Pina Colada Pie

What You'll Need

• One Unbaked Pie Crust

Pineapple Filling

• 2/3 cup sugar
• Three tbsp cornstarch
• 16 oz can crushed pineapple, with juice
• 2/3 cup water
• One quarter tsp vanilla

Coconut Cream Filling

• Six oz. cream cheese, softened
• One half cup sugar
• Twotsp coconut extract
• One tbsp coconut rum
• six oz cool whip

Whipped Cream

• 2/3 cup heavy whipping cream
• One quarter cup + Two tbsp powdered sugar
• Two tbsp pineapple juice
• One quarter tsp coconut extract

How to Make It

1. Bake pie crust in an 8 or 9 inch pie pan according to package instructions. Set aside to cool.
2. Combine sugar and cornstarch in a saucepan. Stir in pineapple, including juice (except reserve 2 tbsp juice for whipped cream), and water.
3. Cook over medium-high heat, stir constantly until mixture thickens and come to a boil, about 10 minutes.
4. Allow to boil for 1 1/2 minutes, then remove from heat.
5. Stir in vanilla extract and set aside to cool for about 10 minutes.
6. Meanwhile, beat cream cheese, sugar, coconut extract and coconut rum together in a medium sized bowl until smooth. Stir in whipped cream.
7. Pour filling into cooled pie crust and smooth into an even layer
8. Top cream cheese mixture with pineapple mixture. Spread into an even layer.
9. Refrigerate until firm.
10. To make the whipped cream, whip heavy whipping cream until it begins to thicken.
11. Add powdered sugar, pineapple juice and coconut extract and whip until stiff peaks form.
12. Spread whipped cream on the top of the pie and top with pineapple slices, toasted coconut and cherries.