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Directions

Crust
Pre-heat oven to 325 degrees F.
Lightly grease pie pan.
Microwave butter on low until melted.
Pulse Oreos and Almonds in food processor until the consistency of fine crumbs.
Add cinnamon, coconut and butter and mix well.
Add milk and mix well.
Press into 8-inch pie tin or plate (bottom and sides)
Refrigerate for 5 €“ 10 minutes.
Bake for 8-10 minutes.
Set aside to cool.

Filling €“ Layer 1
Beat the cream cheese, extracts and sugar until light and fluffy using an electric mixer.
Mix in cream of coconut and pudding together until well combined.
Slowly add the pudding mixture to the cream cheese and beat until incorporated.
Fold in the cool whip and shredded coconut mixing until smooth.
Fill pie with filling.

Filling – Layer 2
Combine pineapple and pina colada concentrate in a medium saucepan.
Mix sugar and cornstarch together in a small bowl.
Stir the sugar mixture into the pineapple mixture.
Stir in the rum and coconut extracts and salt.
Cook mixture over medium heat until thickened.
Allow mixture to cool.
Pour mixture over coconut cream filling and refrigerate pie for at least 3 hours.

Topping and Garnish
Combine gelatin and cold water (2 Tbsp) in a microwave safe container. Allow to sit for one minute, microwave on high for 15 seconds and allow to cool (not long enough to set).
Begin whipping cream in mixer, add gelatin, sugar, vanilla, rum extract and remaining water. Whip until soft peaks are formed.
Pipe whipped topping on pie.
Garnish pie.