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Prepare the Garnish: Adjust oven temperature to 350°F (175°C). Scatter the ½ cup of coconut flakes in a thin, uniform layer across a sheet pan. Bake for precisely 5 minutes, watching closely until they acquire a light, golden-brown hue. Once toasted, remove from the oven and reserve for the final decorative flourish.
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Form the Shell: In a spacious mixing bowl, combine the ground graham cracker crumbs with the molten butter. Work the mixture until the crumbs are thoroughly moistened and resemble wet sand. Transfer this mixture into a 9-inch pie pan and use your fingers or the base of a measuring cup to compact it tightly against the bottom and up the sides of the vessel.
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Create the Core Cream Base: Employ a large mixer or whisk to vigorously blend the softened cream cheese and the cream of coconut until the resulting mixture is entirely smooth and voluminous. Incorporate the rum essence into this creamy base and mix until just combined.
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Assemble the Filling: Gently integrate the defrosted whipped topping, thoroughly drained crushed pineapple, chopped maraschino cherries, and chopped pecans into the cream cheese mixture using a light folding motion. Be careful not to overmix, preserving the airiness of the whipped topping.
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Finalize the Pie: Spoon the complete Piña Colada filling into the prepared cracker shell, spreading it out evenly. Distribute the reserved toasted coconut garnish evenly over the surface.
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Chill and Serve: Place the dessert in the refrigerator for a minimum of several hours (3-4 hours is recommended) to allow it to firm up completely before slicing and serving.
