The Creamy Coconut-Pineapple Pie That’s Basically a Vacation in Every Bite!

There’s something wildly satisfying about a dessert that doesn’t just taste good—it transports you. This Pina Colada Pie does exactly that. One bite, and you’re somewhere warm and breezy, holding a frosty drink, and somehow forgetting that your kitchen sink is full of dishes.

That’s the magic of this pie: it captures the tropical bliss of a pina colada, but in a sliceable, creamy, crunchy form that hits all the right notes—sweet, tangy, coconutty, and buttery. It’s no wonder people are searching for this recipe more than ever.

The main benefit? It feels indulgent, but it’s surprisingly light, thanks to the coconut milk custard and fresh pineapple filling. It’s a brilliant alternative to heavier pies, especially during warmer months or after a big meal.

And hey, if you’re building a summer dessert table, serve it next to something cozy like Piña Colada for a double tropical boost or something fresh and nostalgic like this Shrimp Ceviche. Together, they hit all the flavor notes—comfort, freshness, and tropical sweetness.

I first made this pie for a family cookout last summer, not expecting it to compete with Grandma’s chocolate cake. Let’s just say… it disappeared first. Even my uncle, who “doesn’t do fruit desserts,” came back for seconds.

Every layer is crafted to stand out—the nutty vanilla wafer crust, the silky coconut custard, the tart pineapple glaze, and that cloud-like whipped cream finish. It’s sunshine in pie form. If you make it, I’d love to hear how it turns out—or if you put your own spin on it!

My Favorite Things About This Recipe!

• It’s Basically a Cocktail in Pie Form: I never expected a pie to capture the vibe of a pina colada so perfectly, but this one does it effortlessly. Sweet pineapple, creamy coconut, a touch of rum—it’s sunshine in every bite.
• Perfect for Lazy Hosts (Like Me!): I love desserts that don’t stress me out. This pie can be made ahead, stored easily, and still impresses at the table. It travels well, too—no slouching, melting, or losing its wow factor.
• It’s Flexible with What’s in Your Pantry: Ran out of vanilla wafers? No problem. I’ve tried it with graham crackers and even crushed Bischoff cookies. The crust still turns out buttery, crisp, and downright addictive.
• Light but Luscious: The coconut custard is creamy without being too rich—just the kind of dessert you want after a heavy meal, like BBQ ribs or burgers.
• A Sweet Treat Without the Crash: Coconut milk satisfies your sugar cravings in a mellow, nourishing way. (Bonus: Coconut milk is known to help stabilize blood sugar. Your body will thank you.)

Pina Colada Pie Recipe

A tropical dream pie bursting with creamy coconut custard, tangy pineapple, and a buttery vanilla wafer crust—this Pina Colada Pie tastes like sunshine in every bite, no beach required!

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Prep Time 30 minutes mins

Cook Time 25 minutes mins

Chill time 4 hours hrs

Total Time 4 hours hrs 55 minutes mins

Course Dessert

Cuisine American

Servings 10

Calories 491 kcal

Equipment

• Mixing bowls
• Whisk
• Saucepan
• 9-inch pie pan
• Food processor or rolling pin (for crust)
• Spatula
• Measuring cups and spoons
• Electric mixer or hand whisk (for whipped cream)
• Fine mesh strainer (optional, for a smooth custard)

Ingredients

  

For the coconut custard:

• 1/4 32g cup all-purpose flour
• 1/2 100g cup sugar
• 1/2 teaspoon kosher salt
• 1 13.5 ounce can full fat coconut milk
• 1/2 cup milk
• 2 large eggs
• 2 tablespoons unsalted butter
• 1 tablespoon coconut rum optional
• 1 1/2 teaspoons vanilla extract

For the pineapple layer:

• 10 ounces crushed pineapple in juice half a large can
• 2 tablespoons sugar
• 1 1/2 tablespoons cornstarch
• 2 teaspoons lime juice
• 1 tablespoon coconut rum optional

For the crust:

• 35 4.2 ounces/120g vanilla wafer cookies
• 3/4 cup unsweetened coconut flakes divided
• 1 tablespoon light or dark brown sugar packed
• 1/4 teaspoon kosher salt
• 1/3 cup unsalted butter melted

For the whipped cream:

• 1 1/2 cups heavy cream
• 2 tablespoons sugar
• 1/2 teaspoon vanilla extract
• 1/4 cup coconut cream shaken, room temperature (optional)

For garnish:

• 8 maraschino cherries with stems drained (optional)

Instructions

 

• Make the crust: Crush vanilla wafers and mix with coconut flakes, sugar, salt, and melted butter. Press into a pie pan and bake at 350°F (175°C) for 10 minutes. Cool completely.
  
• Prepare coconut custard: Whisk flour, sugar, salt, coconut milk, milk, and eggs in a saucepan. Cook over medium heat until thick. Stir in butter, vanilla, and rum. Let it cool slightly.
  
• Pour custard into crust: Spread the custard evenly into the cooled crust. Refrigerate for 1 hour to set.
  
• Make pineapple layer: In a small pan, cook crushed pineapple, sugar, lime juice, cornstarch, and rum (optional) until thickened. Cool before spreading over the custard.
  
• Add pineapple topping: Once cooled, gently layer the pineapple mixture over the custard. Chill for at least 3 more hours.
  
• Whip the cream: Beat heavy cream, sugar, vanilla, and optional coconut cream until soft peaks form.
  
• Top and decorate: Spread or pipe whipped cream on top. Garnish with maraschino cherries and toasted coconut if desired.
• Serve and enjoy: Slice, serve chilled, and enjoy your tropical escape!
  

Nutrition Info:

Insider Tips For Perfecting Your Pina Colada Pie!

• Toast the Coconut for Extra Flavor:
  Before adding coconut flakes to the crust, take a few minutes to toast them. It brings out a deeper, nuttier flavor and adds a subtle roasted edge to the pie that’s sure to impress.
• Stir the Custard Low & Slow:
  When making the custard, stir gently over low heat as it thickens. This technique ensures a velvety smooth texture without any graininess, elevating the overall creaminess.
• Fix a Puffed or Cracked Crust:
  If your crust puffs or cracks during baking, don’t stress. Simply press it gently with the back of a spoon while it’s still warm to reshape it perfectly.
• Strain for a Smooth Custard:
  For that flawless, silky finish, strain your custard through a mesh sieve before filling the pie. It takes seconds but makes a huge difference in the texture and presentation.
• Chill Your Whipped Cream Tools:
  Chill your bowl and beaters for 10 minutes before whipping the cream. This step helps you achieve stiffer, fluffier peaks, especially important during hot weather when the cream can soften too quickly.
• Let the Pineapple Layer Cool:
  Always allow the pineapple mixture to cool completely before adding it to the custard. Warm pineapple can soften the set custard, leading to a messier pie.
• Freeze Before Transporting:
  Planning to take this pie somewhere? Freeze it for 30 minutes before you go. It’ll stay firmer during travel and look beautifully intact when you slice it later.

John Lee

John Lee’s love for cooking is deeply rooted in family tradition. Growing up, the men in his family took charge of the kitchen, turning every meal into a special occasion. From weekend barbecues to holiday feasts, food was more than sustenance—it was a way to connect.

Inspired by this upbringing, John developed a passion for creating dishes that bring people together. After meeting Joe Miller through mutual friends, he joined Food Landscape Insight to share his love for simple yet extraordinary cooking, crafting meals that tell a story and create lasting memories.