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Pina Colada Paradise: A Slice of the Tropics in Every Bite


Immerse yourself in island bliss with this Pina Colada Pie recipe! Imagine a flaky graham cracker crust cradling a creamy coconut filling bursting with juicy pineapple chunks, crunchy pecans, and pops of bright red maraschino cherries. Toasted coconut adds the final touch of tropical flair, transporting you to a state of pure vacation vibes with every delicious bite.


  • Tropical Crust:
    • 2 cups crushed graham crackers: The base of this delightful pie. They offer a buttery and slightly sweet foundation for the tropical flavors to come.
    • 1/3 cup butter, melted: Binds the graham cracker crumbs together, creating a sturdy and flavorful crust.
  • Creamy Coconut Filling:
    • 2 (8-ounce) packages cream cheese, softened: The heart of the creamy filling. Cream cheese provides a rich and smooth texture, perfectly complementing the other tropical flavors.
    • 1 cup cream of coconut: The essence of the pina colada! Cream of coconut adds a rich coconut flavor and a touch of sweetness.
    • 1 teaspoon rum extract: A hint of rum infuses the filling with a subtle Caribbean warmth (optional).
    • 1 (8-ounce) container frozen whipped topping, thawed: Light and fluffy, the whipped topping adds volume and airiness to the filling, creating a delightful textural contrast.
    • 1 (8-ounce) can crushed pineapple, drained: Chunks of sweet and tangy pineapple add bursts of juicy flavor and tropical vibes.
  • Tropical Accents:
    • 1/2 cup maraschino cherries, chopped: Bright red pops of color and a touch of sweetness and cherry flavor.
    • 1/2 cup chopped pecans: For a satisfying crunch and a nutty counterpoint to the sweetness of the other ingredients.
    • 1/2 cup shredded coconut, toasted: (not included in the original list, but necessary for the full pina colada experience!) Adds a touch of texture and intensifies the coconut flavor.


Toasting Paradise:

  • Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
  • Spread the shredded coconut evenly onto a baking sheet.
  • Bake for 5 minutes, or until golden brown. Keep an eye on it to avoid burning.
  • Once toasted, remove the coconut from the oven and set it aside.

Building the Crust:

  • In a medium bowl, combine the crushed graham crackers and melted butter. Mix well using a fork or spoon until the crumbs are evenly coated with butter.
  • Press the crumb mixture firmly into the bottom and sides of a 9-inch pie pan. This will create the foundation for your tropical paradise.

Creating the Creamy Filling:

  • In a large mixing bowl, using a hand mixer, beat together the softened cream cheese and cream of coconut until light and fluffy. This will take about 3 minutes.
  • Then, stir in the rum extract (optional).

Folding in the Tropical Flavors:

  • Gently fold the thawed whipped topping, drained crushed pineapple, chopped maraschino cherries, and chopped pecans into the creamy coconut mixture. Folding incorporates the ingredients without losing the air in the whipped topping, keeping the filling light and fluffy.

Assembling Your Tropical Escape:

  • Pour the filling into the prepared graham cracker crust.
  • Spread the filling evenly using a spatula.
  • Sprinkle the top of the pie with the toasted coconut for a beautiful and flavorful finishing touch.

Chilling Out:

  • Cover the pie loosely with plastic wrap and refrigerate for several hours, or until the filling is set. This allows the flavors to meld and the crust to firm up.

Slice of Paradise:

  • Once chilled, cut the pie into slices and serve. With every bite, you'll be transported to a tropical oasis, surrounded by the taste of coconut, pineapple, and rum (or the delicious flavors of your variation).

Tips & Variations:

  • For a richer flavor, use full-fat cream cheese instead of Neufchâtel cheese.
  • Don't like rum? You can omit the rum extract or substitute it with another flavor, like vanilla or almond.
  • Want to make it extra boozy? Drizzle some rum over the pineapple before folding it into the filling.