Step 1

Preheat oven to 450°F.

Step 2

Roll out pie crust and use it to line a 10-inch tart pan, trimming as necessary. Prick well with a fork and bake blind for around 8 minutes.

Step 3

Beat cream cheese, brown sugar, coconut, coconut extract and egg until light and fluffy. Add a small pinch of salt.

Step 4

Pour mixture into partially baked pastry shell to create a thin, even layer. Add pineapple rings as a topping, cutting in half to fit as necessary.

Step 5

Bake filled pie in the hot oven for around 20 minutes or until filling sets.

Step 6

While the pie is baking, mix pineapple juice with sugar and cornstarch in a small saucepan. Cook over low heat, stirring constantly, to create a glaze.

Step 7

Remove cake from oven and spoon glaze evenly over the surface.

Step 8

Cool pie to room temperature, then refrigerate until completely chilled. Serve and enjoy!