(by Shirley McNevich)
2 cups Keebler Sandies cookies (crushed--measure AFTER crushing)
1 cup Baker's angelflake coconut + extra for sprinkling
1/4 cup butter (melted)
1/3 cup white sugar
2 TBSP cornstarch
1 - 8oz. can Dole crushed pineapple (do NOT drain)
1 - 8oz. Philadelphia cream cheese (softened)
1 1/2 cups Coco Lopez (brand) cream of coconut (usually found in the same grocery aisle with mixed drink supplies)
2 eggs
1 cup heavy whipping cream
In a bowl add crushed cookies, 1 cup angelflake coconut and melted butter--stir to mix. Press the mixture in the bottom and up the sides of a greased 9" pie plate. Bake at 350 degrees for 10-13 minutes or until lightly browned, then cool completely. In a saucepan add white sugar and cornstarch--stir. Add crushed pineapple and its juice--stir. Place the saucepan over medium heat--cook/stir until boiling. Once boiling, cook/stir for 1-2 more minutes or until mixture thickens. Remove from heat and cool to room temperature. In a mixer add cream cheese--beat. Add 1 cup of cream of coconut--beat. Add eggs--beat. Stir the cooled pineapple mixture well. Spread pineapple mixture evenly over the cooled crust. Spread the cream cheese mixture evenly over the pineapple mixture. Bake at 350 degrees for 35-45 minutes or until set. Cool completely, then refrigerate until cold (6-8 hours). In a mixer add heavy whipping cream--beat until mixture foams. While beating, slowly add 1/2 cup of cream of coconut--beat until peaks form. Spread the cream mixture over the top of the cold pie. Sprinkle extra angelflake coconut over the top if you wish.
