Preheat oven to 350°F.

Spray a deep dish pie pan with baking spray and set aside.

Crush cookies in fine crumbs using a food processor or by crushing with a rolling pin while cookies are inside a zipped baggie. If someone eats 2 or 3 cookies, it’s OK.

Combine cookie crumbs, coconut, and melted butter into a small bowl and mix to combine.

Place crumb mixture into pie pan and press mixture evenly on the bottom of the pan as well as up the sides.

Bake in preheated oven for 12 minutes.

Remove and set aside until completely cooled.

In a small saucepan add undrained pineapple, white sugar, and cornstarch. Mix well until no lumps of cornstarch remain.

Bring mixture to a boil, using medium-high heat.

Boil for 1 minute or until mixture has thickened.

Remove from heat and set aside until completely cooled.

Beat cream cheese until smooth.

Add 1 cup cream of coconut and mix well.

Add eggs and beat until everything is well incorporated.

Retrieve pie crust and add pineapple mixture to the bottom of the crust.

Carefully add cream cheese mixture on top of the pineapple, spread to edges of the pie.

Bake in preheated oven for 35 to 45 minutes or until cream cheese mixture is set.

Remove from oven and cool for at least an hour, then transfer to refrigerator for at least 4 hours.

When ready to serve, prepare whipped cream topping by combining 1 cup of heavy cream, 1/2 cup of cream of coconut and 1/4 cup of powdered sugar. Beat until light and fluffy.

Place a dollop of whipped cream on each piece of pie after it’s plated and sprinkle with toasted coconut, this keeps the toasted coconut crunchy and keeps your whipped cream from deflating and making your pie ugly.