A slice of Pina Colada Pie on a wavy plate topped with a cherry and blue cocktail umbrella
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5 from 1 vote

Pina Colada Pie

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!
Prep Time15 mins
Cook Time1 hr
Chill Time4 hrs
Total Time5 hrs 15 mins
Course: Dessert
Cuisine: American
Keyword: recipe, baked, cream, coconut, easy, creamy, custard, crust, pineapple, tropical, Hawaiian, pie
Servings: 8 Servings
Calories: 612kcal
Author: Lisa Johnson


  • 1 9-inch pie crust homemade or purchased

Pineapple Filling

  • 1/3 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


  • 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.


  • 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.


Calories: 612kcal | Carbohydrates: 57g | Protein: 6g | Fat: 40g | Saturated Fat: 24g | Cholesterol: 145mg | Sodium: 249mg | Potassium: 152mg | Fiber: 2g | Sugar: 40g | Vitamin A: 1127IU | Vitamin C: 3mg | Calcium: 74mg | Iron: 1mg