Southern Living's Piña Colada Icebox Pie | A delicious Pineapple & Coconut Pie! | #piñacolada

Pina Colada Icebox Pie is filled with the flavors of Pineapple and Coconut, giving us that Tropical Island vibe! The crust is made with shortbread cookies and it has a Pineapple layer, Coconut Cream Cheese layer, and it's topped with a Coconut Whipped Cream. It's in my top 5 favorite Icebox Pie recipes! Makes a 9 or 9.5 inch Pie.
Pina Colada Pie Crust:
2 Cups Pecan Shortbread Cookie crumbs, about 16 cookies
1 Cup sweetened flaked Coconut
1/4 Cup melted Butter
Pina Colada Pie Pineapple Layer:
1 8-ounce can crushed Pineapple in Juice
2 TBSP Cornstarch
1/3 Cup Sugar
Pina Colada Cheesecake Layer:
1 8-ounce package softened Cream Cheese
1 1/2 Cups Cream of Coconut, divided
2 Large Eggs
Pina Colada Pie Whipped Cream Layer:
1 Cup Heavy Whipping Cream
1/2 Tsp Coconut Extract, optional
1 Tsp Gelatin Powder, optional

SPECIAL NOTES
Be sure to press the crumb mixture all the way up the sides of the Pie Plate.
Use 1 tsp of Gelatin powder to stabilize the whipped cream topping.
Bake and chill the pie for at least 4 hours prior to adding the whipped cream topping.
Toast Coconut in a shallow pan at 325F for 7 to 9 minutes.
This recipe is adapted from the Southern Living Pina Colada Icebox Pie recipe.
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