TROPICAL COCONUT PIE

Tropical Coconut Pie image

A breeze to prepare, this tropical-tasting pie is tops with whoever tries it.-Nancy Mendoza, Yakima, Washington

Provided by Taste of Home

Time 30m

Yield 8 servings.

Number Of Ingredients 7

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

Steps:

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

Nutrition Facts : Calories 347 calories, Fat 18g fat (13g saturated fat), Cholesterol 28mg cholesterol, Sodium 191mg sodium, Carbohydrate 47g carbohydrate (34g sugars, Fiber 2g fiber), Protein 2g protein.