Pineapple Pie with Coconut Cream (Hawaii)

You’ll find pineapples and coconut everywhere in the South Pacific, so they play them up in this creamy cool pineapple pie, dolloped with coconut cream. Divine!

1½ cups fresh pineapple, chopped
2 Tbsp. + 1 cup sugar, divided
1 (5¼ oz) pkg coconut cookies
¼ cup butter, melted
12 oz cream cheese, softened
1 cup plain Greek yogurt
½ cup ground almonds
1 tsp. pure vanilla extract
3 large eggs, lightly beaten

Coconut Cream:
1 (13.66 oz) can coconut milk (full fat)
2 Tbsp. confectioners' sugar
¼ tsp. pure vanilla extract

In a small saucepan, combine pineapple and 2 Tbsp. sugar. Bring to a boil; cook until liquid is almost evaporated, stirring occasionally, 6-8 minutes. Cool completely.

Preheat oven to 350°F. Place cookies in a food processor; pulse until fine crumbs form. Add butter; pulse just until blended. Press onto bottom and up sides of a 9” deep-dish pie plate.

In a large bowl, beat cream cheese and remaining sugar until smooth. Beat in yogurt, almonds and vanilla. Add eggs; beat on low speed just until blended. Fold in pineapple mixture. Pour into crust. Bake until center is almost set, 35-40 minutes. Cool on a wire rack 1 hour. Refrigerate pie and can of coconut milk at least 4 hours or until cold.

Place a mixer bowl and whisk attachment in freezer until cold, about 15 minutes. Turn chilled can of coconut milk upside down; open can. Pour off and discard liquid portion. Transfer solid portion remaining in can to chilled bowl. Add confectioners' sugar and vanilla; beat until stiff peaks form. Serve with pie.

Makes 8 servings (2/3 cup coconut cream).