Try this Pineapple Caramel Marshmallow Pie for a tropical treat! Add toasted coconut to the pineapple for something extra in this caramel marshmallow pie.
Provided by My Food and Family
Categories Home
Time 50m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425°F.
- Microwave caramels and milk in microwaveable bowl on HIGH 2-1/2 min., stirring after 1 min. Stir until caramels are completely melted and mixture is well blended; set aside.
- Melt butter in medium skillet on medium-high heat. Add pineapple; cook 5 min., stirring occasionally. Add flour and caramel mixture; cook 1 min. Remove from heat; set aside.
- Unroll crust on lightly floured surface; roll out to 12-inch circle. Place on baking sheet. Spoon pineapple mixture onto center of crust, spreading to within 2 inches of edge. Fold over edge to partially cover pineapple mixture. Sprinkle edge with combined cinnamon and sugar.
- Bake 30 min. or until edges are golden brown. Sprinkle marshmallows on top; bake 4 to 5 min. or until golden brown. Serve warm.
Nutrition Facts : Calories 230, Fat 11 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 210 mg, Carbohydrate 33 g, Fiber 1 g, Sugar 19 g, Protein 3 g
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