Ingredients Jump to Instructions ↓

  1. 20 crisp oatmeal cookies (we used Nabisco Honey Maid)

  2. 1/2 stick (4 Tbsp) butter, melted Filling

  3. 3/4 cup sugar

  4. 1/3 cup cornstarch

  5. 1 can (20 oz) crushed pineapple, in its own juice, well drained, reserve juice

  6. 1 can (14 oz) coconut milk (not cream of coconut)

  7. 5 yolks from

  8. 5 large eggs

  9. 2 Tbsp butter, cut small

  10. 1 cup sweetened flaked coconut, chopped

  11. 1 cup heavy (whipping) cream

  12. 2 Tbsp sugar Garnish: sweetened flaked coconut, small pineapple chunks, mint sprigs

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F. Generously coat a 9-in. pie plate with nonstick spray.

  2. Crust: Process cookies in food processor until fine crumbs form. Add butter; process until crumbs are moistened. (Or finely crush cookies in a plastic food bag. Add butter; knead to mix.) Press over bottom and up sides of pie plate. Bake 12 minutes until toasted around edge. Cool on a wire rack.

  3. Meanwhile, make Filling: Mix sugar and cornstarch in a 2-qt saucepan. Add enough pineapple juice to coconut milk to make 2 1⁄2 cups. Stir into sugar mixture, then bring to a boil over medium heat, stirring occasionally (not briskly). Boil 1 minute; remove from heat. Whisk yolks to mix. Gradually whisk in about half the hot mixture; return yolk mixture to saucepan. Stir over low heat 2 minutes. Remove from heat, stir in butter until melted. Stir in pineapple and coconut. Pour into crust. Cover surface with plastic wrap; refrigerate at least 3 hours.

  4. Up to 2 hours before serving: Beat cream and sugar with mixer until stiff peaks form. Spread over pie. Garnish as shown. Planning Tip: Can be prepared through Step 3 up to 2 days ahead.


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