Ingredients

The following ingredients have 4 Servings
  • 1 prepared pie shell
  • Pineapple Filling
  • 2/3 cup sugar
  • 3 Tbsp cornstarch
  • 16 oz can crushed pineapple, with juice
  • 2/3 cup water
  • 1/4 tsp coconut extract
  • Coconut Cream Filling
  • 6 oz. light cream cheese, softened
  • 1/2 cup sugar
  • 2 tsp coconut extract
  • 1/2 tsp rum extract
  • 3/4 of an 8 oz container of cool whip
  • Coconut Whipped Cream
  • 2/3 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 2 Tbsp pineapple juice
  • 1/4 tsp coconut extract
  • Optional garnish – toasted coconutand maraschino cheries

Instruction

  • For the pineapple filling – In a large sauce pan, whisk sugar and cornstarch in a saucepan. Set aside 2 Tbsp juice from the can of pineapple to use later for whipped cream
  • Add the pineapple and water to the sauce pan. Cook over medium-high heat, stir constantly until mixture thickens and come to a boil. Allow to boil for 1 1/2 minutes, then remove from heat.
  • Stir in 1/4 tsp coconut extract and set aside to cool.
  • Meanwhile, in a medium bowl, beat cream cheese, sugar, coconut extract and coconut rum together with a mixer. Then fold in the Cool Whip.
  • Pour the coconut cream cheese filling into cooled pie crust and smooth into an even layer
  • Then top with cooled pineapple mixture. Spread into an even layer and refrigerate until firm.
  • To make the whipped cream, whip whipping cream in a bowl with a mixer until it begins to thicken.
  • Add powdered sugar, pineapple juice and coconut extract and whip until stiff peaks form.
  • Spread whipped cream on the top of the pie. Garnish with toasted coconut and cherries just before serving if desired.