Start Your Spring Break With a Coconut Pie


  • – 2-1/4 cups sweetened shredded coconut
  • – 2 tablespoons butter
  • – 20 oz can of crushed pineapple
  • – 32 large marshmallows
  • – 2 teaspoons vanilla extract
  • – 1/4 teaspoon salt
  • – 1 cup heavy whipping cream


   Melt 2 tablespoons of butter on low heat and mix in 2 cups of the shredded coconut. Ladle the butter and coconut mixture onto the bottom and on the sides of a greased 9-in. pie plate. Bake at 325° for 8-10 minutes until golden brown and let set on a cooling rack. Place ¼ cup of shredded coconut on a toaster tray and toast at low heat for 5 minutes. 

   Drain preservative juice from pineapple can and keep 1/2 cup of juice. In a saucepan, set 32 marshmallows and add in 1/2 cup juice. Cook over medium heat stirring as necessary until the marshmallows are melted. Remove from the heat and add pineapple fruit, 2 teaspoons of vanilla extract, and ¼ teaspoon of salt; mix well. Refrigerate for 2 hours or until cool.

   Pour in 1 cup of heavy whipping cream into the cooled mixture and spoon the mixture into the prepared crust. Sprinkle the top of the pie with toasted coconut. Refrigerate for 2 hours or until set. Please refrigerate pie in between servings.