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Ingredients
| coconuts (shredded): 1/2 cup |
| vanilla wafers (crumbs): 2 cups |
| salted butter: 1/3 cup (melted) |
| cream cheese: 2 8oz packages (softened) |
| canned sweetened coconut cream: 1 cup |
| rum extract: 1 tsp |
| frozen whipped topping: 1 8oz tub (thawed) |
| crushed pineapple: 1 8oz can (drained) |
| canned maraschino cherries: 1/2 cup (chopped) |
| pecans (chopped): 1/2 cup |
Pina Colada Pie
Credit: AllRecipes
User rating:
"This pie is extremely easy, and a most impressive presentation! Your friends and family will think you are an expert! Macadamia nuts may be used in place of pecans."
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Prep Time
min -
Cook Time
min -
Servings
8 serving(s)
Tags
Directions
- 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 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.