Start by mixing the ingredients for the crust. In a small bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter, and use a fork to combine until the mixture resembles wet sand. It should hold together when squeezed in your hand.
Once mixed, press the crumb mixture firmly into the bottom and up the sides of a greased 8 to 9.5-inch pie pan. Use the back of a measuring cup to create an even layer. Place the crust in the refrigerator to firm up while you prepare the filling.
Next, take your mixer and whisk the heavy whipping cream in a bowl until stiff peaks form. This can take a few minutes, and you’ll know it’s ready when the cream holds its shape. Remove the whipped cream from the bowl and place it in the fridge to keep it chill.
In the same bowl, beat the softened cream cheese until it’s smooth and fluffy. This usually takes about two minutes. Incorporate the granulated sugar, rum extract, and clear vanilla extract, mixing until fully combined.
Now, it’s time to fold in the whipped cream. Gently add the chilled whipped cream to the cream cheese mixture. Use a spatula to fold the two together, being careful not to deflate the whipped cream. You want to keep that light and airy texture.
Next, fold in the drained crushed pineapple and sweetened shredded coconut. This will add fantastic flavor and texture to your filling. Ensure everything is evenly mixed but still light.
Spoon the filling into the prepared graham cracker crust. Use an offset spatula to smooth the top, creating a lovely surface. You can’t go wrong with this step; just make sure it looks inviting!
Cover the pie with plastic wrap and refrigerate for at least 4 hours. This allows the flavors to meld and the filling to set perfectly.
When you’re ready to serve, feel free to top with Reddi-wip and toasted coconut for an extra special touch. Just be sure to toast the coconut in a dry skillet until golden brown, watching it closely!
