Desserts

Caramelized Pineapple-Coconut Pie

Caramelized Pineapple-Coconut Pie recipe

photo by:kraft

My mom's favorite type of pie is a custard pie, and she LOVED this pie! I did use canned pineapple rings, just quartered them. This was simple to make and simply delicious.

posted by

Mrs.Cowan

on 3/11/2012

time

prep:

15 min

total:

40 min

servings

total:

8 servings, one slice each

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What You Need

refrigerated ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.)

Tbsp. butter

Tbsp. dark brown sugar

cups pineapple wedges (about 1/2 of a large pineapple)

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/3

cup granulated sugar

eggs

1/2

tsp. coconut extract

1/2

cup BAKER'S ANGEL FLAKE Coconut

1/2

cup thawed COOL WHIP Whipped Topping

Make It

PREHEAT oven to 400ºF. Prepare and bake pie crust in 9-inch pie plate as directed on package for unfilled one-crust pie. Meanwhile, melt butter in medium skillet on medium-high heat. Stir in brown sugar until well blended. Add pineapple; stir to evenly coat. Cook 5 min. or until pineapple is caramelized and liquid is absorbed. Remove from heat; set aside.

BEAT cream cheese and granulated sugar in medium bowl until well blended. Add eggs and extract; beat until well blended. Stir in coconut. Pour cream cheese mixture into crust. Top with caramelized pineapple. Reduce oven temperature to 350ºF.

BAKE 25 min. or until wooden toothpick inserted in center comes out clean. Cool 10 min. Serve warm or completely cooled topped with the whipped topping. Store any leftover pie in refrigerator.

Kraft Kitchens Tips

Use Your Electric Mixer

Use your electric mixer to quickly make the pineapple filling. Just stir the coconut in by hand before pouring into crust.

Food Facts

Since this filling will curdle if the pie is overbaked, be sure to remove pie from the oven when center is almost set and a wooden toothpick inserted in center comes out clean. The filling will firm up as it cools.

How to Cut Fresh Pineapple into Wedges

Cut off both ends and all of the peel from the pineapple. Cut pineapple lengthwise into quarters, then cut out the core from each piece. Cut each pineapple piece crosswise into thin wedges.