Pina Colada Pie

Yield: 1 (9-inch) pie
Chill time: At least 4 hours (or overnight)

This creamy, tropical dessert is perfect for summer parties or anytime you crave a taste of the islands. Serve chilled slices with whipped cream or coconut ice cream.

Ingredients

Crust

• 2 cups graham cracker crumbs (about 16–18 full sheets)

• 2 tbsp butter, melted

Filling & Topping

• 16 oz cream cheese, softened

• 1 cup cream of coconut (not coconut milk)

• 1 tsp rum extract

• 8 oz frozen whipped topping (like Cool Whip), thawed

• 1 can (8 oz) crushed pineapple, well-drained

• ½ cup maraschino cherries, chopped & patted dry

• ½ cup pecans, chopped

• ½ cup sweetened shredded coconut (for toasting)

Instructions

1. Preheat oven to 350°F (175°C).

2. Toast the coconut – Spread shredded coconut evenly on a baking sheet. Bake for 5 minutes, stirring once, until golden brown. Watch closely to prevent burning. Set aside to cool.

3. Make the crust – In a medium bowl, mix graham cracker crumbs with melted butter until combined. Press firmly into the bottom and up the sides of a 9-inch pie plate. (No need to bake the crust.)

4. Prepare the filling – In a large bowl, beat the softened cream cheese and cream of coconut together until smooth and fluffy. Mix in the rum extract.

5. Fold in add‑ins – Gently fold in the thawed whipped topping, then the drained crushed pineapple, chopped cherries, and chopped pecans. Mix just until combined.

6. Assemble – Spoon the filling into the prepared crust and spread evenly. Sprinkle the toasted coconut over the top.

7. Chill – Refrigerate for at least 4 hours (or overnight) until firm.

8. Serve – Slice with a sharp knife, wiping clean between cuts for neat slices. Enjoy!