From Southern Living
1. Preheat oven to 350 degrees. Sitr together the first 3 ingredients; firmly press on bottom and up sides of slightly greased 9 inch pie plate. Bake for 12 to 15 minutes, or until slighlty browned Let cool for 30 minutes.
2. Stir together sugar and cornstarch in a small heavy saucepan, stir in pineapple. While stirring constantly, bring to a boil over medium-high heat; cook (keep stirring) 1 minute or until thickened. Remove from heat; cool completely (about 20 minutes).
3. Beat cream cheese at medium speed with a heavy-duty mixer, using whisk attachment, until smooth. Gradually add 1 cup cream of coconut, beating at low speed just until blended. (Chill remaining 1/2 cup cream of coconut until ready to use.) Add eggs, 1 at a time, beating just until blended after each addition.
4. Spread cooled pineapple mixture over bottom of piecrust; spoon cream cheese mixture over pineapple mixture.
5. Bake at 350 degrees for 38 to 42 minutes or until set. Cool completely on a wire rack (about 1 hour). Cover and chill for at least 4 hours.
6. Beat whipping cream at high speed until foamy. Gradually add in remaining cream of coconut. Spread over pie.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (252g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 872 | ||
Calories from Fat: 652 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 72.5g | 97 % | |
Saturated Fat 41.9g | 210 % | |
Monounsaturated Fat 21.2g | ||
Polyunsanturated Fat 4.2g | ||
Cholesterol 254.8mg | 78 % | |
Sodium 2745.6mg | 95 % | |
Potassium 368.3mg | 10 % | |
Total Carbohydrate 49.2g | 14 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 45.9g | ||
Protein 11.2g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 872
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