Pina Colada Cream Pie
A No Bake Icebox Dessert full of pineapple, coconut, and rum flavor. Perfect for a refreshing summer dessert.
Equipment
- Food Processor
- pie plate (9 inch deep dish)
- 2 small bowls
- 1 large bowl
- electric hand mixer
Ingredients
Pie Crust
- 2 1/2 packages graham crackers (20 pieces)
- 1/4 cup white granulated sugar
- 1/2 cup melted butter
Pie Mixture
- 1 cup whipping cream
- 1 (8 oz) package cream cheese, softened
- 1/4 cup white granulated sugar
- 1 tsp rum extract
- 1/2 tsp vanilla extract
- 1 (20 oz) canned crushed pineapple, drained well
- 1 cup sweetened coconut flakes
Instructions
- In a food processor pulse the graham crackers into a fine crumb. Add in 1/4 cup white granulated sugar and 1/2 cup melted butter. Pulse the mixture until combined.
- Spray pie plate with non-stick cooking spray. Pour crumb mixture into pie plate and press firmly to the bottom and sides. Place in refrigerator to chill.
- In a small bowl add heavy whipping cream and beat with an electric hand mixer until soft peaks form. Refrigerate.
- In a large bowl beat cream cheese with electric hand mixer until creamy. Beat in 1/4 cup white granulated sugar, rum extract and vanilla extract until combined. Beat in drained crushed pineapple and coconut flakes until just combined.
- Using a spatula, fold in heavy whipping cream until combined. Remove pie crust from refrigerator and place filling in and smooth evenly.
- Refrigerate pie covered for at least 4 hours before serving. Enjoy.
