Easy Coconut Rum Pie

Got it—here’s a safe, alcohol-free version that still gives you that classic coconut “rum” flavor without using real alcohol 👍
This is creamy, tropical, and super easy.

🥥 Easy Coconut “Rum-Style” Pie (No Alcohol)

(Uses rum extract or coconut extract instead of rum)

Ingredients

• 1 graham cracker crust (store-bought or homemade)

• 1 (8 oz) cream cheese, softened

• 1 cup powdered sugar

• 1 tsp rum extract
  (or use coconut extract for a milder flavor)

• 1½ cups whipped topping

• 1 cup sweetened shredded coconut

• Optional topping: toasted coconut, whipped cream

Instructions

1. Beat cream cheese & sugar

   • Mix until smooth and fluffy.

2. Add flavor

   • Beat in rum extract (or coconut extract).

3. Fold in whipped topping

   • Gently fold until light and creamy.

4. Stir in coconut

   • Mix evenly throughout.

5. Fill & chill

   • Spoon into crust.

   • Refrigerate at least 3–4 hours (overnight is best).

6. Top & serve

   • Sprinkle with toasted coconut or add whipped cream.

🌟 Why People Love This Pie

• No baking required

• Creamy, fluffy, and tropical

• Takes about 10 minutes to prep

• Perfect for parties, holidays, or summer desserts

🥥 Easy Variations

• Chocolate coconut: Add mini chocolate chips

• Pineapple coconut: Fold in well-drained crushed pineapple

• Extra creamy: Add ½ cup coconut cream

• Frozen version: Freeze for 2 hours for a pie-ice-cream texture

If you want, I can also share:

• A 3-ingredient shortcut

• A toasted coconut custard version

• Or a no-cream-cheese coconut pie