1/2 cup butter, softened
1/2 cup brown sugar
1/2 cup coconut rum
1 cup sliced almonds
2 eggs
1 cup packed brown sugar
1 (14 ounce) can crushed pineapple, drained
2 cups chopped pecans
1 (8 ounce) package cream cheese, softened
1/4 cup milk
1 (8 ounce) package cream cheese, softened
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Line a 9 inch pie pan with foil. Dust foil with cooking spray, then spray with cooking spray.
In a small bowl, cream butter with brown sugar until light and fluffy. Mix coconut rum and almonds, then beat thoroughly with an electric mixer. Fold in coconut cream, then mix in pecans. Pour mixture into prepared pan.
Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of pie comes out clean. Cool before serving. Garnish with chopped pecans and pineapple.