Recipe by Phyllis
"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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crushed vanilla wafers
2 (8 ounce) packages
cream cheese, softened
cream of coconut
rum flavored extract
1 (8 ounce) container
frozen whipped topping, thawed
1 (8 ounce) can
crushed pineapple, drained
maraschino cherries, chopped
Rich, fluffy and full of fruity flavor. It's also simple and quick to make. I left out the nuts and used a bigger pie dish than called for, but otherwise followed the recipe as written. Hubs liked it more than I did, calling it refreshing. I, on the other hand, thought it a little too rich, a little too sweet, and had too many flavors going on, so we'll settle at four stars between us. It doesn't take much to satisfy your sweet/fat tooth, so cut your pieces small!
I caught sight of this recipe while looking for a coconut pie for Mother's Day. I had a pre-made vanilla wafer crust left over from another occasion, so I thought what the heck. It was the biggest hit at Mom's house. I wished I had made two of them. I have made it three times since then as well, and my pie plate always leaves emptied. It is simple, no bake, yet still fills the kitchen with tropical flavor. Can be made to be a very attractive desert with toasted coconut and cherries.
This is just superb. I've made it full bore and with low fat ingredients (cream cheese, cool whip, pineapple not in heavy syrup). Of course - the full bore, full fat version is better. But the low fat does work if you're worried about that. Also - I prefer a graham cracker crust rather than vanilla wafer. And I usually use 1 cup of toasted coconut - half to put in the pie and half to sprinkle on top.
I thought the recipe was delicious. Although, I forgot to add in the nuts. I had a shallow pie pan and had extra. So, I made individual servings in mini spring form pans and I FROZE them. It made for great ice cream treat on a warm summer day.
went with a storebought crust and did not drain the pineapple. used 1/2 cup of real rum. skipped the cherries & pecans. perfect!
I saw this recipe as I was trying to decide on a dessert for a Memorial Day BBQ. It was really yummy! I used a store bought shortbread crust and rum instead of rum extract. Toasted some extra coconut and put some in the pie and sprinkled some on top. Had extra filling and didn't want to throw it away, so I took someone else's advice and put it in a covered bowl in the freezer. One guy at the BBQ said the filling reminded him of Ambrosia Salad, and I agree. Great, cool pie on a hot day!
Delicious pie! The local grocery store has a "Hawaiian Pie" that I was trying to copy. This recipe is easy and turned out to be even better than the store's version.
Couple of changes: I used a regular pastry pie crust to counter the sweetness of the pie and I eliminated the rum extract just because I didn't have any.
Left out the cherries and nuts in the pie. My Husband really loved this. I thought the flavour was nice but it was just a little too rich for me.
* Percent Daily Values are based on a 2,000 calorie diet.
Pina Colada Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 498
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