2 c vanilla wafers
1c sweetened flaked coconut
¼ c butter, melted
1/3 c sugar
2 Tbsp. cornstarch
1 (8oz) can crushed pineapple in juice
1 (8oz) package cream cheese, softened
1 ½ cups cream of coconut divided
2 large eggs
1c whipping cream
Garnishes: lightly toasted shaved coconut, pineapple wedges, fresh mint


Preheat oven to 350 degrees. Stir together first 3 ingredient; firmly press on bottom and up sides of a lightly greased 9-inch pie plate. Bake 10-12 minutes or until lightly browned. Transfer to a wire rack; cool completely, about 30 minutes.

Stir together sugar and cornstarch in a small heavy saucepan; stir in pineapple. While stirring constantly, bring to a boil over medium-high heat; cook (keep stirring!) 1 minute or until thickened. Remove from heat; cool completely, about 20 minutes. Beat cream cheese at medium speed with a heavy duty electric stand mixer, using a paddle attachment until smooth. Gradually add 1 cup cream of coconut, beating at low speed just until blended. Chill remaining ½ cup cream of coconut until ready to use. Add eggs, 1 at a time, beating just until blended after each addition.

Spread pineapple mixture over bottom of piecrust; spoon cream cheese mixture over pineapple mixture. Bake at 350 degrees for 38 to 42 minutes or until set. Cool completely on a wire rack, about an hour. Cover and chill 4 hours.
Beat whipping cream at high speed until foamy. Gradually add ½ cup cream of coconut, beating until soft peaks form; spread over pie. Garnish with shaved coconut, pineapple wedges and mint. Enjoy!
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