Pina Colada Pie Recipe


  • 1/2 cup shredded coconut
  • 2 cups crushed graham crackers or vanilla crumb wafers
  • 1/3 cup butter, melted
  • 2 8 oz. packages cream cheese, softened
  • 1 cup cream of coconut
  • 1 tsp rum flavored extract 
  • 1 8 oz. container frozen whipped topping, thawed
  • 1 8 oz. can crushed pineapple, drained
  • 1/2 cup maraschino cherries, chopped
  • 1/2 cup chopped pecans



  • This step is optional but toasting the coconut gives it a much better flavor and only takes 5 minutes! Preheat oven to 350 degrees F (175 degrees C
  • Spread coconut evenly onto a baking sheet and toast in preheated oven 5 minutes, until golden brown. Remove and set aside.
  • In a medium bowl, mix together graham cracker crumbs or vanilla wafer crumbs and melted butter or margarine. Press firmly into bottom and sides of a 9 inch pie pan.
  • 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. Making sure the pie is set up enough to cut cleanly.

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