This comes from https://www.tasteofhome.com/recipes.....coconut-cream/

Pineapple Pie with Coconut Cream Recipe

TOTAL TIME: Prep: 35 min. + cooling Bake: 35 min. + chillingYIELD:8 servings

Ingredients

1-1/2 cups chopped fresh pineapple or canned pineapple tidbits
2 tablespoons plus 1 cup sugar, divided (only used 1/2 cup sugar)
1 package (5-1/4 ounces) coconut cookies (Skipped this and the butter, used a pre made pie crust)
1/4 cup butter, melted
12 ounces cream cheese, softened
1 cup plain Greek yogurt (didnt have, had to skip...luckily, I did have 1/2 cup extra cream cheese)
1/2 cup ground almonds (used 1/2 cup almond flour, same thing)
1 teaspoon vanilla extract
3 large eggs, lightly beaten
1/2 cup sweetened coconut (added in)
1/2 cup coconut cream (added in)

COCONUT CREAM:

1 can (13.66 ounces) coconut milk
2 tablespoons confectioners' sugar
1/4 teaspoon vanilla extract

Directions

1. In a small saucepan, combine pineapple and 2 tablespoons sugar. Bring to a boil; cook 6-8 minutes or until liquid is almost evaporated, stirring occasionally. Cool completely.

2. Preheat oven to 350°. Place cookies in a food processor; pulse until fine crumbs form. Add butter; pulse just until blended. Press onto bottom and up sides of a 9-in. deep-dish pie plate.

3. In a large bowl, beat cream cheese and remaining sugar until smooth. Beat in yogurt, almonds and vanilla. Add eggs; beat on low speed just until blended. Fold in pineapple mixture. Pour into crust. Bake 35-40 minutes or until center is almost set. Cool on a wire rack 1 hour. Refrigerate pie and can of coconut milk at least 4 hours or until cold.

4. Place a mixer bowl and whisk attachment in freezer until cold, about 15 minutes. Turn chilled can of coconut milk upside down; open can. Pour off and discard liquid portion. Transfer solid portion remaining in can to chilled bowl. Add confectioners' sugar and vanilla; beat until stiff peaks form. Serve with pie. Yield: 8 servings (2/3 cup coconut cream).

Recipe Note
Editor’s Note: Light coconut milk is not recommended for this recipe.

Personally, this is good as is, you don't -have- to put the cream on top...though there's also whipped cream or Cool Whip, take your pick!

The one thing that WILL take a good while is cooking down the pineapple. It says to boil down and cook for 8 minutes; no, more like 15 to 20 minutes and you need to keep an eye on it to make sure it doesn't over-caramelize and stick to the pan (and then burn, in that order XD)!

Cooked the pie for 45 minutes, so it depends on your oven (and if you are at a higher altitude, that will affect the cooking time as well)

Other than that, yes, this is fattening and delicious, so there :P

Enjoy!