This is a pie like no other! It is filled with coconut cream, maraschino cherries, pecans and toasted coconut. But what makes this such a perfect pie is the crushed pineapple with all the other ingredients.
That is the Pina in Pina Colada. Pina Colado is so awesome, there is a song with those words!
Just kidding, the Pina Colada is famous for the flavor combination of all the ingredients combined on a graham cracker crust. This is a pie that should be served on a hot summer day!
It is so cool, so refreshing and so creamy. Some people do call this the Hawaiian Pie, quite understandable with all the tropical flavor.
This Pina Colada Pie is beyond amazing! Every bite is filled with toasted coconut with a graham cracker crust and a creamy coconut filling with crushed pineapple, crunchy pecans, and maraschino cherries.
You can’t go wrong with this coconut and pineapple dessert.
millionaire pie sliced on a plate
It has been super HOT lately, and I was planning on going to a barbecue. I didn’t want to take the same old veggie tray and was on the hunt for something different and fun. Let’s just say that this Pina Colada dessert recipe was the right choice.
pina colada pie no bake pie on a plate
When I placed the Hawaiian Pina Colada pie on the dessert table, it disappeared right before my eyes. The best part is you can add extra flavors to the pie too. So no matter who you are feeding, they will love it!
Ingredients
1/2 cup shredded coconut- 2 cups crushed graham crackers 1/3 cup butter, melted
- 2 (8 ounce) packages cream cheese, softened
- 1 cup cream of coconut
- 1 teaspoon rum flavored extract 1 (8 ounce) container frozen whipped
- topping, thawed
- 1 (8 ounce) can crushed pineapple, drained
- 1/2 cup maraschino cherries, chopped
- 1/2 cup chopped pecans
Instructions
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 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.