Frozen Pina Colada Pie Recipe

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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.

Yield: 8 servings