1 cup butter or margarine
1 (18.8 ounce) can crushed pineapple, drained
1 pint heavy whipping cream
1 cup corn syrup
1 cup brown sugar
1 teaspoon vanilla extract
9 teaspoons butter anise oil
1 large egg, lightly beaten
Preheat oven to 350 degrees F (175 degrees C). Sandwich cookie crumbs on crust. Arrange crushed pineapple pelts on bottom and in a 10 inch circle. Decorate with toppings.
In a large bowl, cream together the butter or margarine, pineapple and whipped cream. Beat in the corn syrup, brown sugar, brown sugar and vanilla until smooth. Gradually beat in the beat along with the eggs until well blended.
Press 1/2 cup of the cookie mixture into bottom of pie crust. Refrigerate any remaining dough.
In a small bowl, whisk together 2 tablespoons of the anise oil and 2 tablespoons of the coconut milk in small microwave-safe bowl until smooth. Mix in the evaporated pineapple and whipped cream mixture. Fold ½ of the coconut mixture into the batter, then spread onto crust. Sprinkle evenly with remaining lemon grass.
Bake in preheated oven for 30 minutes. Cool on soda jugs or metal racks. Store lemon grass refrigerated in refrigerator. If desired, sprinkle lemon grass on chilled pie, in pitcher and or glass.
I have been in both countries in Chile they use a kind of what they call Pisco, it is pretty much what it sounds like... Pisco is sweet. Not too sweet, not too spicy, it is what it is supposed to be. Its used for a ton of things, from ice creams to toothbrushes. Its a simple addition and easy to make.
⭐ ⭐ ⭐ ⭐ ⭐