Boozy Piña Colada No Bake Pie

Prep 10 mins
Add'l 1 hr
Total 1 hr 10 mins
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Boozy Piña Colada No Bake Pie - with Coconut, Pineapple and Rum!

When I was pregnant, ALL I wanted was a Piña Colada. I specifically wanted one from the cruise ship Royal Caribbean with an extra chaser of Rum. Of course, I tried the virgin versions…but it just wasn’t the same. I was missing the bite of the rum to cut through the sweetness.

On our family beach vacation to Anna Maria Island earlier this year, I made sure and made up for my lack of Piña Coladas! I brought my monster blender (blendtec – that thing is a beast) to the beach house we rented and we had a Piña Colada every afternoon in the pool. Come to think of it — this may be why I had such a fun time on vacation. ;-)

Boozy Piña Colada No Bake Pie - with Coconut, Pineapple and Rum!

While I was sitting on my float drinking my Piña Colada, I had an idea to make a Boozy Piña Colada Pie. I was tossing around ideas…when I remembered an old school pie people used to make with jello and yogurt and cool whip (You can use cool whip or real whipped cream in this recipe, both work great.). I could easily make that into a Piña Colada Pie…but even better, it would be NO BAKE!

This pie has a ton of pineapple & coconut flavors, but that should be no surprise considering what inspired it! The pineapple flavor is from the jello and the coconut flavor is from yogurt and a little coconut extract. I actually used greek yogurt and you can not even tell! Yay for hidden protein in dessert!

Lastly, you can use all water and no booze, or all booze and no water. Both ways work great! I made Jorge and I a boozy version and the girls a no-booze version. The girls (especially Lyla) ate so much pie I had to physically take the plate away. So I guess we know where that craving was coming from!

Yield: 1 pie

Boozy Piña Colada No Bake Pie

A Slice of Boozy Piña Colada No-Bake Pie

A fruity and boozy Pina Colada Pie, made with jello for an easy no-bake recipe! Loaded with creamy coconut and pineapple flavors all wrapped up in a graham cracker crust!

Prep Time 10 minutes
Additional Time 1 hour
Total Time 1 hour 10 minutes


  • 2 tablespoons spiced rum
  • 2 tablespoons pineapple juice (or water!)
  • 1 (3 oz) package pineapple jello mix
  • 1 1/2 teaspoons coconut extract
  • 2 (6 oz) coconut flavored yogurt (I used Greek yogurt)
  • 8 oz cool whip, thawed (or 1 cup heavy whipping cream whipped until stiff peaks form)
  • 1 9-inch graham cracker pie crust
  • shredded coconut, for decoration
  • cherries, for decoration


  1. In a large microwave safe bowl, mix rum and water. Heat for 1 minute, or until it’s just beginning to boil. Immediately whisk in pineapple jello mix, stirring until dissolved.
  2. Stir in coconut extract and coconut yogurt. Fold in whipped cream or cool whip, until well mixed. Pour into pie crust. Top with shredded coconut and cherries, if desired.
  3. Refrigerate for 1 hour, or until set. Enjoy!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 202Total Fat: 12gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 1mgSodium: 87mgCarbohydrates: 20gFiber: 1gSugar: 15gProtein: 2g


This post may contain affiliate links. Read my disclosure policy.

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9 Responses
    1. A woman holding a camera standing in front of some shelves.

      You can skip the rum completely or add just a little bit of rum extract! Like 1/2 teaspoon max! You can add a little, mix and taste and add a little more. Hope you enjoy it! :-)

  1. Rylie

    I’d just like to be sure. When it says 2 (6 oz) of the yogurt, does that mean 2 6 oz containers or 6 oz total?
    This sounds delicious and I can’t wait to make it.

        1. A woman holding a camera standing in front of some shelves.

          Hi Andi, sorry in this recipe you must use yogurt. The yogurt is 1/3 of the entire ingredients and without it the pie would not set up. 

  2. Tara

    I made this the other day minus the booze (because of kids), although I did have the idea to use coconut rum (maybe next time). It was super easy and tasted great! I couldn’t find coconut yogurt so I used a Greek toasted coconut and vanilla. Everyone loved it. Thanks so much for the recipe. We are going to the beach for a week and this pie is coming to!!

  3. Nicole ~ Cooking for Keeps

    Ahhh, hello beach vacation! I’ll take mine with an extra shot of rum…for flavor, of course :)

  4. Diane

    That recipe sounds great espececily since it may get to the triple digets around here gets this week. Do you think it could be made ahead of time and stored in the freezer until needed? I will be dreaming about that pie until I make some. Thanks!


I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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