Pineapple Cheesecake Tart

Servings: 8
Active Time: 45 minutes; Inactive Time: 2 hours

INGREDIENTS:

• 1 refrigerated pie crust, softened according to package instructions
• 8 ounces cream cheese
• 1/4 cup brown sugar
• 2 tablespoons shredded dry coconut
• 1 teaspoon coconut extract
• 1 large egg
• 1 can (16 oz) pineapple rings, or freshly sliced
• 4 ounces pineapple juice
• 2 tablespoons cornstarch
• 2 tablespoons sugar
• Pinch of salt

PREPARATION:

1. Begin by preheating your oven to 450°F.
2. Roll out the refrigerated pie crust and carefully place it into a 10-inch tart pan, making sure to trim any excess dough. Use a fork to prick the crust all over, then bake it blind for approximately 8 minutes.
3. In a mixing bowl, beat together the cream cheese, brown sugar, shredded coconut, coconut extract, and egg until the mixture is smooth and airy. Season lightly with a pinch of salt.
4. Spread the cream cheese mixture evenly over the partially baked pastry shell, creating a uniform layer. Arrange the pineapple rings on top as desired, cutting them if needed to fit.
5. Bake the assembled pie in the preheated oven for around 20 minutes or until the filling is set and slightly golden.
6. Meanwhile, in a small saucepan, combine the pineapple juice, sugar, and cornstarch. Cook the mixture over low heat, stirring continuously, until it thickens into a glossy glaze.
7. Once the pie is finished baking, remove it from the oven and drizzle the pineapple glaze over the top, ensuring even coverage.
8. Allow the pie to cool down to room temperature before transferring it to the refrigerator to chill for at least 2 hours or until firm. Once chilled, slice the pie, serve, and enjoy!