Pineapple Cream Cheese Pie

By BobN

Ingredients

• Crust
• 1 sleeve graham crackers
• 1/4 cup chopped pecans
• 1/4 cup sweetened flaked coconut
• 1/4 cup powdered sugar
• 6 tablespoons (3/4 stick) butter, melted
• Filling
• 1 can (8 ounces) crushed pineapple
• 1 1/2 packages (12 ounces) cream cheese, softened
• 1 egg
• 1/2 cup sour cream
• 1/2 cup sugar
• 1 tablespoon lime or lemon juice
• 1 teaspoon grated lime or lemon zest
• 1/2 cup sweetened flaked coconut
• 1/2 teaspoon freshly grated nutmeg
• 1 teaspoon vanilla or coconut extract
• Topping
• Reserved pineapple liquid
• 2 tablespoons sugar
• 1 cup heavy cream
• 1/4 cup powdered sugar
• Extra sweetened flaked coconut, toasted
• Extra grated zest for topping

Details

Adapted from texascooppower.com

Preparation

Step 1

1. Crust: Pulse graham crackers in food processor until they are fine crumbs. Pour them into a 9-inch pie dish, then place pecans and coconut in food processor (no need to clean it first) and pulse until finely chopped.
2. Add pecan mixture and powdered sugar to graham crackers and mix with a fork. Drizzle melted butter into mixture, then stir to combine thoroughly. Press mixture into bottom and up sides of pie pan.
3. Filling: Over a bowl, drain pineapple, reserving liquid. Set both aside. Preheat oven to 350 degrees.
4. In a mixing bowl, combine cream cheese, egg, sour cream, sugar, juice and zest. Beat with a mixer until creamy. Add drained pineapple, coconut, nutmeg and extract, and stir to combine thoroughly.
5. Pour mixture into crust and bake 20 minutes or until no longer wobbly in middle. Cool and refrigerate.
6. Topping: In a small saucepan, mix reserved pineapple liquid with sugar and cook over medium heat until mixture thickens into a runny syrup. Set aside.
7. Whip heavy cream in a food processor. Add powdered sugar and whip until thick, about 1 minute. Spread over cooled filling and top with toasted coconut.
8. To serve, drizzle some of the thickened pineapple juice over the top. A little grated zest on top is great, also.