Pina Colada Pie

Pina Colada Pie Yield: 8 or 9 inch pie One Unbaked Pie Crust Pineapple Filling 2/3 cup sugar 3 tbsp cornstarch 16 oz can crushed pineapple, with juice 2/3 cup water 1/4 tsp vanilla Coconut Cream Filling 6 oz. cream cheese, softened 1/2 cup sugar 2 tsp coconut extract 1 tbsp coconut rum 6 oz cool whip Whipped Cream 2/3 cup heavy whipping cream 1/4 cup + 2 tbsp powdered sugar 2 tbsp pineapple juice 1/4 tsp coconut extract Bake pie crust in an 8 or 9 inch pie pan according to package instructions. Set aside to cool. Combine sugar and cornstarch in a saucepan. Stir in pineapple, including juice (except reserve 2 tbsp juice for whipped cream), and water. Cook over medium-high heat, stir constantly until mixture thickens and come to a boil, about 10 minutes. Allow to boil for 1 1/2 minutes, then remove from heat. Stir in vanilla extract and set aside to cool for about 10 minutes. Meanwhile, beat cream cheese, sugar, coconut extract and coconut rum together in a medium sized bowl until smooth. Stir in whipped cream. Pour filling into cooled pie crust and smooth into an even layer Top cream cheese mixture with pineapple mixture. Spread into an even layer. Refrigerate until firm. To make the whipped cream, whip heavy whipping cream until it begins to thicken. Add powdered sugar, pineapple juice and coconut extract and whip until stiff peaks form. Spread whipped cream on the top of the pie and top with pineapple slices, toasted coconut and cherries.