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Pineapple Pie with Coconut Cream Recipe

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This recipe for Pineapple Pie with Coconut Cream is from Carda Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
PINEAPPLE PIE:
1 1/2 c. fresh pineapple or pineapple tidbits, drained
2 Tbsp. plus 1 c. sugar, divided
1 pkg. (5 1/4 oz.) coconut cookies
1/4 c. butter, melted
12 oz. cream cheese, softened
1 c. plain Greek yogurt
1/2 c. ground almonds
1 tsp. vanilla extract
3 eggs, lightly beaten
COCONUT CREAM:
1 can (13.6 oz.) coconut milk, chilled
3 Tbsp. confectioners sugar
1/4 tsp. vanilla extract
Directions:
Directions:
In a sauce pan bring pineapple and 2 Tbsp. of sugar to a boil. Cook until juice is almost evaporated stirring occasionally, about 6 min. Cool completely. Preheat oven to 350º. Pulse cookies in a food processor until fine crumbs form. Add butter, pulse until blended. Press into a 9" deep pie plate. In a bowl, beat cream cheese and remaining sugar until smooth. Beat in yogurt, almonds, and vanilla. Add eggs beat on low just until blended . Fold in pineapple mixture. Pour into crust. Bake 40 minutes or until center is almost set. Cool on a wire rack for an hour then refrigerate. Now the coconut cream. Freeze a mixing bowl and beater(s) until cold. Turn chilled can of coconut milk upside down, open can. Pour off and discard the liquid portion. Transfer solid portion to the cold bowl whip 30 seconds. Add sugar and vanilla beat until soft peaks form. Serve with pie.

 

 

 

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