This Piña Colada Pie has been a tropical escape for my family on more than one rainy afternoon. I first assembled this combination while unpacking a can of crushed pineapple and a lonely jar of coconut extract after a summer party; the bright, sweet-tart pineapple balanced against a smooth, boozy hint of coconut rum captured the exact flavor of a chilled cocktail in a slice. It matters because it delivers both nostalgia and sunshine in one forkful: a crisp buttery base, a silky coconut layer, and a glossy pineapple topping. Every texture plays a role and every bite triggers memories of beach vacations and slow evenings on the porch.

I remember serving this pie at a July potluck, where skeptical friends assumed it would be too sweet. They were surprised by the clean citrus-accented brightness from the pineapple and the rounded cream cheese base that kept the pie from tasting sugary or cloying. The cream topping, spiked subtly with pineapple juice and coconut extract, finishes the dessert with a soft cloud that complements toasted coconut flakes and maraschino cherries. This version is easy to pull together, can be prepped ahead, and reliably disappears from the table.

Ingredients

• Unbaked pie crust: Use one 9-inch store-bought unbaked pie crust or a homemade 9-inch crust for a flaky, buttery base. If buying, I like premade refrigerated crusts from trusted brands for consistent results.
• Pineapple filling: 2/3 cup granulated sugar and 3 tablespoons cornstarch thicken crushed pineapple and its juice into a glossy gel. Use a 16-ounce can of crushed pineapple with juice for the best texture.
• Coconut cream layer: 6 ounces cream cheese, softened, and 1/2 cup sugar create a smooth base. Two teaspoons coconut extract and one tablespoon coconut rum give a pronounced tropical character; fold in 6 ounces of whipped topping for lightness.
• Whipped cream: 2/3 cup heavy whipping cream sweetened with 1/4 cup plus 2 tablespoons powdered sugar, plus 2 tablespoons pineapple juice and 1/4 teaspoon coconut extract for a flavored, stable topping.
• Garnish: Fresh pineapple slices, toasted sweetened coconut flakes, and maraschino cherries finish the pie visually and texturally. Toast the coconut until golden for a nutty contrast.

Instructions

Prepare the crust: Bake the unbaked 9-inch pie crust according to package instructions until golden and set. Typically this is 10 to 12 minutes at 425 degrees Fahrenheit, with edges covered halfway through if they brown too quickly. Allow the crust to cool completely on a wire rack so the fillings do not cause steaming that softens the crust. Make the pineapple gel: In a medium saucepan, whisk together 2/3 cup sugar and 3 tablespoons cornstarch. Add a 16-ounce can of crushed pineapple with its juice, reserving 2 tablespoons of juice for the whipped cream, plus 2/3 cup water. Cook over medium-high heat, stirring constantly to prevent scorching. When the mixture thickens and reaches a gentle boil, continue cooking and stirring for 90 seconds to cook out the starchy flavor. Remove from heat and stir in 1/4 teaspoon vanilla. Cool about 10 minutes. Prepare the coconut cream layer: Beat 6 ounces softened cream cheese with 1/2 cup sugar, 2 teaspoons coconut extract, and 1 tablespoon coconut rum until smooth and creamy. Fold in 6 ounces of thawed whipped topping until the mixture is light but still spreadable. This layer provides stability and a clean coconut flavor that prevents the pie from tasting overly sweet. Assemble the pie: Spread the cream cheese mixture into the cooled pie crust in an even layer. Spoon the warm but not hot pineapple gel over the coconut layer and smooth gently. Chill the assembled pie in the refrigerator for at least 3 hours or until firm to the touch; chilling allows the pineapple gel to set and the layers to meld. Make and apply whipped cream: Whip 2/3 cup heavy cream until it begins to thicken. Add 1/4 cup plus 2 tablespoons powdered sugar, 2 tablespoons reserved pineapple juice, and 1/4 teaspoon coconut extract. Continue whipping to stiff peaks. Spread the whipped topping over the chilled pie and garnish with pineapple slices, toasted coconut, and maraschino cherries. Serve: For clean slices, chill the pie at least 4 hours or overnight. Use a sharp knife warmed under hot water and wiped dry between cuts. Store leftovers covered in the refrigerator for up to 3 days.

Storage Tips

Store the pie in the refrigerator covered loosely with plastic wrap or a pie dome to prevent condensation on the whipped cream. Keep the pie on a middle shelf away from strong-smelling foods so the delicate coconut and pineapple aromas remain pure. For best slicing and texture, chill at least 4 hours before serving; overnight yields the cleanest slices. If you need to freeze, wrap the pie tightly in plastic wrap and aluminum foil and freeze for up to 1 month. Thaw overnight in the refrigerator and refresh the top with a quick whipped cream before serving to revive the presentation.

Ingredient Substitutions

To accommodate dietary needs, swap the regular heavy cream for coconut cream for a dairy-free alternative, though the flavor will be richer and slightly different. Use a gluten-free pie crust if you require a wheat-free option; note that texture will vary with different crust blends. If you do not have cool whip, replace it with an equal volume of whipped heavy cream stabilized with a teaspoon of powdered sugar. For a less sweet variation, reduce the sugar in the pineapple filling by one to two tablespoons; the cornstarch amount should remain the same to maintain gel structure.

Serving Suggestions

Serve slices chilled with a small wedge of fresh pineapple or a sprinkle of toasted coconut on each plate. Pair with a scoop of vanilla bean ice cream or a lightly sweetened lime curd for contrast. For a brunch setting, offer small slices alongside coffee and citrus muffins. The pie also makes a festive finale to a barbecue when garnished with fresh mint and a few extra pineapple chunks for brightness.

Cultural Background

The flavors of this pie are inspired by the classic tropical cocktail that pairs pineapple and coconut. While the origin of Piña Coladas is linked to Caribbean coastal culture, adapting those flavors into a layered chilled dessert has become common in American home baking. This pie reflects a fusion of tropical ingredients with comfortable American baking techniques, translating a drink's flavors into textures that satisfy those seeking a summery dessert without the bar.

Seasonal Adaptations

In summer, use fresh crushed pineapple reduced slightly to intensify the flavor and swap the coconut extract for fresh toasted coconut. In winter, warm spices like a light dusting of toasted nutmeg or a rum-soaked cherry garnish can make the pie feel cozy. For holiday occasions, serve mini versions in tart pans as festive individual desserts, increasing presentation value while keeping the recipe scaffold intact.

Meal Prep Tips

Prepare the pineapple gel and cream layer a day ahead and store each in airtight containers in the refrigerator. Assemble the pie the day you plan to serve for the best appearance and texture. When transporting to events, freeze the pie for 30 minutes in a shallow pan to firm the top slightly, making it easier to move without damage. Bring along toasted coconut and fresh pineapple to garnish on site for the freshest look.

This pie is a simple, crowd-pleasing way to bring tropical flavor to any table. Make it your own by adjusting sweetness levels, trying different crusts, or scaling to mini tarts for parties. There is real joy in serving a slice that tastes like sunshine and invites stories and smiles around the table.