Pina Colada Pie

Absolutely  delicious. Thank you Kitchen Meets Girl

2 cups Pecan Sandies, crushed (about 16 cookies)

1 cup sweetened flaked coconut

1/4 cup butter, melted

1/3 cup sugar

2 tablespoons cornstarch

1 (8-ounce) can crushed pineapple in juice

1 (8-ounce) package cream cheese, softened

1 1/2 cups cream of coconut, divided

2 large eggs

1 cup whipping cream

• Preheat oven to 350.
• Stir together the cookie crumbs, shredded coconut and melted butter, and press firmly onto the bottom and up the sides of a 9-inch deep dish pie plate.
• Bake 9 to 12 minutes, or until lightly brown.
• Remove to a wire rack and allow to cool completely.
• Meanwhile, stir together your sugar and cornstarch in a small saucepan
• Add in crushed pineapple (and juice).
• Stir constantly, and allow mixture to come to a boil.
• Cook for 1 minute or until thickened.
• Remove from heat and allow to cool, approximately 20 minutes.
• With an electric mixer, beat cream cheese with the whisk attachment until smooth.
• Add in 1 cup of cream of coconut and beat at low speed until just blended. 
• Chill the remaining 1/2 cup of cream of coconut until ready to use.
• Add eggs, 1 at a time, until just blended.
• Spread your cooled pineapple mixture over the bottom of your crust.
• Next, spoon cream cheese mixture over the pineapple mixture.
• Bake at 350 for approximately 40 minutes, or until set.
• Cool completely on a wire rack. Cover and chill 4 hours.
• Beat your whipping cream until foamy.
• Add remaining 1/2 cup cream of coconut and continuing beating, until soft peaks form.
• Spread over your pie, and garnish with coconut chips, toasted coconut, and pineapple, if desired.