
- Next, pour the coconut filling over the pineapple filling.
- Bake in a preheated 350 degree oven for 40 to 50 minutes, or until set.
- Cool completely on a wire rack. Cover and chill in the refrigerator for at least 4 hours.
Whipped Cream Topping
- Beat the whipped cream until soft peaks form. Add the coconut or rum extract and the powdered sugar. Continue beating until desired consistency.
- Spread over the chilled pie.
- Garnish with toasted coconut, coconut chips, pineapple slices, etc. Chill until ready to serve.
Notes
- I waited to add a dried pineapple wedge, maraschino cherry and cocktail umbrella to each individual slice before serving.
- Perfect Pie Crust recipe. I was short on time and used a pre-made crust from the refrigerator section, which shrunk up. It is still delicious, just not as perfect as I would have liked. Lesson learned.
- Feel free to use vanilla extract instead of the rum extract.
- For more coconut flavor, substitute a 1/2 cup of chilled coconut milk (the Thai Kitchen type in a can) for 1/2 cup of whipping cream when you make the topping. I tried using coconut cream (Coco Lopez) but it is too runny and would not set.
- The coconut cream used for the filling is the same Coco Lopez that is used to make Pina Colada cocktails. It is sweetened, so that is why there is barely any sugar added to this recipe.
I absolutely love this pie Lisa! I’m a big pina colada fan.
Thank you Deb!!