CARAMELIZED PINEAPPLE-COCONUT PIE

Caramelized Pineapple-Coconut Pie image

Brown sugar is used to caramelize the pineapple in this glorious coconut custard pie. It's equally delicious served warm or cooled.

Provided by My Food and Family

Categories Recipes

Time 40m

Yield Makes 8 servings, one slice each.

Number Of Ingredients 10

Ingredients

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 eggs
1/2 tsp. coconut extract
1/2 cup BAKER'S ANGEL FLAKE Coconut
1/2 cup thawed COOL WHIP Whipped Topping

Steps:

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.

Nutrition Facts : Calories 340, Fat 23 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 95 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g