Pina Colada Pie

  • 2 c. flaked coconut
  • 2 Tbsp butter, melted
  • 1 can (20 oz) crushed pineapple
  • 32 large marshmallows
  • 2 tsp rum extract (or… rum?)
  • 1/4 tsp salt
  • 1 c. (actual, not Cool Whip) whipping cream, whipped

Preheat oven to 325 F.

In 9″ pie plate, combine coconut and butter; press on bottom and sides of plate.  Bake 8-10 minutes or until golden; cool.

Drained crushed pineapple juice into measuring glass.  In medium saucepan, over low heat, combine 1/2 c. pineapple juice and the marshmallows; stir frequently until marshmallows are melted.  Continue to cook and stir about 2 minutes.

Remove from heat; stir in drained pineapple, rum, and salt.  Cool mixture slightly, about 15-20 minutes.  Fold in whipped cream.

Fill coconut crush with marshmallow mixture; chill 2 hours.

Source: a piece of paper in a box that I haven’t organized since 2 apartments ago.  aka, I have no idea, sorry.  


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