Pina Colada Pie

1. 1

   In a medium bowl, beat the cream cheese, sour cream, coconut cream and sugar until well blended and slightly fluffy.

2. 2

   Fold in the coconut extract and 1/2 cup shredded coconut.

3. 3

   Pour mixture into pie crust, cover and refrigerate for 3 hours minimum to set.

4. 4

   Toast remaining coconut to a light brown on top of stove over medium-medium-high heat while stirring almost constantly (this will take 10-15 minutes).

5. 5

   Set toasted coconut aside until pie has set.

6. 6

   When pie has set, remove it from refrigerator and spread the pineapple preserves over the top of it evenly.

7. 7

   Sprinkle the toasted coconut on the pie and serve.

8. 8

   Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.