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.
Ingredients
1/2 cup shredded coconut
2 cups crushed graham crackers
2 packages cream cheese, 8 ounce pkg, softened
1 cup cream of coconut
1 teaspoon rum flavored extract
1 can crushed pineapple, 8 ounce, drained
1/2 cup maraschino cherries, chopped
1/2 cup chopped pecans
1 container frozen whipped topping, 8 ounce, thawed
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.
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