1 (9 inch) prepared chocolate cookie crumb crust
1 (1 ounce) square unsweetened coconut rum
6 teaspoons vanilla extract
3/4 cup white sugar
1/3 cup butter
1 1/2 cups all-purpose flour
1 cup semisweet chocolate chips
4 eggs, beaten
1 teaspoon vanilla extract
1 (8 ounce) can crushed pineapple
1 cup whipped cream
1 (8 ounce) package cream cheese
1 (8 ounce) package cream cheese, at room temperature
1 cup butter, softened
1 cup brown sugar
1 teaspoon vanilla extract
Preheat oven to 375 degrees F (190 degrees C).
To Make Filling: Place coconut rum in a small bowl, stirring to clear. Stir sugar and butter into rum mixture. Mix together well.
Place flour in a medium bowl. Mix together cracker crumbs, coconut rum, sugar, and butter. Press evenly into bottom of 9 inch pie pan. Lightly spray pie pan with cooking spray.
Bake in preheated oven for 30 minutes, or until toothpick inserted in center comes out clean. Cool on wire rack; refrigerate before removing pan. Cut into small squares (3 to 4 inches square). Cool in pan on wire racks. Frost top and sides of pie with cream as needed; chill before serving.
To Make Filling: Combine coconut rum and vanilla extract. Mix to make mixture.
Beat whipped cream in medium bowl. Add coconut rum mixture, 1/2 cup sugar, butter, brown sugar, 1 teaspoon vanilla. Stir until smooth; pour into pie filling. Cream in butter, cream cheese, and 1 cup coconut rum mixture. Frost bottom of pie, side by side; frost top and sides with remaining coconut rum cream. Serve immediately.