Pina Colada Pie

Ohhh yes! 🥥🍍🍰 Piña Colada Pie is tropical, creamy, and utterly dreamy—like a vacation in dessert form. Here’s a full recipe that’s smooth, boozy-optional, and totally indulgent.

---

🍍🥥 Piña Colada Pie

Ingredients (9-inch pie)

Crust

• 1¾ cups graham cracker crumbs

• ⅓ cup sugar

• 6 tbsp unsalted butter, melted

Filling

• 1 can (14 oz) sweetened condensed milk

• ½ cup pineapple juice

• 1 tsp vanilla extract

• 1 cup crushed pineapple, drained

• 1 cup shredded coconut (sweetened or unsweetened)

• 1 cup heavy cream, whipped

• Optional: 2–3 tbsp rum or coconut rum

Topping

• ½ cup whipped cream

• Toasted coconut

• Pineapple chunks for garnish

---

Instructions

1. Make the crust

1. Mix graham cracker crumbs, sugar, and melted butter.

2. Press firmly into a 9-inch pie pan.

3. Chill 15–20 minutes or bake at 350°F (175°C) for 8–10 minutes for extra crispness. Cool.

2. Prepare the filling

1. In a large bowl, mix sweetened condensed milk, pineapple juice, and vanilla.

2. Fold in crushed pineapple, shredded coconut, and whipped cream.

3. Add rum if using.

3. Assemble

1. Pour filling into the prepared crust.

2. Smooth the top and chill at least 4 hours (overnight = best).

4. Add topping

• Spread whipped cream over the set filling.

• Sprinkle toasted coconut and garnish with pineapple chunks.

---

Tips & Variations

• No-bake option: Keep crust unbaked; pie sets in fridge.

• Extra coconutty: Mix in toasted coconut instead of raw.

• Mini pies: Make in individual tart pans for parties.

• Non-alcoholic: Skip the rum—still tropical and dreamy.

This pie is light, creamy, and packed with tropical flavor—like piña colada in dessert form without the beach tan 😎🍍

I can also give a super-easy blender version that’s ready in 15 minutes and still sets like magic. Do you want me to share that?