3 (9 inch) square baking pie crusts
1 package cream cheese, at room temperature
1 cup white sugar
1 (16 ounce) can pineapple juice
7 fluid ounces lemon-lime flavored carbonated beverage
Preheat oven to 375 degrees F (190 degrees C). Place cream cheese, sugar and pineapple juice in a large microwave-safe bowl. Microwave on high until buttery peaks form. Transfer cream cheese mixture to the freezer (for easy slicing), which can be left in the refrigerator for at least an hour.
Meanwhile, in a medium saucepan wash and dry shredded coconut. Stir firmly with a wooden spoon into coconut mixture. Pour into pastry space; press remaining pineapple juice into mixture until mixture is completely incorporated. Spread dollops onto pastry shells.
Arrange the remaining cream cheese mixture over pie shell crisp side up, creating a rough surface even with the edges of the pastry shell. Remove the cherry slices from behind the envelope, and press lightly into crust. Brush rounded pieces with lime juice.
Bake in preheated oven for 20 minutes, or until filling on top begins to brown. Will chance a few drops of water if emptying it halfway through baking. Allow pie to cool for 5 minutes before turning out on its side to cool completely. Lower temperature to 375 degrees F (190 degrees C) and allow to cool completely.
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