Heat oven to 350°F. Generously coat a 9-in. pie plate with nonstick spray.
Crust: Process cookies in food processor until fine crumbs form. Add butter; process until crumbs are moistened. (Or finely crush cookies in a plastic food bag. Add butter; knead to mix.) Press over bottom and up sides of pie plate. Bake 12 minutes until toasted around edge. Cool on a wire rack.
Meanwhile, make Filling: Mix sugar and cornstarch in a 2-qt saucepan. Add enough pineapple juice to coconut milk to make 21⁄2 cups. Stir into sugar mixture, then bring to a boil over medium heat, stirring occasionally (not briskly). Boil 1 minute; remove from heat. Whisk yolks to mix. Gradually whisk in about half the hot mixture; return yolk mixture to saucepan. Stir over low heat 2 minutes. Remove from heat, stir in butter until melted. Stir in pineapple and coconut. Pour into crust. Cover surface with plastic wrap; refrigerate at least 3 hours.
Up to 2 hours before serving: Beat cream and sugar with mixer until stiff peaks form. Spread over pie. Garnish as shown.
Planning Tip: Can be prepared through Step 3 up to 2 days ahead.
Calories 657 Fat 43g Saturated fat 26g Cholesterol 197mg
Sodium 260mg Carbohydrate 68g Fiber 2g
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