Pina Colada Pie

A dessert dish topped with whipped cream, pineapple slices, maraschino cherries, and shredded coconut arranged around the edge.

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Pineapple, coconut, and a creamy filling makes this pina colada pie a summertime treat that's sure tyobe a crowd pleaser.

Prep Time20

Chilling time4

Total Time4 20

Course: Desserts

Cuisine: American

Servings: servings

Author: Andrea Updyke

Ingredients

1 1/2 cups graham cracker crumbs
1/2 cup melted butter
1/3 cup granulated sugar
2 cups cool whip
8 ounces cream cheese
1/3 cup granulated sugar
1 tsp rum extract
15 oz crushed pineapple drained well by pushing into a fine mesh strainer
1 cup sweetened coconut flakes
Optional toppings: extra cool whip toasted coconut, canned pineapple slices cut into quarters, and extra maraschino cherries

Instructions

Stir together the graham cracker crumbs, melted butter, and sugar.
Add into your prepared pie pan, pressing evenly around the pan and up the sides a bit.
Place the crust in the refrigerator and prepare the filling.
In a large mixing bowl, beat the cream cheese until smooth.
Add the cool whip, sugar, rum extract, pineapple, and coconut flakes, and mix until well combined.
Pour this mixture into the pie crust evenly.
Refrigerate the pie for 4 hours, or until ready to serve.
To decorate this pie, top with cool whip swirls, a sprinkling of toasted coconut flakes, pineapple slices, and cherries.

Notes

To toast coconut, preheat your oven to 325. Add the coconut to a baking sheet and spread into an even layer. Cook 3 minutes at a time, removing the coconut and stirring carefully between, until toasted.

If you don't want to make a graham cracker crust, a storebought crust works just as well.

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