Pina Colada Pie


2 cups Graham Crackers, crushed

2 tbsp butter, melted

16 ounces Cream Cheese, softened

½ cup Coconut, shredded

1 cup Cream of Coconut

1 tsp Rum Extract

1 can Pineapple, crushed

½ cup Maraschino Cherries, chopped

½ cup Pecans, chopped

8 ounces Whipped Topping, thawed


Preheat the oven to 350*

Spread coconut evenly on a baking sheet and toast for 5 minutes, until golden brown

Remove and set to the side

In a medium mixing bowl combine the crushed graham crackers and melted butter

Press in the bottom of a 9 inch pie plate

In a large mixing bowl combine the softened cream cheese, and coconut cream until fluffy

Mix in the Rum Extract Fold in the whipped topping, Pineapple cherries and nuts

Spread the mixture into the Pie crust and top with the toasted coconut.

Chill for several hours before slicing and serving


Nutrition Information:


Amount Per Serving: CALORIES: 434 | TOTAL FAT: 34g | SATURATED FAT: 21g | TRANS FAT: 0g | UNSATURATED FAT: 11g | CHOLESTEROL: 66mg | SODIUM: 239mg | CARBOHYDRATES: 29g | FIBER: 2g | SUGAR: 18g | PROTEIN: 5g

See also  Cheesecake Sweetroll Danish