1 refrigerated pie crust, softened according to its directions
8 ounces cream cheese
1/4 cup brown sugar
2 tablespoons shredded dry coconut
1 teaspoon coconut extract
1 large egg
1 (16 oz) can pineapple rings, or freshly sliced
4 ounces pineapple juice
2 tablespoons corn starch
2 tablespoons sugar
1 pinch salt
Preheat oven to 450°F.
Roll out pie crust and use it to line a 10-inch tart pan, trimming as necessary. Prick well with a fork and bake blind for around 8 minutes.
Beat cream cheese, brown sugar, coconut, coconut extract and egg until light and fluffy. Add a small pinch of salt.
Pour mixture into partially baked pastry shell to create a thin, even layer. Add pineapple rings as a topping, cutting in half to fit as necessary.
Bake filled pie in the hot oven for around 20 minutes or until filling sets.
While the pie is baking, mix pineapple juice with sugar and cornstarch in a small saucepan. Cook over low heat, stirring constantly, to create a glaze.
Remove cake from oven and spoon glaze evenly over the surface.
Cool pie to room temperature, then refrigerate until completely chilled. Serve and enjoy!