Tropical Coconut Pie

Name: Tropical Coconut Pie
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

7 ingredients

3 steps

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

Directions

1

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

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

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