For the graham cracker crust (*or substitute a pre-made graham cracker crust)
- 7 tablespoons melted butter
- 1 and 1/2 cups finely ground graham cracker crumbs
- 1/3 cup (scant) white sugar
For the bottom layer pie filling
- 2 cups powdered sugar
- 1 stick (4 ounces or 8 tablespoons) butter or margarine
- 1 egg (use pasteurized if you are concerned about eating raw egg)
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla
For the top layer pie filling
- 1 to 1 and 1/4 cups heavy cream (*you can substitute prepared whipped topping for the cream and powdered sugar if you prefer)
- 1/3 cup powdered sugar
- 1 cup drained, crushed pineapple
- 1/2 cup coarsely chopped walnuts or pecans (preferably toasted)
- approximately 3/4-1 cup of toasted coconut
- chopped maraschino cherries (optional)
- Preheat oven to 350 degrees. Make the graham cracker crust first by melting the butter in a medium bowl and then adding the crumbs and sugar, stirring well to combine. Press firmly and evenly into an 8-9 inch pie pan. Bake for 10 minutes and then set aside to cool completely.
- While the oven is still hot, place approximately 1 cup of sweetened flaked coconut on a foil lined baking sheet. Bake for 4-5 minutes and then stir. Continue baking and stirring every 1-2 minutes until desired color is reached. Note: Coconut can go from fine to burnt very quickly, so keep an eye on it. Set the coconut aside to cool. On the same pan, place about 1/2 cup of nuts and bake for 5-6 minutes and then stir. Continue baking and stirring, checking frequently, until nuts smell toasty and have browned to desired level. Note: Nuts can also burn quickly once the cooking process has begun, so keep an eye on them. Set aside to cool. Coarsely chop nuts when cooled.
- In a medium bowl, cream the powdered sugar and butter or margarine until fully combined. Add egg, salt, and vanilla. Beat until well combined and fluffy. Spread evenly into the cooled pie crust. Chill.
- In a separate medium bowl, whip cream until frothy. Add powdered sugar and whip on medium high to high until stiff peaks form. Fold in the drained pineapple and chopped nuts. Spread on top of chilled butter filling. Chill for several hours before serving.
- When ready to serve, top with toasted coconut and cherries if desired, cut and serve. This pie keeps well in the refrigerator for several days if you have been sure to drain the pineapple well and whip the cream well.