Description
This Pina Colada Pie is packed with sweet pineapple and creamy coconut in a buttery graham cracker crust. It’s a tropical treat that’s cool, refreshing, and easy to love.
Ingredients
Units
Scale
- 1 1/2 cups graham cracker crumbs (about 12 graham crackers)
- 1/2 cup unsalted butter, melted
- 1/3 cup granulated sugar
- 2 cups whipped topping (Cool Whip)
- 8-ounces of cream cheese, softened
- 1/3 cup granulated sugar
- 1 teaspoon rum extract or coconut rum
- 15-ounce can crushed pineapple, drained well by pushing into a fine mesh strainer or cheesecloth
- 1 cup sweetened coconut flakes
- optional toppings: extra cool whip, toasted coconut, canned pineapple slices cut into quarters, and extra maraschino cherries
Instructions
- To make the crust, mix graham cracker crumbs, melted butter, and sugar. Then, press the mixture into a pie pan, covering the bottom and sides. Chill while you prepare the filling.
- In a separate bowl, beat the cream cheese with an electric mixer until it’s smooth and creamy. Add the Cool Whip, sugar, rum extract, well-drained pineapple, and coconut flakes. Stir everything together until it’s fully blended.
- Spoon the filling into the chilled crust and spread it out evenly. Refrigerate the pie for at least 4 hours, or until it’s firm and ready to serve.
- For decoration, top the pie with swirls of cool whip, toasted coconut, pineapple pieces, and maraschino cherries.
- Prep Time: 20 minutes
- Chilling Time: 4 hours
- Cook Time: 4 hours and 20 minutes
- Category: Dessert
- Method: none
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 574
- Sugar: 46.7 g
- Sodium: 244.2 mg
- Fat: 37.8 g
- Carbohydrates: 56.7 g
- Fiber: 2.9 g
- Protein: 4.9 g
- Cholesterol: 79.6 mg