Piña Colada Pie

Ingredients

• 7 tablespoons unsalted butter (3 1/2 ounces), divided
• 2 cups pure butter shortbread cookie crumbs (such as Walker's) (8 ounces) (about 16 cookies)
• 0.66 cup plus 1/4 cup packed light brown sugar, divided
• 1 teaspoon kosher salt, divided
• Cooking spray
• 1 large fresh pineapple (about 4 pounds)
• 3.5 tablespoons cornstarch, divided
• 3 tablespoons (1 1/2 ounces) gold rum
• 1 (13.5-ounce) can unsweetened coconut milk (unshaken), chilled
• 2 large egg yolks
• 2 cups heavy cream, divided
• 1 cup sweetened shredded coconut (about 4 1/2 ounces)
• 2 teaspoons vanilla extract
• Shaved coconut, brandied or fresh cherries, and fresh mint leaves, for garnish (optional)

Steps

1. Preheat oven to 350°F. Microwave 5 tablespoons butter in a medium-size microwavable bowl on high until melted, about 45 seconds. Stir in cookie crumbs, 2 tablespoons brown sugar, and 1/2 teaspoon salt. Press mixture evenly into bottom and up sides of a lightly greased (with cooking spray) 9-inch pie plate. Bake in preheated oven until golden brown and crisp, 8 to 12 minutes. Transfer to a wire rack, and let cool completely, about 30 minutes.
2. While crust bakes, cut a 1/4-inch-thick round of pineapple; cut round into wedges. Place wedges in a ziplock plastic bag; seal bag, and reserve wedges in refrigerator for garnish. Peel remaining pineapple. Working over a medium bowl, grate peeled pineapple using largest holes of a box grater, avoiding the core, to yield 2 cups combined pulp and juice. Stir together grated pineapple pulp and juice, 1 1/2 tablespoons cornstarch, 1/3 cup brown sugar, and 1/4 teaspoon salt in a small saucepan. Cook over medium, stirring often, until very thick and light golden, 18 to 22 minutes. Remove from heat; stir in rum. Let cool slightly, about 15 minutes. Spread cooled pineapple mixture evenly in cooled crust. Refrigerate, uncovered, until ready to use.
3. Open chilled coconut milk can. Spoon off 1/3 cup hardened coconut cream from the top, and transfer to a small bowl; cover and place in refrigerator. Place remaining coconut milk in a medium saucepan; whisk in egg yolks, 1/2 cup heavy cream, 1/3 cup brown sugar, remaining 2 tablespoons cornstarch, and remaining 1/4 teaspoon salt. Cook over medium, whisking constantly, until mixture is very thick and bubbly, 6 to 8 minutes. Remove from heat; stir in shredded coconut, vanilla, and remaining 2 tablespoons butter. Let cool slightly, about 15 minutes, stirring occasionally. Spread evenly over pineapple mixture in piecrust. Press plastic wrap directly onto surface; chill until cold and set, about 6 hours.
4. Beat reserved coconut cream, remaining 2 tablespoons brown sugar, and remaining 1 1/2 cups heavy cream with a stand mixer fitted with the whisk attachment on medium-high speed until stiff peaks form, 1 to 2 minutes. Spread evenly over pie. Garnish with pineapple wedges, shaved coconut, cherries, and mint leaves as desired.