Preheat oven to 350°. 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. Transfer to a wire rack; cool completely (about 30 minutes).
Stir together sugar and cornstarch in a small heavy saucepan; stir in pineapple. While stirring constantly, bring to a boil over medium-high heat; cook (keep stirring!) 1 minute or until thickened. Remove from heat; cool completely (about 20 minutes).
Beat cream cheese at medium speed with a heavy-duty electric stand mixer, using whisk attachment, 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, 1 at a time, beating just until blended after each addition.
Spread cooled pineapple mixture over bottom of piecrust; spoon cream cheese mixture over pineapple mixture.
Bake at 350° for 38 to 42 minutes or until set. Cool completely on a wire rack (about 1 hour). Cover and chill 4 hours.
Beat whipping cream at high speed until foamy. Gradually add remaining 1/2 cup cream of coconut, beating until soft peaks form; spread over pie.
Note: We tested with Keebler Sandies Pecan Shortbread and Coco López Cream of Coconut.
OMG! This may be one of the best desserts EVER!!! It is even better the second day as the crust softens up a bit and makes it easier to cut. And, I did find that I needed a deep dish pie plate in order to use all the cream filling. I didn't have time for shaved coconut, so I just toasted some flaked coconut and sprinkled it over the whipped cream, but it looked pretty and tasted heavenly!!! This will be a go to dessert from now on!!
Everyone loved this pie! Next time I won't add the half cup of coconut cream to the whipping cream, I'll just sweeten it with powdered sugar because it will give more volume. It didn't whip up as large and firm as it would have with just powdered sugar. Amazing recipe! A keeper! Even the young children loved it.
Definately a 5-star pie. This was delicious and easy to prepare. Tried to cut a little of the fat and calories by using the light cream cheese and for the crust, I used Lorne Doone shortbread cookies with a mixture of almonds and pecans.
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