Piña Colada Icebox Pie

Flavors of a favorite beachy cocktail fill this easy, breezy Pina Colada Icebox Pie.

Hands On Time:
25 mins
Total Time:
6 hrs 20 mins
8 servings

Press the crumb mixture all the way up the sides of the pie plate before baking; otherwise, you'll end up with a thick, uneven crust that's too shallow to hold the filling.

Piña Colada Icebox Pie

Jennifer Davick


  • 2 cups pecan shortbread cookie crumbs (about 16 cookies)

  • 1 cup sweetened flaked coconut

  • 1/4 cup butter, melted

  • 1/3 cup sugar

  • 2 tablespoons cornstarch

  • 1 (8-oz.) can crushed pineapple in juice

  • 1 (8-oz.) package cream cheese, softened

  • 1 1/2 cups cream of coconut, divided

  • 2 large eggs

  • 1 cup whipping cream

  • Garnishes: lightly toasted shaved coconut, pineapple wedges, fresh pineapple mint sprigs


  1. Preheat oven to 350°F. Stir together first 3 ingredients; firmly press on bottom and up sides of a lightly greased 9-inch pie plate. Bake 10 to 12 minutes or until lightly browned. Transfer to a wire rack; cool completely (about 30 minutes).

  2. Stir together sugar and cornstarch in a small heavy saucepan; stir in pineapple. While stirring constantly, bring to a boil over medium-high heat; cook (keep stirring!) 1 minute or until thickened. Remove from heat; cool completely (about 20 minutes).

  3. Beat cream cheese at medium speed with a heavy-duty electric stand mixer, using whisk attachment, until smooth. Gradually add 1 cup cream of coconut, beating at low speed just until blended. (Chill remaining 1/2 cup cream of coconut until ready to use.) Add eggs, 1 at a time, beating just until blended after each addition.

  4. Spread cooled pineapple mixture over bottom of piecrust; spoon cream cheese mixture over pineapple mixture.

  5. Bake at 350° for 38 to 42 minutes or until set. Cool completely on a wire rack (about 1 hour). Cover and chill 4 hours.

  6. Beat whipping cream at high speed until foamy. Gradually add remaining 1/2 cup cream of coconut, beating until soft peaks form; spread over pie.


Note: We tested with Keebler Sandies Pecan Shortbread and Coco López Cream of Coconut.

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