Description
A refreshing no-bake dessert that combines the classic flavors of coconut and pineapple, perfect for summer gatherings.
Ingredients
Scale
- 1/2 cup shredded coconut, toasted
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 2 packages cream cheese (8 oz each), softened
- 1 cup cream of coconut
- 1 tsp rum-flavored extract
- 1 can (8 oz) crushed pineapple, drained
- 1/2 cup maraschino cherries, chopped
- 1/2 cup chopped pecans
- 1 container (8 oz) frozen whipped topping, thawed
Instructions
- Preheat your oven to 350°F (175°C) and toast the shredded coconut on a baking sheet for 5 minutes until golden brown. Set aside to cool.
- Mix graham cracker crumbs with melted butter in a medium bowl and press into the bottom and sides of a 9-inch pie pan for the crust. Set aside.
- In a large bowl, beat softened cream cheese and cream of coconut until fluffy. Add rum extract and blend well.
- Fold in thawed whipped topping, crushed pineapple, chopped cherries, and pecans.
- Pour the filling into the crust, smooth the top, and garnish with toasted coconut.
- Refrigerate for at least 3 hours before serving to let it set.
Notes
Store any leftover pie in an airtight container in the refrigerator for about 3 to 5 days.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: Pina Colada, Pie, No-Bake Dessert, Tropical Dessert, Summer Dessert