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Tropical Piña Colada Pie

Tropical Piña Colada Pie

You don't have to travel far for a taste of the tropics with this fun dessert idea with a creamy no bake filling. Pineapple and coconut stand out in this delicious pie.

Prep time35 min
Total time3hr 35min
ServingsMakes 8 servings.
  • 8 HONEY MAID Honey Grahams, finely crushed
  • ¼ cup sugar
  • ⅓ cup butter or margarine, melted
  • ⅔ cup boiling water
  • 1 pkg. (3 oz.) pineapple gelatin
  • 4 oz. (1/2 of 8-oz. pkg.) brick cream cheese, softened
  • 1 can (8 oz.) crushed pineapple in juice, undrained
  • 2 Tbsp. coconut-flavored rum or cold water
  • 2 cups thawed frozen whipped topping, divided
  • ¼ cup EACH flaked coconut and sliced almonds, toasted, divided
  • Heat oven to 375°F.
  • Combine graham crumbs, sugar and butter; press onto bottom and up side of 9-inch pie plate.
  • Bake 8 to 10 min. or until lightly browned.  Cool completely.
  • Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Beat cream cheese in large bowl with mixer until creamy. Gradually beat in gelatin. Add pineapple, rum and 1 cup whipped topping; stir with whisk until blended.
  • Sprinkle 2 Tbsp. EACH coconut and nuts onto bottom of crust; cover with whipped topping mixture. Refrigerate 3 hours or until firm.
  • Top with remaining whipped topping just before serving. Sprinkle with remaining coconut and nuts.
Recipe Tips
  • Variation
    Add 1/2 tsp. rum extract if substituting water for the rum. 
  • For a No-Bake Pie
    Prepare crust as directed but do not bake.  Refrigerate until ready to fill.
  • Substitute
    Prepare using 1-1/2 cups HONEY MAID Graham Cracker Crumbs.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 20g 
   Saturated fat 12g 
   Trans fat 0g 
Cholesterol 35mg 
Sodium 200mg 
Carbohydrate 32g 
   Dietary fiber 1g 
   Total sugars 22g 
   Added sugars 17g 
Protein 3g 
Vitamin A10 %DV
Vitamin C4 %DV
Vitamin D0 %DV
Calcium2 %DV
Iron6 %DV
Potassium2 %DV

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