It is hotter than Hades in this part of
the world right now. I wish I could be
on a beach in Mexico but that won't
happen for another few months. So, I
thought we would have a cool and
fruity pie today.
2 cups Pecan Sandies, crushed (about 16 cookies)
1 cup sweetened flaked coconut
1/4 cup butter, melted
1/3 cup sugar
2 tablespoons cornstarch
1 (8-ounce) can crushed pineapple in juice
1 (8-ounce) package cream cheese, softened
1 1/2 cups cream of coconut, divided
2 large eggs
1 cup whipping cream
Preheat oven to 350º F.
Stir together the cookie crumbs,
shredded coconut and melted butter.
Press firmly onto the bottom and up the sides
of a 9-inch deep dish pie plate. Bake 9 to 12
minutes, or until lightly brown. Remove to
a wire rack and allow to cool completely.
Meanwhile, stir together your sugar and
cornstarch in a small saucepan; add in
crushed pineapple (and juice). Stir constantly,
and allow mixture to come to a boil.
Cook for 1 minute or until thickened.
Remove from heat and allow to cool,
approximately 20 minutes.
With an electric mixer, beat cream
cheese until smooth. Add in 1 cup
of cream of coconut and beat at low
speed until just blended. (Chill the
remaining 1/2 cup of cream of coconut
until ready to use.) Add eggs,
1 at a time, until just blended.
Spread your cooled pineapple mixture
over the bottom of your crust.
Next, spoon cream cheese mixture over
the pineapple mixture.
Bake at 350º F for approximately 40 minutes,
or until set. Cool completely on a wire rack.
Beat your whipping cream until foamy. Add
remaining 1/2 cup cream of coconut and
continuing beating, until soft peaks form.
Spread over your pie, and garnish with