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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 15 |
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Pineapple lovers delight. My most requested recipe. Ingredients:
1 stick margarine, softened |
3 egg yolks, beaten (you can not taste the yolk in the pie...think of the cake batter you taste and eat). |
1 cup mound coconut |
nabisco vanilla wafers or one that has a good flavor |
1 c sugar |
1 c chopped pecans |
1 large cool-whip |
1 large can crushed pineapple, undrained |
Directions:
1. Make a day ahead.
2. Use a mixer to cream sugar and margarine.
3. Add egg yolks and mix well.
4. Fold in pecans, coconut, and pineapple.
5. Layer vanilla wafers in a 6X9 Pyrex dish.
6. Pour 1/2 of the mix over vanilla wafers.
7. Repeat the process and top with vanilla wafers.
8. Spread Cool-Whip over all.
9. Refrigerate overnight.
10. Note: When ever I use Cool-Whip, I add 1 T sour cream per small container or 2 T for a large container to give it body...it won't be so frothy.
11. For safety, refrigerate the pie if not served within an hour.
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