Piña Colada Icebox Pie

Ingredients

• 0.3 cup butter melted
• 8 servings garnishes: coconut fresh shaved lightly toasted
• 2 cups pecan shortbread cookie crumbs ( 16 cookies)
• 2 tablespoons cornstarch 
• 8 oz cream cheese softened
• 1.5 cups cream of coconut divided
• 2 large eggs 
• 8 oz pineapple in juice crushed canned
• 0.3 cup sugar 
• 1 cup coconut or sweetened flaked
• 1 cup whipping cream 

Equipment

• sauce pan
• oven
• whisk
• wire rack
• stand mixer

Directions

1. Preheat oven to 35
2. Stir together first 3 ingredients; firmly press on bottom and up sides of a lightly greased 9-inch pie plate.
3. Bake 10 to 12 minutes or until lightly browned.
4. Transfer to a wire rack; cool completely (about 30 minutes).
5. Stir together sugar and cornstarch in a small heavy saucepan; stir in pineapple. While stirring constantly, bring to a boil over medium-high heat; cook (keep stirring!) 1 minute or until thickened.
6. Remove from heat; cool completely (about 20 minutes).
7. Beat cream cheese at medium speed with a heavy-duty electric stand mixer, using whisk attachment, until smooth. Gradually add 1 cup cream of coconut, beating at low speed just until blended. (Chill remaining 1/2 cup cream of coconut until ready to use.)
8. Add eggs, 1 at a time, beating just until blended after each addition.
9. Spread cooled pineapple mixture over bottom of piecrust; spoon cream cheese mixture over pineapple mixture.
10. Bake at 350 for 38 to 42 minutes or until set. Cool completely on a wire rack (about 1 hour). Cover and chill 4 hours.
11. Beat whipping cream at high speed until foamy. Gradually add remaining 1/2 cup cream of coconut, beating until soft peaks form; spread over pie.
12. Note: We tested with Keebler Sandies Pecan Shortbread and Coco Lpez Cream of Coconut.