Pina Colada Pie

• 1 shortbread pie crust
• 1 (8 ounce) package cream cheese, softened
• 1 cup sour cream
• 14 cup coconut cream
• 23 cup sugar
• 2 teaspoons coconut extract
• 1 12 cups sweetened flaked coconut
• 34-1 cup pineapple preserves

1. In a medium bowl, beat the cream cheese, sour cream, coconut cream and sugar until well blended and slightly fluffy.
2. Fold in the coconut extract and 1/2 cup shredded coconut.
3. Pour mixture into pie crust, cover and refrigerate for 3 hours minimum to set.
4. Toast remaining coconut to a light brown on top of stove over medium-medium-high heat while stirring almost constantly (this will take 10-15 minutes).
5. Set toasted coconut aside until pie has set.
6. When pie has set, remove it from refrigerator and spread the pineapple preserves over the top of it evenly.
7. Sprinkle the toasted coconut on the pie and serve.
8. Enjoy!

shortbread pie crust, cream cheese, sour cream, coconut cream, sugar, coconut, coconut, pineapple

Taken from www.food.com/recipe/pina-colada-pie-433475 (may not work)