Creamy Pina Colada Pie

For the Crust – 1 1/2 cups graham cracker crumbs – 1/3 cup melted butter – 1/4 cup granulated sugar

For the Filling –– 1 can (20 oz) crushed pineapple, drained – 1 cup sweetened shredded coconut – 1 package (3.4 oz) coconut cream instant pudding mix – 1 cup cold milk – 1 teaspoon coconut extract – 1 teaspoon rum extract

For Garnish – Additional whipped cream – Toasted coconut flakes – Pineapple slices or wedges – Maraschino cherries

Prepare the Crust In a bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Press the mixture into the bottom and up the sides of a 9-inch pie dish to form the crust.

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Make the Filling – In a large mixing bowl, combine the drained crushed pineapple and shredded coconut. – In a separate bowl, whisk together the coconut cream instant pudding mix, cold milk, coconut extract, and rum extrac

.Assemble the Pie Spoon the creamy piña colada filling into the cooled graham cracker crust, spreading it evenly.

Slice and Enjoy Feel free to adjust the coconut and rum extracts to suit your taste preferences. This pie is perfect for warm weather or anytime you want to bring a taste of the tropics to your dessert table

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