Pineapple Pie with Coconut Cream
Total TimePrep: 35 min. + cooling Bake: 35 min. + chilling
Makes8 servings (2/3 cup coconut cream)
This had a grainy texture to it while I was hoping for a more cheesecake creamy one. The cooked pineapple was really good and so was the coconut crust (I used macaroons). I'd use regular whipped cream for the topping, if I were to make this again and sprinkle the nuts on the top when serving, rather than mix them in the pie. This recipe is worth tweaking with to find the right balance, if you are a pineapple/coconut fan.