This Pina Colada Ice Cream Pie tastes just like summer! And, it’s super quick to pull together!
Summer is coming and it’s time for a fun, easy and refreshing dessert. Try this Tropical Pina Colada Ice Cream Pie and let it transport you away to a tropical retreat. It is easy to make and only needs a few ingredients.
This tropical dessert will take you away as you taste each creamy bite of vanilla, pineapple, toasted coconut and whipped cream. And let’s not forgot to add a few cherries to finish it off. I added rum extract, buy you can use real rum should you choose.
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I love to make easy desserts and this one fits the bill. You can make it in 10 minutes and freeze it overnight or a few hours and it’s done. You just add the whipped cream, toasted coconut and cherries before serving.
I make my toasted coconut in batches and I use it on cupcakes other desserts. By making it in advance, I can pull it out at any time. It only takes a few minutes to make and gives the coconut a wonderful flavor and a little crunch.
Here are some other recipes you may like:
No Bake Strawberry Chiffon Pie
Chocolate Covered Strawberry Pie
For more recipe inspiration, be sure to check out these pages on It is a Keeper:
Tropical Pina Colada Ice Cream Pie
Tropical Pina Colada Ice Cream Pie
Ingredients
- 4 cups vanilla ice cream - softened
- 1/2 cup cream of coconut - found in liquor aisle
- 8 oz can crushed pineapple drained
- 1 tsp rum extract
- 1 Prepared graham cracker pie crust
- 1 cup Whipping Cream
- Toasted Coconut
- Maraschino Cherries
Instructions
- Let Ice Cream Soften and Add to large bowl along with cream of coconut, pineapple, and extract
- Mix together and spoon into pie crust.
- Freeze overnight or 4 - 5 hours
- Mix whipping cream and pipe onto edges of pie
- Add toasted coconut and cherries
- Let thaw about 10 minutes before serving.
Nutrition
- Want to scale a recipe up or down? Simply type in a new serving amount and the recipe will automatically adjust!
- When a recipe call for House Seasoning Blend, you can use this recipe or substitute salt and pepper to taste.
- I always use unsalted butter in my recipes.
- I always use a meat thermometor to test for doneness when cooking meat. This one is my favorite.
- When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.
- The nutritional information provided in this recipe is an estimate. Learn more on how I calculate nutritional information for my recipes.
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