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Hula Skirt Pineapple Colada Dream Pie

Recipe By: Naylet LaRochelle
Year Submitted: 2015
Winner First Place

Ingredients

Crust Ingredients:
1 3/4 cups finely crushed graham crackers
1/4 cup cup sugar
7 tablespoons butter, melted
1/2 cup chopped roasted macadamia nuts

Cream Cheese Coconut Layer:
1 (8 ounce) cream cheese, softened
1 tablespoons sugar
1 (8.5 ounce) can cream of coconut
2 eggs
1/4 teaspoon rum extract
1/4 teaspoon coconut extract

Roasted Pineapple Custard Layer:
3 1/2 cups chopped pineapple
3 tablespoons light brown sugar
1/2 cup sugar
1/4 cup cornstarch
1 1/2 cup milk
1/4 cup pineapple juice
1/4 teaspoon salt
3 egg yolks
1 tablespoon butter
1/4 teaspoon vanilla extract

Topping:
Sweetened whipped cream
1/2 cup chopped roasted, salted macadamia nuts
1/2 cup coconut flakes, toasted

Directions

Crust Ingredients:
Preheat oven to 375 F. Lightly spray a 9-inch pie plate with cooking spray. In a large bowl, combine ground cookie crumbs, sugar, and butter until well combined. Stir in nuts. Press mixture onto bottom and up the sides of pie plate. Bake 8-10 minutes. Let cool.

Cream Cheese Coconut Layer:
Preheat oven to 350 F. In a large bowl, beat cream cheese and sugar until light and fluffy. Add cream of coconut a little bit at a time, beating in between each addition. Add eggs and extracts; beat until well combined and smooth. Pour cream cheese onto pie crust. Bake 30-35 minutes or until set.

Roasted Pineapple Custard Layer:
Preheat oven to 425 F. In a large bowl, toss pineapple and light brown sugar. Spread pineapple onto a rimmed baking sheet lined with nonstick foil. Bake until caramelized and edges begin to brown. Mash lightly.
In a medium saucepan, over medium heat, combine sugar, cornstarch, milk, pineapple juice, and salt. Cook 2-3 minutes, whisking frequently. Add egg yolks, one at a time; whisking constantly. Continue to cook, whisking, until mixture comes to a boil. Let boil 1-2 minutes, whisking constantly. Remove from heat. Add butter and vanilla extract. Set aside 1/2 cup roasted pineapple for topping; stir in remaining pineapple into custard.

Spoon pineapple custard over coconut-cream cheese layer. Press a sheet of plastic wrap directly on the surface. Refrigerate 4-5 hours, or until completely set.

Topping:
Top pie with whipped cream, nuts, coconut flakes, and reserved 1/2 cup chopped roasted pineapple.