Ingredients Jump to Instructions ↓

  1. Crust

  2. 1 box Pillsbury® refrigerated pie crusts, softened as directed on box

  3. 1 teaspoon sugar

  4. Filling

  5. 1 package (8 oz) cream cheese, softened

  6. 1/4 cup sugar

  7. 1 teaspoon coconut extract

  8. 1 egg

  9. Topping

  10. 1 can (20 oz) crushed pineapple in syrup, well drained,

  11. 1/4 cup liquid reserved

  12. 2 teaspoons cornstarch

Instructions Jump to Ingredients ↑

  1. Heat oven to 450°F. Unroll pie crust on work surface. Sprinkle with 1 teaspoon sugar; roll in lightly with rolling pin. Press crust, sugar side up, in bottom and up side of 10- or 9-inch tart pan with removable bottom. Trim edges if necessary.

  2. Bake 7 to 9 minutes or until light golden brown. Reduce oven temperature to 400°F.

  3. In small bowl, beat cream cheese with electric mixer on medium speed until light and fluffy. Add 1/4 cup sugar, the coconut extract and egg; beat until well blended. Pour into partially baked shell. Carefully spoon pineapple over cream cheese mixture. (Pineapple will not completely cover cream cheese.) 4 Bake 20 to 25 minutes or until filling is puffed around edges and set.

  4. Meanwhile, in 1-quart saucepan, mix reserved 1/4 cup pineapple liquid and the cornstarch until smooth. Cook over medium heat, stirring frequently, until glaze boils and thickens. Spoon pineapple glaze over pineapple. Cool completely, about 1 hour, before serving. Cover and refrigerate any remaining tart.

  5. Many people like the flavor of coconut but not its texture. We've used coconut extract to add the flavor without the texture.

  6. High Altitude (3500-6500 ft)

  7. High Altitude Directions Nutritional Information Nutrition Information: 1 Serving (1 Serving)

  8. Calories 220 (Calories from Fat 120),


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