Pineapple adds a citrusy zing, and the reserved juices help to counterbalance the creaminess of the cream cheese. The added coconut ensures a tropical flare, but also adds great texture to each bite. All of this cool and sweet filling sits on top of a flaky crust. When it comes out of the oven, it has a golden crust, with slices of pineapple almost floating at the top. It reminds us of sitting on a beach watching a gorgeous sunset…but it’s a dessert! Serve with ice cream, add a touch of whipped cream or simply serve up a single slice for a taste experience you’ll want to repeat again and again.
Ingredients
1 refrigerated pie crust, softened according to its directions
8 ounces cream cheese
1/4 cup brown sugar
2 tablespoons shredded dry coconut
1 teaspoon coconut extract
1 large egg
1 (16 oz) can pineapple rings, or freshly sliced
4 ounces pineapple juice
2 tablespoons corn starch
2 tablespoons sugar
1 pinch salt
Preparation
Preheat oven to 450°F.
Roll out pie crust and use it to line a 10-inch tart pan, trimming as necessary. Prick well with a fork and bake blind for around 8 minutes.
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