1/2 cup shredded coconut, toasted then divided
5 ounces vanilla wafers, finely grounded
1/4 cup melted butter
4 egg yolks, beaten
1/3 cup cornstarch
1 1/2 cup water
1/2 cup sugar
1/4 teaspoon salt
4 egg yolks beaten
2 T. butter
1/2 cup pineapple juice
Cream cheese layer:
6 ounces cream cheese
1/4 cup sugar
3/4 teaspoon coconut extract
Small can pineapple rings (about five)
1 cup heavy cream
3 T. sugar
1 teaspoon coconut extract
Place 1/2 cup coconut on baking sheet and bake on middle oven rack at 350 degrees until lightly browned.
For crust, combine ground vanilla wafers, melted butter and half toasted coconut. Press into a 9 inch pie plate and bake at 350 for 10 minutes.
For pineapple layer, put egg yolks into a small bowl and whisk. In a saucepan, combine cornstarch, water, sugar and salt. Whisk to combine. Cook on medium heat, stirring frequently. Gradually bring mixture to a boil. Boil for 1 minute. Remove from heat and gradually add to egg yolks one spoonful at a time, mixing well after each addition until about half the hot mixture has been added (bottom of bowl will be warm). Add yolk mixture to rest of the hot mixture in a saucepan and cook on low for 1 minute stirring constantly. Remove from heat and stir in butter and pineapple juice until well combined and butter has melted. Pour mixture into small mixing bowl and place in refrigerator until cool or place in freezer and stir every two minutes cool.
Cream cheese layer: In medium mixing bowl, beat together cream cheese, sugar and extract. Spread this on the bottom of cooled pie crust.
Finishing: In a separate mixing bowl, beat heavy cream with sugar and extract until stiff peaks form. After pineapple mixture is cooled, pour over cream cheese layer in a pie pan. Place pineapple rings on top of pineapple layer. Pour whipped cream mixture over pineapple rings. Sprinkle remaining toasted coconut on top. Serve as is or refrigerate.