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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is a delicious pie, that brings the best of flavors together in a perfect marriage - Ingredients:
2 1/4 cups flaked coconut, divided |
2 tbps. butter, melted |
1 (20 ounce) can crushed pineapple, undrained |
32 marshmallows |
2 teaspoons rum extract or 2 teaspoons vanilla extract |
1/4 teaspoon salt |
1 cup whipping cream, whipped |
Directions:
1. In a bowl, combine 2 cups coconut, and butter. Press into the bottom and up the sides of a greased 9-inch pie pan. Bake at 325F for 8-10 minutes or until golden brown. Cool on wire rack. Toast the remaining coconut. Set aside.
2. Drain pineapple, reserving 1/2 of the juice (discard remaining juice or refrigerate for another use).
3. In a saucepan, combine marshmallows and reserved juice. Cook and stir over medium heat until marshmallows are melted. Remove from heat. Add pineapple, extract and salt; mix well. Refrigerate for 2 hours.
4. Fold in whipped cream; spoon into prepared crust. Sprinkle with toasted coconut. Refrigerate for 2 hours or until set. Refrigerate leftovers.
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