Ingredients
2cups pecan shortbread cookie crumbs ( about 16 cookies – Keebler Sandies Pecan Shortbread)
1cup sweetened coconut flakes
¼ cup butter, melted
1/3 cup sugar
2 tbsp. cornstarch
1(8oz) can crushed pineapple in juice
1(8oz) pkg cream cheese softened
1 ½ cups cream of coconut, divided (this is not the same as coconut cream – I found it at Walmart $3.48 Coco Reàl Gourmet Cream of Coconut another brand is Coco López Cream of Coconut)
2 large eggs
1 cup whipped cream
For garnishes: Lightly toasted shaved coconut, pineapple wedge even fresh mint
Directions
Preheat oven to 350°. Stir together first 3 ingredients; firmly press on bottom and up sides of a lightly greased 9-inch pie plate. Bake 10 to 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 whisk attachment, until smooth. Gradually add 1 cup cream of coconut, beating at low speed just until blended. (Chill remaining 1/2 cup cream of coconut until ready to use.) Add eggs, 1 at a time, beating just until blended after each addition.
Spread cooled pineapple mixture over bottom of piecrust; spoon cream cheese mixture over pineapple mixture.
Bake at 350° for 38 to 42 minutes or until set. Cool completely on a wire rack (about 1 hour). Cover and chill 4 hours.
Beat whipping cream at high speed until foamy. Gradually add remaining 1/2 cup cream of coconut, beating until soft peaks form; spread over pie.
Note: We tested with Keebler Sandies Pecan Shortbread and Coco López Cream of Coconut.