Pineapple Lime Cheesecake on Coconut Cookie Crust
This was voted "favorite pie so far" by my coworkers. A no-bake pie (although I did bake the crust for 10 minutes) in a springform pan. The lime curd on top was the best, most intense part, but the crust, made from Tate's Coconut Crisp cookies was butterific. If you don’t like pineapple in a pie you can take this advice from Ruby Slate.
For the crust
1.5 packages of Tate's Coconut Crisp cookies (I used the gluten-free ones)
1/2 cup (1 stick) butter, melted
Crush the cookies in food processor and add melted butter. Press into a springform pan or pie plate and press crumbs together. Bake at 350 for 10 minutes to set the crust and then let cool completely before filling.
For the pineapple curd:
1/2 cup pure pineapple juice
1/2 cup granulated sugar
3 large egg yolks
4 Tbsp butter
Place the yolks into a fine mesh sieve and pour juice over them, using a wooden spoon to work the yolks and juice all the way through to a small saucepan. Add the sugar and zest to the pan and heat on medium low heat, whisking constantly with the wooden spoon for 15-20 minutes until consistency is thickened and thickly coats the back of the spoon. Remove from heat and add butter one tablespoon at a time, whisking into the mixture until well mixed. Place cooled curd in a mason jar and cool in the refrigerator for at least 2 hours (best overnight).
For the lime curd:
Same as pineapple curd, but lime juice instead of pineapple juice! Also add the zest of one lime. Finally, I added green food coloring to make the lime curd a brighter green.
For the filling
16 oz cream cheese softened
1 cup powdered sugar
1 teaspoon vanilla extract
1/3 cup sour cream
1 cup heavy cream
1/2 cup pineapple curd
In stand mixer or in a large bowl with hand mixer, stir cream cheese until smooth. Add powdered sugar and stir until combined. Add pineapple curd, vanilla extract and sour cream.
Pour heavy cream into a separate, medium-sized bowl (preferably a chilled metal bowl). Whisk on high speed (preferably using an electric mixer) until stiff peaks are achieved.Fold whipped cream into cream cheese mixture until smooth and well-combined. Spread cheesecake mixture evenly over prepared crust.
Spread lime curd over the top of the cheesecake. OR, insert fun shaped cookie cutters into the top of the cake and scoop out the filling to leave a void inside the cookie cutter area. Fill in with lime curd and leave cutter in while the pie chills. Remove cutters before serving.
Cover and refrigerate at least 4 hours or overnight.