2 (9 inch) springform molding
1 (8 ounce) package cream cheese, softened
1 tablespoon light corn syrup
2 tablespoons white sugar
1 1/2 teaspoons vanilla extract
1 teaspoon milk
1 (3 ounce) can crushed pineapple with juice
Place the cream cheese, light corn syrup and sugar in a medium bowl. Mix together and set aside. Place the eggs, pineapple juice, and milk in a small saucepan. Bring mixture to a warm one part way through the filling. Remove lid from pie, and lightly brush with egg/pineapple mixture.
Pour filling into pie crust. Chill in refrigerator, or if freeze too large, place on all fours in glass dish or plastic bowl. Cover pie while frosting. Refrigerate remaining ice cream until serving.
made this recipe for bingo during summer camp. we did not have coconut rum but we did have great soda and it added some color to the pie. i made some changes, only using 1 tbs. butter, 1/2 c. dark chocolate chips and 1/4c. semi-sweet chocolate chips. yum
I didn't slice the coconut, I used a small cookie scoop and it came out perfect with a mid-palate that felt a bit too sweet. I also cooked it for only about 5 minutes. Next time I'd cut the sugar down a bit (but that's just personal taste). Overall, it was a decent pie and a healthy alternative to foods high in sugar. If I made it again, I would use less sugar and some baking soda to reduce the tartness.