Pina Colada Cream Pie

Yield: 8 servings

Pairs well with a pina colada.


  • Crust
    • 1 1/3 cup graham cracker crumbs
    • 1/4 cup sugar
    • 1/2 cup butter, melted
  • Filling
    • 1 cup heavy whipping cream
    • 8 oz. cream cheese, softened
    • 1/4 cup sugar
    • 1 tsp rum extract
    • 1/2 tsp vanilla
    • 1 can (20 oz.) crushed pineapple, drained
    • 1 cup sweetened shredded coconut
  • Toasted flaked coconut


  1. Mix together all of the crust ingredients.  Press into the bottom and sides of a greased 9" pie pan.  Place in the refrigerator while you prep the rest of the pie.
  2. Whip the cream until soft peaks form.
  3. In a separate bowl, beat the cream cheese until fluffy.  Mix in the sugar, rum extract, and vanilla.  Fold in the whipped cream, pineapple, and coconut.
  4. Transfer the filling into the crust.  Cover and refrigerate for 4 hours.
  5. Top with toasted flaked coconut and serve.
Adapted from Mom on Timeout.