Tropical Pineapple Upside Down Pie
INGREDIENTS
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Cookie Crust
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2 cups of measured vanilla wafer crumbs (I prefer Trader Joes Ultimate Vanilla Wafers)
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1/3 cup milk powder (I use King Arthurs bakers special dry milk)
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3 tablespoons granulated sugar
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3/4 teaspoon kosher salt
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3/4 cup (1 1/2 sticks) unsalted butter, melted (I prefer Amish unsalted butter)
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1/4 cup heavy cream
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Fillings
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Nut Filling
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1/2 cup frozen Coconut, thawed and toasted
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1/2 cup Macadamia Nuts, toasted and lightly crushed
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1/2 Tbsp. Lime juice, freshly squeezed
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4 Tbsp. Dulce De Leche, slightly warmed
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2 8 oz. can Pineapple Chunks or Fresh Pineapple chunks, well drained
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Custard Filling
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3 Tbsp. corn starch
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1 2/3 cups heavy cream
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1 14 oz. can Eagle Brand sweetened condensed milk
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3 egg yolks, beaten
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1 Tbsp. butter
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1 tsp. rum extract
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1 tsp Pineapple Juice Powder, I got this from AmericanSpice.com
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Topping
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1 teaspoon Knox gelatin, unflavored
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4 teaspoons cold water
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1 cup heavy whipping cream
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1/4 cup confectionery sugar
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1/4 teaspoon Coconut Oil, I got this from AmericanSpice.com
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Dried Pineapple Flowers (see note below)
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Coconut Crunch topping (I got mine from D&G cake supply stores)
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