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Pina Colada Pie



2 cups graham crackers, crushed

2 tablespoons butter, melted

16 ounces cream cheese, softened

½ cup coconut, grated

1 cup coconut cream

1 teaspoon of rum extract

1 can crushed pineapple

½ cup maraschino cherries, chopped

½ cup pecans, chopped

8 ounces whipped topping, thawed


Preheat the oven to 350*

Unfold the coconut evenly on a baking sheet and toast for five minutes, till golden brown

Take away and put aside

In a medium bowl, mix crushed graham crackers and melted butter

Press into the underside of a 9 inch pie plate

In a big mixing bowl, mix softened cream cheese and coconut cream till fluffy

Stir in rum extract Stir in whipped topping, pineapple cherries and walnuts

Unfold combination into pie crust and prime with toasted coconut.

Refrigerate for a number of hours earlier than slicing and serving

Take pleasure in!

Vitamin Info:


Quantity per serving:CALORIES: 434 | TOTAL FAT: 34g | SATURATED FATS: 21g | TRANS FAT: 0g | UNSATURATED FATS: 11 g | CHOLESTEROL: 66mg | SODIUM: 239mg | CARBOHYDRATES: 29g | FIBER: 2g | SUGAR: 18g | PROTEIN: 5g

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