Monday, September 1, 2014

Toasted Coconut Pineapple Pie

What better way to end summer than a delicious, creamy, summery pie?

I had found this recipe on Pinterest, and did a bit of tinkering with it. 

And it was delicious!   And super easy to make.

One change I made was just using a storebought graham cracker crust.  In a perfect world, I would have had time to make my own.  Alas.

The consistency was a bit, well not as "set" as I would have liked (probably because I didn't use whole milk), but it was delicious.  I think next time I make it I would probably freeze it and serve it that way.  It would also be great as a parfait layered with graham cracker crumbs!

Toasted Coconut Pineapple Pie
(Adapted from Mostly Homemade Mom)

1 graham cracker crust
1 box of sugar free instant vanilla pudding
1 box of instant coconut pudding
2 cups of almond coconut milk
1 cup of shredded coconut
1 container of light whipped topping, thawed
1 8 oz. can of crushed pineapple, drained

Heat oven to 350.  Spread the coconut on a baking sheet and toast for about 2-5 minutes (keep an eye, it can burn pretty quickly!).

Pour the pudding mixes into a bowl and combine.  Then, add almond coconut milk and and stir until pudding thickens.

Fold in the drained, crushed pineapple, 3/4 of a cup of the coconut, and the whipped topping.

Pour into pie crust, top with the remaining coconut.  Allow to chill for at least an hour in the refrigerator.


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