Pina Colada Pie Recipe

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Ingredients

  • 1 (9-inch) graham cracker pie crust
  • 1 can (8 oz) crushed pineapple, drained
  • 1/2 cup cream of coconut (like Coco Lopez)
  • 1/4 cup sweetened condensed milk
  • 1 cup shredded sweetened coconut
  • 1 tub (8 oz) whipped topping (Cool Whip), thawed
  • Maraschino cherries (for garnish, optional)
  • Pineapple slices or chunks (for garnish, optional)

Instructions

  1. In a large mixing bowl, combine the drained crushed pineapple, cream of coconut, sweetened condensed milk, and shredded coconut.
  2. Fold in the whipped topping gently until everything is well combined and creamy.
  3. Spoon the mixture into the graham cracker crust and smooth the top.
  4. Cover and refrigerate for at least 4 hours, or until firm.
  5. Before serving, garnish with maraschino cherries and pineapple slices if desired.
  6. Slice, serve, and enjoy that tropical Pina Colada flavor!

Would you like a toasted coconut topping or a rum-flavored version too?

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