Graham Cracker Crust
1⅓ cup graham cracker crumbs
¼ cups granulated sugar
8 tbsp butter, melted
1 cup heavy whipping cream
8 oz cream cheese, softened
¼ cup granulated sugar
1 tsp rum extract
½ tsp clear vanilla extract
20 oz can crushed pineapple, very well drained
1 cup sweetened shredded coconut
Combine the ingredients for the crust in a small bowl. Use a fork to combine.
Press onto the bottom and up the sides of a greased 8 to 9.5 inch pie pan.
Place in refrigerator while preparing the filling.
Whisk heavy whipping cream in a mixer until stiff peaks form.
Remove from bowl and chill.
Beat cream cheese until smooth and fluffy.
Beat in sugar and extracts until combined.
Fold in whipped cream, pineapple, and coconut,.
Spoon into prepared crust and smooth top with an offset spatula.
Cover and refrigerate for at least 4 hours.
Top with whipped cream and toasted coconut if desired.