Pina Colada Pie Recipe

Cooking Directions

• STEP 1.In a bowl, combine crushed graham crackers and melted butter. Press the mixture into a pie dish to form the crust.
• STEP 2.In a separate bowl, beat cream cheese until smooth. Add crushed pineapple and coconut extract, and mix well.
• STEP 3.In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
• STEP 4.Pour the filling into the prepared crust and smooth the top. Sprinkle toasted coconut over the pie.
• STEP 5.Refrigerate for at least 4 hours or overnight to set.
• STEP 6.Before serving, garnish with maraschino cherries.
• STEP 7.Slice and serve chilled. Enjoy the tropical flavors of this Pina Colada Pie!

Cooking Tips

• Make sure to drain the crushed pineapple well to avoid a watery filling.
• Toasting the coconut adds a nice crunch and enhances the flavor. Simply spread shredded coconut on a baking sheet and bake at 350°F for about 5 minutes, or until golden brown.
• For a twist, you can add a splash of rum to the filling for an extra kick of flavor.

Storage and Serving

• Store the Pina Colada Pie in the refrigerator, covered, for up to 3 days.
• Serve chilled for the best taste and texture.
• Garnish with additional toasted coconut and maraschino cherries for an extra festive touch.