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Mix together crushed graham crackers, melted butter, and sugar. Once combined, press the mixture into the a 9" pie plate. Set aside.
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With a mixer, beat heavy whipping cream with powdered sugar and almond extract until the mixture forms stiff peaks, about 3-4 minutes. Set aside.
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In a separate bowl, beat with a mixer cream cheese and powdered sugar until well combined. Add in crushed pineapple and coconut and mix.
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Mix water with Kool-Aid Easy Mix, and add to the cream cheese mix. Beat until combined.
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Fold 1/2 of the whipped cream into the cream cheese batter gently. Once combined, pour the filling over the graham cracker crust.
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Spread (or pipe) remaining whipped cream over the top of the pie and top with toasted coconut if desired!
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Refrigerate 4-6 hours, or until pie filling has firmed up a bit*. Leftovers must be stored in the fridge.
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Enjoy!