Equipment
Ingredients
- 1½ cups Graham cracker crumbs
- ½ cup Butter melted
- ⅓ cup Sugar
- 2 cups Cool Whip
- 8 oz Cream cheese
- ⅓ cup Sugar
- 1 tsp Rum extract
- 15 oz Crushed pineapple drained well
- 1 cup Sweetened coconut flakes
Pie Decorations
- Cool Whip
- Toasted coconut flakes
- Pineapple slices quartered
- Maraschino cherries
Instructions
- In a microwave-safe bowl, melt the butter. Then stir in the graham cracker crumbs and sugar until well combined.
- Pour into the pie plate and press evenly around the pan and up the sides. Chill the crust in the refrigerator while you prepare the pie filling.
- Use the mixer to beat the cream cheese until it’s smooth.
- Mix in the sugar, pineapple (well drained), coconut flakes, and rum extract until well combined.
- Gently fold in the Cool Whip until it is combined well into the filling mixture.
- Spread the pie filling mixture evenly over the pie crust.
- Chill the pineapple pie in the refrigerator for 4 hours or until ready to serve.
- Add dollops or swirls of Cool Whip spaced evenly around the edge of the pie.
- Sprinkle toasted coconut flakes over the top.
- Then add a quartered pineapple slice between each dollop of whipped cream.
- Place a maraschino cherry between each pineapple chunk.
Notes
Storage: Cover any leftover pie with plastic wrap and store in the refrigerator for up to 3 days.
