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Pina Colada Pie

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."

Rate/Review | Read Reviews (14)

What to Drink?
	Coffee

Servings (Help)

US Metric Calculate

Original Recipe Yield 1 - 9 inch pie

Ingredients

1/2 cup shredded coconut
2 cups crushed vanilla wafers
1/3 cup butter, melted
2 (8 ounce) packages cream cheese, softened
1 cup cream of coconut
1 teaspoon rum flavored extract
1 (8 ounce) container frozen whipped topping, thawed
1 (8 ounce) can crushed pineapple, drained
1/2 cup maraschino cherries, chopped
1/2 cup chopped pecans

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.