HOW TO MAKE IT :
- 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 Reddi-wip and toasted coconut if desired.
Nutrition :
Calories: 509kcal | Carbohydrates: 42g | Protein: 4g | Fat: 38g | Saturated Fat: 23g | Cholesterol: 102mg | Sodium: 326mg | Potassium: 212mg | Fiber: 2g | Sugar: 32g | Vitamin A: 1208IU | Vitamin C: 7mg | Calcium: 75mg | Iron: 1mg
