Pina Colada Pie

By BearForce

Ingredients

• 2 cups pecan shortbread cookie crumbs (about 16 cookies)
• 1 cup sweetened flaked coconut
• 1/4 cup butter, melted
• 1/3 cup sugar
• 2 Tbsp. cornstarch
• 1 (8-oz.) can crushed pineapple in juice
• 1 (8-0z.) package cream cheese, softened
• 2 large eggs
• 1 cup whipping cream
• Garnish with lightly toasted shaved coconut, pineapple wedges, fresh pineapple mint sprigs

Preparation

Step 1

1, Preheat oven to 350 degrees. 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. Cool completely (about 30 minutes)

2. Stir together sugar and cornstarch in a small heavy saucepan; stir in pineapple. While stirring constantly, bring to a boil over medium heat; cook for 1 minute or until thickened. Remove from heat; cool completely (about 20 minutes).

3. Beat cream cheese at medium speed 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 beating until blended.

4. Spread cooled pineapple mixture over bottom of piecrust spoon cream cheese mixture over pineapple mixture. Bake 38 to 42 minutes or until set. Cool; cover and chill for 4 hours.

5. Beat whipping cream on high until foamy. Gradually add remaining 1/2 cup cream of coconut, beating until soft peaks form. Spread over pie.