• 8servings
  • 40minutes
  • 340calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB1, B2, B3, B9, B12, D
MineralsChromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 refrigerated ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.)

  2. 1 Tbsp. butter

  3. 2 Tbsp. dark brown sugar

  4. 2 cups pineapple wedges (about 1/2 of a large pineapple)

  5. 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese , softened

  6. 1/3 cup granulated sugar

  7. 2 egg s

  8. 1/2 tsp. coconut extract

  9. 1/2 cup BAKER'S ANGEL FLAKE Coconut

  10. 1/2 cup thawed COOL WHIP Whipped Topping

Instructions Jump to Ingredients ↑

  1. PREHEAT oven to 400ºF. Prepare and bake pie crust in 9-inch pie plate as directed on package for unfilled one-crust pie. Meanwhile, melt butter in medium skillet on medium-high heat. Stir in brown sugar until well blended. Add pineapple; stir to evenly coat. Cook 5 min. or until pineapple is caramelized and liquid is absorbed. Remove from heat; set aside.

  2. BEAT cream cheese and granulated sugar in medium bowl until well blended. Add eggs and extract; beat until well blended. Stir in coconut. Pour cream cheese mixture into crust. Top with caramelized pineapple. Reduce oven temperature to 350ºF.

  3. BAKE 25 min. or until wooden toothpick inserted in center comes out clean. Cool 10 min. Serve warm or completely cooled topped with the whipped topping. Store any leftover pie in refrigerator.


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