Piña Colada Pie
This Summer has been so hot! I mean it felt like relief could not be found some days. We looked for anything and everything to keep us cool!
This is the most delicious and simple pie...it's even better when you freeze it, which was a beautiful accident! It also was the best sweet treat that
actually cooled us off!
Pina Colada Pie
2 c. crushed graham crackers or Maria Cookies (we use the Maria’s)
1/2 c. sweetened Coconut
1/2 c. melted butter
1/4 c. brown sugar
2 8 ounce cream cheese, softened
1 c. cream of coconut
2 t. Casa Bella Vida Vanilla
1 can crushed pineapple, 8 ounce, drained
1/2 c. maraschino cherries, chopped
1/2 c. chopped pecans
1 c. Heavy whipping cream
2 t. Casa Bella Vida Vanilla
1/4 c. sugar
Preheat oven to 350 degrees.
Spread coconut evenly onto a baking sheet and toast in preheated oven 5 minutes, until golden brown. Remove and set aside.
In a medium bowl, mix together graham cracker crumbs, melted butter and sugar. Press firmly into bottom and sides of a 9 inch pie pan.
In a large mixing bowl, beat together cream cheese and coconut cream until fluffy. Mix in vanilla. Whip heavy cream, sugar and vanilla until stiff. Fold in whipped cream, pineapple, cherries, and nuts. Spread mixture into crust. Sprinkle with toasted coconut. Can also be made into individual dessert cups!
Chill several hours before serving. This makes two pies.
PROVECHO!
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