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
Preheat Oven: Set your oven to 350 degrees F (175 degrees C).
Toast Coconut: Evenly spread the shredded coconut on a baking sheet. Toast in the preheated oven for about 5 minutes, or until golden brown. Remove and set aside to cool.
Prepare Crust: In a medium bowl, combine the crushed graham crackers and melted butter. Mix well, then press firmly into the bottom and up the sides of a 9-inch pie pan.
Make Filling: In a large mixing bowl, beat together the softened cream cheese and cream of coconut until the mixture is fluffy. Add the rum flavored extract and mix well. Fold in the whipped topping, drained pineapple, chopped cherries, and chopped pecans until everything is well incorporated.
Assemble Pie: Spread the filling evenly into the prepared graham cracker crust. Sprinkle the top with the toasted coconut.
Chill: Refrigerate the pie for several hours before serving to allow it to set properly.
Enjoy your delicious Pina Colada Pie!
