2 cups Pecan Sandies, crushed (about 16 cookies)
1 cup sweetened flaked coconut
¼ cup butter, melted
⅓ cup sugar
2 tablespoons cornstarch
1 (8-ounce) can crushed pineapple in juice
1 (8-ounce) package cream cheese, softened
1½ 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 ½ 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 ½ 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.