Frozen Piña Colada Pie

Have you ever been on vacation and had a favorite drink or food that you just want to bring back with you? I went to the beach last month and piña coladas seemed to be the the drink of choice. You just can't go wrong with the refreshing blend of coconut and pineapple! I love to drink them but what fun would it be to eat them too? Here I present: The Frozen Piña Colada Pie. This one is fairly easy to make, PLUS, you'll have piña coladas to drink when you are done too! It's a win-win in my opinion... I will start with a super easy from-scratch recipe for piña coladas that my mom taught me, then a recipe from a pie I have made before. It's super malleable and it always seems to come out just right! This pie is creamy and has a deliciously subtle piña colada flavor.

Ingredients:
For the piña coladas:
1 46 oz can of pineapple juice
1 15 oz can cream of coconut (I use the Coco Lopez brand)
1 20 oz can of crushed pineapple

For the pie:
2 8 oz tubs of Cool Whip (one for the pie, one for garnish if desired, OR you can beat 1 cup of whipping cream with 2 tablespoons of sugar in a pre-frozen mixing bowl and whisk beater)
1 can of sweetened condensed milk
1 cup of piña colada mix from above recipe
1 brick of cream cheese, softened
1/4 cup Cruzan Coconut Rum, or the clear Bacardi Rum
1 jar maraschino cherries for garnish (optional)

8 sheets of graham crackers, crushed or pulsed into crumbs with a food processor
1/2 tablespoon of sugar
1/2 stick of butter (1/4 cup)

You may also use a Keebler graham cracker crust, preferably the deep/two extra servings one.

1.) Prepare your pie crust, mixing all ingredients together with a fork until wet, and pressing up the sides and bottom of a 9" pie dish. Bake at 350 for about 10 minutes.
2.) While your crust bakes, blend the entire can of pineapple juice, entire can of cream of coconut, and entire can of crushed pineapple in your blender in batches. (I had a little accident by not following that advice, you'll end up with piña colada all over your counter, Keurig, wall, and yourself - please do it in batches!) and place in a large pitcher; set aside.
3.) Cream the cream cheese with a hand or stand mixer in a large bowl. Put the Cool Whip and sweetened condensed milk in the bowl and beat until well blended. Slowly pour in your piña colada, then add your rum. Mix until well blended.
4.) Pour into baked and lightly cooled crust, cover with plastic wrap, and freeze overnight.
5.) Garnish with Cool Whip or fresh whipped cream and cherries prior to serving, enjoy!

Thank you so much for looking, now go whip something up and spread the YUM!

As always, I appreciate your questions, comments, shares, ideas.

XO,
Diana