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Top-down image of the finished tropical coconut pineapple cream pie, beautifully garnished with swirls of whipped cream and bright red maraschino cherries on top. The golden crust holds layers of coconut custard and pineapple topping. The pie is presented on a clean white marble surface, capturing the vibrant, creamy, and tropical essence of the dessert.

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
Cook Time 25 minutes
Chill time 4 hours
Total Time 4 hours 55 minutes
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.
    A top-down image showing the crushed vanilla wafers, unsweetened coconut flakes, light brown sugar, kosher salt, and melted butter combined in a clear glass bowl. The golden crumbly mixture has been pressed into a 9-inch pie pan, ready to be baked. The preparation is happening over a clean white marble countertop, capturing the crust before baking.
  • 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.
    Top-down view of coconut custard being cooked in a stainless steel saucepan over medium heat. The mixture includes flour, sugar, kosher salt, full-fat coconut milk, regular milk, and eggs, now thickening into a smooth custard. A spatula rests nearby, and ingredients like vanilla extract and coconut rum sit beside the pot. Everything is arranged on a white marble counter.
  • Pour custard into crust: Spread the custard evenly into the cooled crust. Refrigerate for 1 hour to set.
    A top-down image of warm coconut custard being poured and spread into the completely cooled vanilla wafer pie crust using a white spatula. The custard has a creamy consistency and fills the crust evenly. A glass bowl with leftover custard and measuring cups are in the background, all set on a clean white marble countertop.
  • 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.
    Top-down image of the pineapple topping cooking in a small nonstick saucepan. The mixture includes crushed pineapple, lime juice, sugar, cornstarch, and optional coconut rum, now thickened into a glossy, fruity layer. A small whisk lies nearby and measuring spoons with lime juice and sugar sit beside the pan on a white marble surface.
  • Add pineapple topping: Once cooled, gently layer the pineapple mixture over the custard. Chill for at least 3 more hours.
    Top-down view of the chilled coconut custard layer being topped with the cooled pineapple mixture. A small offset spatula is used to gently spread the bright yellow pineapple topping evenly over the custard inside the pie crust. The scene is kept simple, with ingredients like lime and cornstarch nearby on the white marble countertop.
  • Whip the cream: Beat heavy cream, sugar, vanilla, and optional coconut cream until soft peaks form.
    Top-down image of freshly whipped cream in a glass mixing bowl, beaten to soft peaks using a hand mixer. The ingredients—heavy cream, sugar, vanilla extract, and optional coconut cream—are seen around the bowl. The setup is clean and minimalistic, capturing the fluffy texture of the cream over a white marble countertop.
  • 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!
    Top-down image of the finished tropical coconut pineapple cream pie, beautifully garnished with swirls of whipped cream and bright red maraschino cherries on top. The golden crust holds layers of coconut custard and pineapple topping. The pie is presented on a clean white marble surface, capturing the vibrant, creamy, and tropical essence of the dessert.