Pina Colada Pie


2 cups graham crackers, crushed

2 tablespoons butter, melted

16 ounces cream cheese, softened

½ cup coconut, grated

1 cup coconut cream

1 teaspoon of rum extract

1 can crushed pineapple

½ cup maraschino cherries, chopped

½ cup pecans, chopped

8 ounces whipped topping, thawed


Preheat the oven to 350*

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

Remove and set aside

In a medium bowl, combine crushed graham crackers and melted butter

Press into the bottom of a 9 inch pie plate

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

Stir in rum extract Stir in whipped topping, pineapple cherries and walnuts

Spread mixture into pie crust and top with toasted coconut.

Refrigerate for several hours before slicing and serving


Nutrition Information:


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

See also  Goulash

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