Introducing a taste of the tropics with this delightful Pina Colada Pie recipe! Perfect for any occasion, this creamy and refreshing dessert captures the essence of the classic cocktail in every bite. With a luscious combination of crushed pineapple, coconut, and a hint of rum, all nestled in a buttery graham cracker crust, this dessert is sure to transport you to a sunny island paradise with each indulgent spoonful. Whether you’re hosting a summer barbecue or simply craving a sweet escape, this Pina Colada Pie is guaranteed to be a crowd-pleaser. So, let’s dive in and whip up this tropical treat together!
INGREDIENTS
1/2 cup shredded coconut
2 cups crushed graham crackers 1/3 cup butter, melted
2 (8 ounce) packages cream cheese, softened
1 cup cream of coconut
1 teaspoon rum flavored extract 1 (8 ounce) container frozen whipped topping, thawed
1 (8 ounce) can crushed pineapple, drained
1/2 cup maraschino cherries, chopped
1/2 cup chopped pecans
INSTRUCTIONS
Preheat oven to 350 degrees F (175 degrees C).
Spread coconut evenly onto a baking sheet and toast in preheated oven 5 minutes, until golden brown. Remove and set aside.
In a medium bowl, mix together graham cracker crumbs and melted butter or margarine. Press firmly into bottom and sides of a 9 inch pie pan.
In a large mixing bowl, beat together cream cheese and coconut cream until fluffy. Mix in rum extract. Fold in whipped topping, pineapple, cherries, and nuts. Spread mixture into crust. Sprinkle with toasted coconut. Chill several hours be
fore serving.
