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Pina Colada Cream Pie

A No Bake Icebox Dessert full of pineapple, coconut, and rum flavor. Perfect for a refreshing summer dessert.
Course: Dessert
Cuisine: American
Author: Catherine's Plates

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.