Pina Colada Pie

Pina Colada Pie


Topping

1/2 cup coconut, toasted

To toast the coconut, preheat the oven to 350 degrees F. Spread the coconut evenly on a baking sheet and toast in the preheated oven for 5 minutes, until golden brown. Remove coconut from oven and set aside.


Crust

2 cups crushed vanilla wafers

1/3 cup butter, melted

Mix well, then pour into a 9-inch pie pan. Press mixture firmly into bottom and side of pie pan.

Filling    

2 (8 ounce) packages cream cheese, softened

1 cup cream of coconut

1 teaspoon rum flavored extract

1 (8 ounce) can crushed pineapple, drained

1/2 cup maraschino cherries, chopped

1/2 cup chopped pecans

1 (8 ounce) container frozen whipped topping, thawed


In a large mixing bowl, beat together cream cheese and cream of coconut until fluffy; add rum extract. Mix in drained pineapple, cherries, and pecans, then fold in whipped topping. Spread mixture into crust. Sprinkle with toasted coconut. Chill several hours before serving.