Chicken Salad Chick Pina Colada Pie Recipe: Tropical Cream Cheese Layers with Coconut Crust

This Chicken Salad Chick Pina Colada Pie merges savory and sweet in a bold dessert that surprises at every bite. 🌴 The creamy chicken salad layer balances the tropical cream cheese filling, while a crisp coconut crust ties it all together—like a party in your mouth.

I developed this recipe after craving something unexpected, and the contrast of salty, herby chicken with sweet, coconutty pie filling became an instant favorite.

The secret lies in the coconut crust, which adds a delicate crunch before giving way to the rich filling. The chicken salad layer stays cool and creamy, while the Chick Pina Colada custard delivers a velvety, tropical sweetness.

Baking at 350°F for just 25 minutes ensures the crust stays crisp without overcooking the filling—perfectly balanced texture every time.

What you’ll end up with is a dessert that’s equal parts indulgent and refreshing—a crowd-pleaser for tropical lovers and savory-sweet adventurers. The layers work together to create a harmonious bite, where the chicken salad adds depth and the coconut filling delivers pure vacation vibes.

This isn’t your average pie; it’s a showstopper.

Serve chilled for the best texture, and trust me—once you try it, you’ll want to make it again and again. Let’s bring this tropical twist to your table!

Ingredients for chicken salad chick pina colada pie

Tropical flavors meet savory chicken in this unexpected dessert pie—creamy, crunchy, and totally addictive.

The chicken is the star here, so grab pre-cooked rotisserie chicken from the deli section—it’s already seasoned and saves time. If you’re using raw chicken, brine it first for extra moisture. For the coconut crust, Trader Joe's has the best unsweetened shredded coconut at a great price, but any brand works. The key is toasting it lightly before mixing with butter—this adds that nutty depth. If you can’t find fresh pineapple juice, coconut water works in a pinch, though it’ll be slightly less tangy.

No mayonnaise? Greek yogurt or vegan mayo keeps things creamy, though the texture will be slightly lighter. The cream cheese filling is where the magic happens—full-fat is non-negotiable for that luscious texture. Short on pineapple juice? Mango nectar or orange juice adds a different tropical twist. The lime juice can be swapped for lemon, but it’ll be a little less vibrant. For the crust, if you’re missing flour, almond flour or crushed graham crackers work surprisingly well. Just keep the ratio 1:1 with the coconut.

This pie tastes even better the next day once the flavors meld. Store it in the fridge for up to 5 days, though I’ve never had leftovers that long. The coconut crust stays crisp for about 3 days if you keep it airtight. To reheat, pop it in the oven at 350°F for 10 minutes—just enough to warm through without melting the filling. Freezing isn’t recommended, as the crust can get soggy, but you can freeze the filling separately for up to 3 months if you’re planning ahead.

Step-by-step instructions for tropical cream cheese layers with coconut crust

Here's how to build this dreamy pie with perfect layers and tropical flavors.

In a large mixing bowl, combine the 2 lbs cooked chicken breast (diced into bite-sized pieces) with the 1 cup mayonnaise and 8 oz softened cream cheese. Use a fork or your hands to break up any large chicken chunks until everything is evenly distributed. This is where the creamy base forms.

Next, fold in the 1 whole celery stalk (finely diced) and 0.25 cup red onion (finely chopped). These add freshness that balances the richness. Add the 0.5 cup pineapple juice, 2 tbsp lime juice, and 1 tsp vanilla extract, mixing well after each addition. The citrus brightens the flavors while keeping the filling moist. Taste and adjust seasoning with salt and pepper if needed—this is your flavor foundation.

In a separate bowl, whisk together the 14 oz sweetened condensed milk, 13.5 oz coconut cream, and 0.5 cup granulated sugar until smooth and fully combined. This rich mixture will form the luscious middle layer of your pie. The condensed milk adds sweetness while the coconut cream delivers that signature tropical creaminess.

Gently fold this coconut mixture into the chicken salad, being careful not to overmix. You want the flavors to blend without breaking up the texture. The result should be a thick, creamy filling that's ready to be layered. Here's where the magic happens—this is what makes this pie taste like a tropical vacation in every bite.

In a food processor, combine the 2 cups unsweetened shredded coconut, 0.5 cup all-purpose flour, and 0.5 cup cold salted butter (cubed). Pulse until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. This texture is crucial for creating a crisp crust that won't turn into a soggy mess.

Press this mixture firmly into a 9-inch pie dish, using the back of a measuring cup to create an even layer on the bottom and up the sides. The crust should be about ¼-inch thick. Bake at 350°F for 12-15 minutes until lightly golden. Let it cool completely before adding the filling—this prevents the crust from becoming soggy when the creamy layers go in.

Spread half of the chicken salad mixture evenly into the cooled crust, pressing down gently to create an even layer. This ensures each slice has perfect proportions of filling. Then spread the coconut cream mixture over the chicken layer, creating a smooth, even surface. Finally, top with the remaining chicken salad mixture.

Sprinkle the 0.25 cup fresh cilantro (chopped) over the top for a pop of color and freshness. Cover the pie with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This chilling time allows all the flavors to meld together and the textures to set properly. The longer it chills, the creamier and more delicious it becomes.

Slice the pie into wedges and serve directly from the pie dish. The contrast between the crisp coconut crust, creamy tropical filling, and fresh chicken salad makes each bite unforgettable. For extra presentation, garnish each slice with additional shredded coconut or a sprinkle of toasted coconut flakes.

This pie tastes best when served slightly chilled—perfect for potlucks, summer gatherings, or whenever you crave something sweet, creamy, and tropical. The flavors develop even more after a few hours in the fridge, so make it ahead if possible. Trust me, every bite will transport you to a tropical paradise!

Common mistakes when making this dish

Overmixing the Filling

Resist the urge to overmix the chicken salad layer after adding the coconut cream mixture—this disrupts the delicate texture you worked so hard to create. I've ruined a few pies this way, and the result is a dense, gummy mess instead of the light, creamy layers you want.

Mix just until combined, using gentle folding motions with a spatula. The filling should hold its shape when spooned, not collapse like wet sand. 🥄

Skipping the Chill Time

Rushing to serve this pie straight from the fridge is a recipe for disappointment. The layers need at least 4 hours to set properly, allowing the coconut crust to firm up and the flavors to meld.

I once served it after only 2 hours, and the coconut cream layer slid right out of the crust when sliced. Be patient—this is where the magic happens!

Uneven Crust Thickness

An uneven coconut crust leads to some slices being soggy while others remain crisp. Press the crust mixture firmly into your 9-inch pie dish using the back of a measuring cup, applying even pressure.

I like to use a glass to create a smooth surface. For extra insurance, chill the crust for 15 minutes in the freezer before adding fillings—this helps it hold its shape better.

Wrong Coconut Texture

Using pre-toasted coconut straight from the bag without toasting it yourself will make your crust taste bland and lack that nutty depth. Toast your 2 cups unsweetened shredded coconut in a dry skillet over medium heat for 3-4 minutes, stirring constantly, until golden brown and fragrant.