This pie is extremely easy, and a most impressive presentation! Your friends and family will think you are an expert! Macadamia nuts may be used in place of pecans.

Gallery

Recipe Summary

Servings:
8
Yield:
1 - 9 inch pie
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

    Advertisement
  • 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 vanilla wafer crumbs and melted butter or margarine. 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 rum extract. Fold in whipped topping, pineapple, cherries, and nuts. Spread mixture into crust. Sprinkle with toasted coconut. Chill several hours before serving.

Nutrition Facts

670 calories; protein 7.5g 15% DV; carbohydrates 52.3g 17% DV; fat 49.3g 76% DV; cholesterol 81.9mg 27% DV; sodium 378.6mg 15% DV. Full Nutrition

Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/03/2009
Rich, fluffy and full of fruity flavor. It's also simple and quick to make. I left out the nuts and used a bigger pie dish than called for, but otherwise followed the recipe as written. Hubs liked it more than I did, calling it refreshing. I, on the other hand, thought it a little too rich, a little too sweet, and had too many flavors going on, so we'll settle at four stars between us. It doesn't take much to satisfy your sweet/fat tooth, so cut your pieces small! Read More
(17)
22 Ratings
  • 5 star values: 18
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/03/2009
Rich, fluffy and full of fruity flavor. It's also simple and quick to make. I left out the nuts and used a bigger pie dish than called for, but otherwise followed the recipe as written. Hubs liked it more than I did, calling it refreshing. I, on the other hand, thought it a little too rich, a little too sweet, and had too many flavors going on, so we'll settle at four stars between us. It doesn't take much to satisfy your sweet/fat tooth, so cut your pieces small! Read More
(17)
Rating: 5 stars
10/01/2002
I caught sight of this recipe while looking for a coconut pie for Mother's Day. I had a pre-made vanilla wafer crust left over from another occasion so I thought what the heck. It was the biggest hit at Mom's house. I wished I had made two of them. I have made it three times since then as well and my pie plate always leaves emptied. It is simple no bake yet still fills the kitchen with tropical flavor. Can be made to be a very attractive desert with toasted coconut and cherries. Ann Read More
(13)
Rating: 5 stars
03/10/2008
This is just superb. I've made it full bore and with low fat ingredients (cream cheese cool whip pineapple not in heavy syrup). Of course - the full bore full fat version is better. But the low fat does work if you're worried about that. Also - I prefer a graham cracker crust rather than vanilla wafer. And I usually use 1 cup of toasted coconut - half to put in the pie and half to sprinkle on top. Read More
(8)
Advertisement
Rating: 5 stars
03/04/2003
I thought the recipe was delicious. Although I forgot to add in the nuts. I had a shallow pie pan and had extra. So I made individual servings in mini spring form pans and I FROZE them. It made for great ice cream treat on a warm summer day. Read More
(7)
Rating: 5 stars
05/28/2008
I saw this recipe as I was trying to decide on a dessert for a Memorial Day BBQ. It was really yummy! I used a store bought shortbread crust and rum instead of rum extract. Toasted some extra coconut and put some in the pie and sprinkled some on top. Had extra filling and didn't want to throw it away, so I took someone else's advice and put it in a covered bowl in the freezer. One guy at the BBQ said the filling reminded him of Ambrosia Salad, and I agree. Great, cool pie on a hot day! Read More
(6)
Rating: 5 stars
07/27/2010
went with a storebought crust and did not drain the pineapple. used 1/2 cup of real rum. skipped the cherries & pecans. perfect! Read More
(5)
Advertisement
Rating: 5 stars
12/11/2003
Delicious pie! The local grocery store has a "Hawaiian Pie" that I was trying to copy. This recipe is easy and turned out to be even better than the store's version. Couple of changes: I used a regular pastry pie crust to counter the sweetness of the pie and I eliminated the rum extract just because I didn't have any. Read More
(5)
Rating: 5 stars
05/22/2006
This pie was a cool treat on a hot day and super easy. The only thing I changed was used half vanilla wafers and half shortbread cookies for the crust. I think it could use a little more rum flavoring but still great just as the recipe is written. Read More
(4)
Rating: 4 stars
09/14/2009
Left out the cherries and nuts in the pie. My Husband really loved this. I thought the flavour was nice but it was just a little too rich for me. Read More
(3)