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.It has been super HOT lately, and I was planning on going to a barbecue. I didn’t want to take the same old veggie tray and was on the hunt for something different and fun. Let’s just say that this Pina Colada dessert recipe was the right choice.
When I placed the Hawaiian Pina Colada pie on the dessert table, it disappeared right before my eyes. The best part is you can add extra flavors to the pie too. So no matter who you are feeding, they will love it!
You won’t ask that question after you taste all the amazing flavors, but there is a reason they call this a million-dollar pie. This is the nickname because it tastes like it should be super expensive to make, but in reality, it’s inexpensive and effortless. Plus, when you bring that forkful of delicious pie to your mouth, you can’t help but feel fancy.
Not to mention the fact that because of the tropical flavors in the pie, you can’t help but feel like you are in the tropics on vacation. So good!
You should always store this pina colada cream pie in the refrigerator. It is best if you can add in some toothpicks that stick out above the topping. This will allow you to cover the pie with aluminum foil or plastic wrap loosely. Then place the entire pie in an airtight storage container. The pina colada pie will last 3-4 days in the fridge.Unfortunately, you can’t freeze this pie because it will not age well. Most creamy-filled pies break down when placed in the freezer. So just make what you need, and if you can’t eat it within 3-4 days, it should be thrown out.
No matter what, the cream pie should never be left out longer than 2 hours at a time. If you do leave it out that long, then it won’t be safe to eat any longer. If you are hosting a party and you know it will be sitting out a while, one idea is to fill a tub or small kids pool with ice. Then you can place the pina colada cream pie in the ice and keep it cold. This idea works with all kinds of cold food.
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
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 graham cracker 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.