Have a refreshing summer dessert with this no-bake pina colada cream pie by Catherine’s Plates! It’s the perfect cool-down treat on a hot sunny day after doing a lot of work. Have a bite and be amazed how an easy recipe can be this delicious and mouth-watering! You can really taste the season with the pineapple and coconut flavors in this dessert. Can’t wait to try this at home? Read on and learn the full recipe.
Ingredients:
For the pie crust:
- 2 1/2 packages of graham crackers (20 pieces)
- 1/4 cup of white granulated sugar
- 1/2 cup of melted butter
For the pie mixture:
- 1 cup of whipping cream
- 1 (8 oz) package of cream cheese (softened)
- 1/4 cup of white granulated sugar
- 1 teaspoon of rum extract
- 1/2 teaspoon of vanilla extract
- 1 (20 oz) of canned crushed pineapple (drained well)
- 1 cup of sweetened coconut flakes
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Instructions:
Step 1:
Put the graham crackers into the food processor and pulse them into fine crumbs. Then add 1/4 cup of white granulated sugar and 1/2 cup of melted butter. Pulse the ingredients until combined.
Step 2:
Get the pie plate and grease it with non-stick cooking spray. Then pour the crumb mixture and press firmly into the bottom and sides. once done, place inside the refrigerator.
Step 3:
In a small bowl, pour heavy whipping cream then beat with an electric hand mixer until soft peaks form and refrigerate.
Step 4:
Put the cream cheese in a large bowl and beat it until creamy. Add 1/2 cup of white granulated sugar, rum extract, vanilla extract, drained crushed pineapple, and coconut flakes. Beat until all the ingredients are combined.
Step 5:
Fold in heavy whipping cream until combined using a spatula. Remove the pie crust from the refrigerator and put the filling on top. Spread evenly.
Step 6:
Cover the pie and refrigerate for at least 4 hours before serving.
No-Bake Pina Colada Cream Pie
