COCONUT CREAM PIE WITH CARAMELIZED PINAPPLE AND COCONUT WHIPPED TOPPING

Steps:

• Process the shortbread cookies in a food processor until they are fine crumbs.
• In a large bowl, combine cookie crumbs, coconut, sugar, and melted butter.
• Press firmly into the bottom and up the sides of a deep-dish 9-inch pie pan.
• Bake at 350 degrees for 5-7 minutes, or until edges are lightly golden, and remove from heat to cool completely.
• In a large saucepan, combine half-and-half, egg yolks, sugar, cornstarch, and vanilla.
• Whisk until mixture is completely smooth, and until cornstarch has dissolved.
• Over medium heat, bring the mixture to a simmer, whisking constantly.
• Once the mixture is thick like pudding, remove from heat and stir in the butter and shredded coconut.
• Pour the mixture into the cooled pie crust and refrigerate for at least 2 hours, or until set.
• In a large saucepan over medium-high heat, combine pineapple, butter, and brown sugar. The higher heat is important because the pineapple will shed water as it cooks, and you want that to cook off.
• Cook and stir until pineapple is golden and caramelized, about 10 minutes.
• If any liquid remains, drain the pineapple.
• Set aside to cool completely.
• Spoon pineapple on top of coconut cream filling, and return pie to the refrigerator while preparing the whipped cream.
• In a large mixing bowl, combine heavy cream and sugar.
• Beat until it forms soft peaks, and is light and fluffy, about 5 minutes.
• Add coconut extract.
• Top the pie with the coconut whipped cream and the toasted coconut.
• Serve and enjoy!