Pina Colada Pie

If you like oodles of coconut, pecans, pineapple, coconut cream, rum, cream cheese, and maraschino cherries, this tropical pie is perfect for you. All of these ingredients are stirred together, poured into a crumb crust, sprinkled with toasted coconut, and chilled.

• Calories: 670 Calories

Ingredients

• ½ cup chopped pecans
• ½ cup shredded coconut
• ⅓ cup butter, melted
• 1 teaspoon rum flavored extract
• 2 (8 ounce) packages cream cheese, softened
• 2 cups crushed vanilla wafers
• ½ cup maraschino cherries, chopped
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (8 ounce) can crushed pineapple, drained
• 1 cup cream of coconut

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Spread coconut evenly onto a baking sheet and toast in preheated oven 5 minutes, until golden brown. Remove and set aside.

Step 3

In a medium bowl, mix together vanilla wafer crumbs and melted butter or margarine. Press firmly into bottom and sides of a 9 inch pie pan.

Step 4

In a large mixing bowl, beat together cream cheese and coconut cream until fluffy. Mix in rum extract. Fold in whipped topping, pineapple, cherries, and nuts. Spread mixture into crust. Sprinkle with toasted coconut. Chill several hours before serving.