- Preheat the oven to 350
- Spread coconut evenly on a baking sheet and toast for 5 minutes, until golden brown
- Remove and set to the side
- In a medium mixing bowl combine the crushed graham crackers and melted butter
- Press in the bottom of a 9 inch pie plate
- In a large mixing bowl combine the softened cream cheese, and coconut cream until fluffy
- Mix in the Rum Extract Fold in the whipped topping, Pineapple cherries and nuts
- Spread the mixture into the Pie crust and top with the toasted coconut.
- Chill for several hours before slicing and serving
- Enjoy!
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