3/4 cup sugar1/3 cup cornstarch
1 can (20 oz) crushed pineapple, in its own juice, well drained, reserve juice
1 can (14 oz) coconut milk (not cream of coconut)
5 egg yolks
2 tbs butter, cut into pieces
2 tbs. coconut rum (optional, but highly recommended)
1 cup sweetened flaked coconut, chopped
1 cup heavy (whipping) cream
2 Tbsp sugar
1 prebaked 9″ pie shell crust of your choice
Mix sugar and cornstarch in a 2-qt saucepan. Add enough pineapple juice to coconut milk to make 21⁄2 cups. Stir into sugar mixture, then bring to a boil over medium heat, stirring slowly but constantly. Boil 1 minute, again whisking slowly but constantly. Remove pan from the heat. Whisk yolks to mix, and gradually whisk in about half the hot mixture; return yolk mixture to saucepan. Stir over low heat 2 minutes. Remove from heat, add coconut rum and butter, and stir gently until butter is melted. Stir in pineapple and coconut. Pour into prepared crust. Cover surface with plastic wrap; refrigerate at least 3 hours.
Right before you are ready to serve the pie, beat together cream and sugar with mixer until stiff peaks form, and spread over the pie.
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