Pina Colada Coconut Pineapple Pie: Silky

Instructions:

1. Preheat your oven to 350°F (180°C) and lightly grease a 9 inch deep dish pie plate.
2. Combine 200g wafer crumbs, 40g toasted shredded coconut, 85g melted butter, 12g sugar, and 1.5g salt. Note: The mixture should look like wet sand and hold its shape when squeezed.
3. Press the mixture firmly into the bottom and up the sides of the plate, then bake for 10 minutes until fragrant and pale golden.
4. Whisk together 396g condensed milk, 120ml cream of coconut, 30ml lime juice, 5ml dark rum, and 5ml vanilla bean paste.
5. Fold in 567g drained pineapple. Note: Use a mesh sieve and press firmly with a spatula to remove every drop of juice first.
6. Whip 232ml (half) of the heavy cream until stiff peaks form that don't slump when the whisk is lifted.
7. Gently fold the whipped cream into the pineapple mixture using a wide spatula to maintain the air bubbles.
8. Pour the filling into the cooled crust and smooth the top with an offset spatula.
9. Chill the pie for at least 6 hours until the center no longer jiggles when the plate is tapped.
10. Whip the remaining 232ml cream with 30g powdered sugar, pipe onto the chilled pie, and garnish with 40g toasted coconut flakes.