Name: Tropical Coconut Pie
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: 2-1/4 cups sweetened shredded coconut, divided -; 2 tablespoons butter, melted -; 1 can (20 ounces) crushed pineapple, undrained -; 32 large marshmallows -; 2 teaspoons rum or vanilla extract -; 1/4 teaspoon salt -; 1 cup heavy whipping cream, whipped -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Tropical Coconut Pie

1. 2-1/4 cups sweetened shredded coconut, divided -

2. 2 tablespoons butter, melted -

3. 1 can (20 ounces) crushed pineapple, undrained -

4. 32 large marshmallows -

5. 2 teaspoons rum or vanilla extract -

6. 1/4 teaspoon salt -

7. 1 cup heavy whipping cream, whipped -

How to cook deliciously - Tropical Coconut Pie

1. Stage

In a bowl, combine 2 cups coconut and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 325° for 8-10 minutes or until golden brown. Cool on a wire rack. Toast the remaining coconut; set aside.

2. Stage

Drain pineapple, reserving 1/2 cup juice (discard remaining juice or refrigerate for another use); set pineapple aside. In a saucepan, combine marshmallows and reserved juice. Cook and stir over medium heat until marshmallows are melted. Remove from the heat. Add pineapple, extract and salt; mix well. Refrigerate for 2 hours or until cool.

3. Stage

Fold in the whipped cream; spoon into prepared crust. Sprinkle with toasted coconut. Refrigerate for 2 hours or until set. Refrigerate leftovers.