Pina Colada Cream Pie

• Produce

  • 1 20 oz can Pineapple

• Baking & Spices

  • 1/2 tsp Clear vanilla extract
  • 1/2 cups Granulated sugar

• Nuts & Seeds

  • 1 cup Coconut, sweetened

• Snacks

  • 1 1/3 cup Graham cracker crumbs

• Dairy

  • 8 tbsp Butter
  • 8 oz Cream cheese
  • 1 cup Heavy whipping cream

• Beer, Wine & Liquor

  • 1 tsp Rum extract

Found on momontimeout.com

Description

Ingredients

• 1⅓ cup graham cracker crumbs
• ¼ cups granulated sugar
• 8 tbsp butter, melted
• 1 cup heavy whipping cream
• 8 oz cream cheese, softened
• ¼ cup granulated sugar
• 1 tsp rum extract
• ½ tsp clear vanilla extract
• 20 oz can crushed pineapple, very well drained
• 1 cup sweetened shredded coconut

Directions

• Combine the ingredients for the crust in a small bowl. Use a fork to combine.
• Press onto the bottom and up the sides of a greased 8 to 9.5 inch pie pan.
• Place in refrigerator while preparing the filling.
• Whisk heavy whipping cream in a mixer until stiff peaks form. Remove from bowl and chill.
• Beat cream cheese until smooth and fluffy. Beat in sugar and extracts until combined.
• Fold in whipped cream, pineapple, and coconut,.
• Spoon into prepared crust and smooth top with an offset spatula.
• Cover and refrigerate for at least 4 hours.
• Top with Reddi-wip and toasted coconut if desired. (Directions for toasting coconut here.)