Brown sugar is used to caramelize the pineapple in this glorious coconut custard pie. It's equally delicious served warm or cooled.
What You Need
Original recipe yields 8 servings
1 refrigerated ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.)
1 Tbsp. butter
2 Tbsp. dark brown sugar
2 cups pineapple wedges (about 1/2 of a large pineapple)
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/3 cup granulated sugar
2 egg s
1/2 tsp. coconut extract
1/2 cup BAKER'S ANGEL FLAKE Coconut
1/2 cup thawed COOL WHIP Whipped Topping
Add To Shopping List
Let's Make It
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.
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.
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.
Sweets can be part of a balanced diet but remember to keep tabs on portions.
Use Your Electric Mixer
Use your electric mixer to quickly make the pineapple filling. Just stir the coconut in by hand before pouring into crust.
Cover edge of pie crust with strip of foil for the last 15 min. of the baking time to prevent it from browning too much.
Since this filling will curdle if the pie is overbaked, be sure to remove pie from the oven when center is almost set and a wooden toothpick inserted in center comes out clean. The filling will firm up as it cools.
How to Cut Fresh Pineapple into Wedges
Cut off both ends and all of the peel from the pineapple. Cut pineapple lengthwise into quarters, then cut out the core from each piece. Cut each pineapple piece crosswise into thin wedges.
Calories From Fat
% Daily Value*
Total Fat 23g
Saturated Fat 12g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, one slice each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.