This Piña colada Pie is a tropical delight that combines the flavors of toasted coconut, creamy coconut filling, crushed pineapple, crunchy pecans, and maraschino cherries. With a graham cracker crust and a rich, creamy filling, each bite is a perfect balance of textures and tastes, making it a refreshing and indulgent treat
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 the shredded coconut evenly onto a baking sheet and toast in the preheated oven for 5 minutes, or until golden brown. Remove from the oven and set aside.
In a medium bowl, mix together the crushed graham crackers and melted butter. Press the mixture firmly into the bottom and sides of a 9-inch pie pan to form the crust.
In a large mixing bowl, beat together the softened cream cheese and cream of coconut until fluffy. Mix in the rum-flavored extract. Gently fold in the whipped topping, drained pineapple, chopped cherries, and chopped pecans.
Spread the cream cheese mixture into the prepared graham cracker crust. Sprinkle the top with the toasted coconut.
Chill the pie in the refrigerator for several hours before serving to allow it to set.
Enjoy this delicious Pina Colada Pie as a delightful dessert that brings the flavors of a tropical paradise to your table!