During the summer months, I want dessert options that are cool and creamy. This Frozen Pina Colada Pie fits the bill and is perfect on a hot summer day.
Pineapple and coconut are two of my favorite things so this tropical pie is one of my all-time favorite desserts. Even when I’m dieting (like now), I cut back throughout the day so I can enjoy a piece of this pie.
Once summertime arrives, I completely change my menu around to include lots of grilling out and recipes that don’t require turning on the oven. This Frozen Pina Colada Pie is a go-to dessert that’s easy to make and delicious to eat.
I like that I can make this Pina Colada Pie ahead of time and place it in the freezer. I always use a homemade graham cracker crust, but if you need to save time, a store-bought graham cracker crust works just as well.
Ingredients For Frozen Pina Colada Pie (Full Recipe Below!)
- graham cracker crumbs
- granulated sugar
- butter, melted
- sweetened cream of coconut
- frozen pineapple juice concentrate
- rum extract
- whipped topping
- vanilla ice cream
- Garnish with whipped topping, toasted coconut, and maraschino cherries
Hww To Make A Frozen Pina Colada Pie
For the pie crust, combine graham cracker crumbs, sugar, and butter. Press onto the bottom and up the sides of an ungreased 9-inch pie plate.
Refrigerate for 30 minutes before filling OR bake for 8 minutes until crust is lightly browned. Let cool completely before filling.
Chilling or baking the crust causes it to harden and stand up to the filling. We don’t want our crust breaking apart.
Helpful Hint: Feel free to use a premade graham cracker crust. When I’m in a hurry, that’s what I do!
Soften vanilla ice cream at room temperature. In a bowl, combine the cream of coconut, pineapple juice, rum extract, and whipped topping.
Stir in the softened vanilla ice cream.
Spoon into the pie crust and freeze for several hours or overnight. I usually make mine the day before and store it in the freezer until the next day.
Helpful Hint: Before serving, top the pie with toasted coconut, whipped topping, and maraschino cherries.
You can toast coconut in the oven or on top of the stove. I prefer the stovetop method. Place flaked coconut in a large skillet. Cook over low heat, stirring often until brown and toasted.
Graham Cracker Crust
- 1-1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup butter, melted
- 1/3 cup sweetened cream of coconut
- 1/3 cup frozen pineapple juice concentrate
- 2 teaspoons rum extract
- 1 cup whipped topping
- 1 pint vanilla ice cream, softened
- 1/2 cup flaked, sweetened coconut, toasted
- 9 maraschino cherries
- whipped topping
- Combine the graham cracker crumbs, sugar and melted butter. Press onto the bottom and up the sides of a 9-inch pie plate. Chill in the refrigerator for 30 minutes OR bake at 375º for 8 minutes or until lightly browned. Cool completely before adding filling.
- In a bowl, combine the cream of coconut, pineapple juice, rum extract, and whipped topping.
- Place the softened ice cream into a large bowl. Stir in the coconut mixture until well combined.
- Spoon into prepared pie crust. Freeze for several hours or overnight. Remove from the freezer and let sit for 5 minutes.
- Before serving, sprinkle with toasted coconut and top with whipped cream and maraschino cherries. (Toast the coconut in a skillet on low heat. Cook, stirring often until brown and toasted.)
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Amount Per Serving Calories 570Total Fat 32gSaturated Fat 19gTrans Fat 0gUnsaturated Fat 12gCholesterol 46mgSodium 382mgCarbohydrates 66gFiber 4gSugar 40gProtein 5g
What’s your favorite summertime dessert?
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Originally posted in June 2018, updated June, 2021