2 c Pecan Sandies, crushed (about 16 cookies)
1 c flaked coconut
1/4 c butter, melted
1/3 sugar
2 T cornstarch
8-ounce can crushed pineapple in juice
8-ounce package cream cheese, softened
1 1/2 c cream of coconut, divided
2 eggs
1 c whipping cream
Stir together the cookie crumbs, shredded coconut and melted butter, and press into the bottom and sides of a 9-inch deep pie plate. Bake in 350 degree oven for 9 to 12 minutes, or until lightly brown. Cool completely.
In a pan stir together your sugar and cornstarch; add crushed pineapple and juice. Stir constantly, and bring mixture to a boil. Cook for 1 minute or until thickened. Remove from heat and allow to cool.
Beat cream cheese until smooth. Add 1 c of cream of coconut and beat on low speed until just blended. Place remaining 1/2 cup of cream of coconut in refrigerator until ready to use. Add eggs, 1 at a time, until just blended.
Spread cooled pineapple mixture over the bottom of your crust. Spoon cream cheese mixture over the pineapple.
Bake at 350 degrees for 40 minutes, or until set. Cool completely on a wire rack. Cover and chill 4 hours.
Beat whipping cream until foamy. Add remaining 1/2 cup cream of coconut and continuing beating, until soft peaks form. Spread over pie and garnish with coconut chips, toasted coconut, and pineapple.
