Description
Indulge in the tropical bliss of our Pina Colada Pie! This no-bake recipe features a buttery graham cracker crust, a creamy blend of cream cheese and coconut, and delightful additions of pineapple, cherries, and pecans. Topped with golden toasted coconut, this chilled pie is a refreshing treat perfect for any occasion.
Ingredients
1/2 cup shredded coconut
2 cups crushed graham crackers
1/3 cup melted butter
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 chopped maraschino cherries
1/2 cup chopped pecans
Instructions
Preheat Oven:
Preheat your oven to 350 degrees F (175 degrees C).
Toast Coconut:
Spread shredded coconut evenly on a baking sheet.
Toast in the preheated oven for 5 minutes or until golden brown.
Remove from the oven and set aside.
Prepare Crust:
In a medium bowl, combine crushed graham crackers and melted butter.
Press the mixture firmly into the bottom and sides of a 9-inch pie pan.
Prepare Filling:
In a large mixing bowl, beat together softened cream cheese and cream of coconut until fluffy.
Add rum flavored extract and mix well.
Gently fold in the thawed whipped topping, crushed pineapple, chopped cherries, and pecans until well combined.
Assemble Pie:
Spread the creamy mixture evenly into the prepared graham cracker crust.
Top with Toasted Coconut:
Sprinkle the toasted coconut over the pie, ensuring an even coverage.
Chill:
Refrigerate the Pina Colada Pie for several hours or until set.
Serve:
Once chilled, slice and serve this tropical delight to your guests, and enjoy the luscious flavors of coconut, pineapple, and cherries in every bite.
Notes
For an extra touch, garnish with additional whipped topping, pineapple slices, and whole cherries when serving. This Pina Colada Pie is a delightful dessert that captures the essence of a tropical paradise!