Pina Colada Pie: A Tropical Delight in Every Bite

In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is well-combined and resembles wet sand.
Press the mixture into the bottom and sides of a 9-inch pie dish, forming an even crust. Use the back of a spoon to compact it.
Place the crust in the refrigerator to chill while you prepare the filling.
Make the Filling:

In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add the sweetened condensed milk, coconut cream (or coconut milk), pineapple juice, crushed pineapple, rum (if using), and vanilla extract. Mix well until the ingredients are fully combined and smooth.
Gently fold in the whipped cream or whipped topping, creating a light and fluffy filling.
Assemble the Pie:

Pour the Pina Colada filling into the chilled graham cracker crust, smoothing it out with a spatula to make the top even.
Refrigerate the pie for at least 4 hours, or overnight, to allow the filling to set.
Garnish and Serve:

Before serving, garnish the pie with shredded coconut, pineapple slices, or maraschino cherries for a tropical touch.
Slice and enjoy the creamy, fruity goodness of your Pina Colada Pie!
Serving and Storage Tips: