No-Bake Pina Colada Cream Pie Recipe


This pina colada cream pie is so beautiful, creamy, and really delicious! If you are a pina colada fan just like I am, then this is your dream dessert. I like this pie so much that I will probably prepare it for the holidays – sprinkling some cinnamon on the top in order to make it little bit wintery and more occasional. No-bake and very easy to make, here is the recipe:

Ingredients:

For the Graham cracker crust:

  • 1⅓ cup graham cracker crumbs
  • 7 tablespoons melted butter
  • ¼ cups sugar

For the filling:

  • 20 oz. (1 can) crushed pineapples (well drained)
  • 8 oz. cream cheese, softened
  • 1 cup heavy cream
  • ¼ cup granulated sugar
  • 1 teaspoon rum extract
  • ½ teaspoon vanilla extract
  • 1 cup shredded coconut, sweetened

 

Instructions:

  • In a small bowl, using a fork, combine the ingredients in the crust until well incorporated.
  • Grease a 9-inch pie pan and evenly press the graham cracker mixture onto the bottom and up the sides of the pan.
  • Refrigerate while preparing the filling.
  • In a mixing bowl, using an electric mixer beat heavy cream until stiff peaks form. Set aside.
  • In another bowl, using an electric mixer, whisk the cream cheese until fluffy and smooth. Fold in sugar, rum extract, and vanilla extract until incorporated.
  • Add in whipped cream, coconut, and pineapple and combine. Spoon into prepared crust; smooth top with a spatula.
  • Then, cover and place in the fridge for at least 4 hours (ideally overnight) to set.
  • Before serving, top with toasted coconut (if desired). Slice and serve.

Enjoy!

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