Pina Colada Pie

If you can't join your friends who are vacationing in Hawaii, how about enjoying the flavours of Hawaii at home? This creamy pineapple coconut macadamia pie is a tropical delight.

• pastry for a 9-inch pie (homemade or store-bought)
• 3 cups fresh pineapple, cut into 1/2" pieces
• 3/4 cup sweetened shredded coconut, divided
• 1/2 cup coarsely chopped macadamia nuts
• 3 eggs
• 3/4 cup sugar
• 1 cup whole milk (or light cream) 
• 1 tablespoon butter, melted 
• 1/3 cup flour
• 1 teaspoon vanilla
• 1/4 teaspoon salt

1. Line a 9" pie plate with pastry.  Trim and crimp edges.
2. Place pineapple pieces evenly over pastry-lined pie plate.
3. Sprinkle with 1/2 cup of coconut.
4. Put remaining ingredients in a blender; blend until smooth and creamy. 
5. Pour the mixture carefully over the pineapple and coconut in pie plate. 
6. Sprinkle macadamia nuts and 1/4 cup coconut on top.
7. Bake in a 350°F degree oven for 50-55 minutes or until firm in centre and golden.
8. Cool.  Refrigerate.
9. Serve with whipped cream.

Serves 8