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“This is a delicious pie, that brings the best of flavors together in a perfect marriage -”
READY IN:
30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

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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