Pina colada pie recipe


°1/2 cup shredded coconut

°2 cups crushed graham crackers 1/3 cup melted butter

°2 packages (8 ounces) soft cream cheese

°1 cup coconut cream

°1 teaspoon rum flavor extract 1 (8 ounces) container frozen, whisked, thawed

°1 (8 ounce) can pineapple,  drain

°1/2 cup chopped maraschino cherries

°1/2 cup chopped pecans


Heat oven to 350 degrees F (175 degrees Celsius).

Spread the coconut evenly on a baking tray and toast in the preheated oven for 5 minutes, until golden brown. Remove from fire and set aside.

In a medium bowl, combine graham crackers with melted butter or shortening. Press into bottom and sides of  9-inch pie pan.

In a large bowl, whisk together cream cheese and coconut cream until mixture is fluffy. Mix in rum extract. Add the whipped cream, pineapple, cherries and nuts. Spread the mixture into the crust. Sprinkle toasted coconut. Refrigerate several hours before serving.

Enjoy !