1. Make the crust
Preheat your oven to 350°F (175°C).
Combine the crushed graham crackers, melted butter, and ½ cup shredded coconut.
Press the mixture firmly into the bottom and slightly up the sides of a 9-inch pie dish.
Bake for 8–10 minutes, then allow it to cool completely.
2. Prepare the filling
Beat the softened cream cheese in a large bowl until smooth and creamy.
Add the cream of coconut and rum-flavored extract. Beat until fully combined.
3. Add the pineapple
Fold in the well-drained crushed pineapple and additional shredded coconut if desired.
4. Fold in the whipped topping
Gently fold in the thawed whipped topping until the mixture is light and fluffy.
5. Fill the crust
Spoon the filling into the cooled graham cracker crust and smooth the top.
6. Chill
Cover and refrigerate for at least 4 hours, preferably overnight, until firm.
7. Garnish and serve
Top with whipped cream, toasted coconut, and a maraschino cherry if desired.
Slice and serve chilled.
🌴 Tip
Be sure to drain the pineapple very well. Excess liquid can make the filling too soft and prevent the pie from setting properly.
Creamy coconut, sweet pineapple, and a buttery graham cracker crust—it’s like a little tropical vacation in every bite! 🍍🥥🥧
See more on the next page
