Tropical Coconut Pie

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

Tropical Coconut PiePhoto: Taste of Home
Servings Prep Time Cook Time
8servings 20minutes + cooling 10minutes + chilling
Servings Prep Time
8servings 20minutes + cooling
Cook Time
10minutes + chilling
Portions: servings
Portions: servings
  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.
Recipe Notes

Nutrition Facts

1 slice: 347 calories, 18g fat (13g saturated fat), 28mg cholesterol, 191mg sodium, 47g carbohydrate (34g sugars, 2g fibre), 2g protein.