Making the Pie

• Combine the graham cracker crumbs, sugar, and melted butter in a small bowl.
• Press the crumb mixture into the bottom and sides of a greased 8 to 9.5 inch pie pan.
• Refrigerate the crust while preparing the filling.
• Whip the heavy whipping cream in a mixer until it forms stiff peaks.
• In the same bowl, beat the cream cheese until smooth, then add sugar, rum extract, and clear vanilla extract.
• Fold the whipped cream, crushed pineapple, and shredded coconut into the cream cheese mixture.
• Spoon the filling into the prepared crust and smooth the top.
• Cover and refrigerate the pie for at least 4 hours.
• Before serving, top with whipped cream and toasted coconut if desired.