Totally love this one! Even my housemates who don't like pineapple liked this one.
INGREDIENTS
* 1 can crushed pineapple
* 2 tablespoons cornstarch (or 4 tablespoons flour)
* 1/2 cup sugar
* 1 3 0z. pkg. cream cheese
* 1/2 pint Ricotta cheese (I used more)
* Unsweetened coconut flakes
* Coconut extract
* 1 tablespoon dark rum (optional, but you totally should use it)
* 1 egg
* 1/4 cup sugar
* 1 unbaked 9-inch pie shell
* 1 9 inch pie crust cut into lattice strips
INSTRUCTIONS
Preheat oven to 425°F. In a saucepan, combine cornstarch with 1/2 cup sugar and pineapple. Heat until mixture reaches a boil and has thickened slightly. Add rum. Remove from heat and set aside. In the bowl of an electric mixer on low speed, beat Ricotta cheese, coconut flakes, coconut extract, cream cheese with the egg and 1/4 cup sugar until mixture is smooth. Pour into pie shell. Spread pineapple mixture over top of Ricotta mixture in pie. Cut the second pie crust into strips 1 1/2 inches wide and arrange strips over the top of pie in a lattice fashion. Brush the top of the crust with a tablespoon of milk which has been beaten with the yolk of 1 egg to make a golden and shiny crust. If you want to. Not necessary. Bake pie at 425°F for 15 minutes. Reduce heat to 375°F and bake for another 25 minutes. I baked mine a little longer.
Chill pie for several hours before serving. You kind of have to.
