Ingredients
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1/4
cup sugar
1/4
cup cornstarch
1
cup canned cream of coconut (not coconut milk)
1
cup whole milk
2
egg yolks
1
tablespoon butter or margarine
2
tablespoons dark rum or 1 1/2 teaspoons rum extract
1
can (20 oz) sliced pineapple, drained, slices cut in half
1/4
cup apricot jam
1
tablespoon dark rum or orange juice
2
tablespoons coconut, toasted*
Preparation
Heat oven to 425°F. Place pie crust in 10-inch tart pan with removable bottom. Press in bottom and up side of pan. Trim edge if necessary. Prick with fork. Bake 9 to 11 minutes or until lightly browned. Cool on wire rack.
Meanwhile, in 2-quart saucepan, mix sugar and cornstarch. In small bowl, mix cream of coconut, milk and egg yolks; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Beat in butter and 2 tablespoons rum with wire whisk. Cool at room temperature 1 hour.
Pour cooled pie filling into baked tart shell. Arrange pineapple slices in decorative pattern over filling. In small microwavable bowl, microwave jam uncovered on High 20 seconds. Stir in 1 tablespoon rum; mix well with fork. Brush glaze over pineapple. Sprinkle with toasted coconut. Refrigerate until serving.
