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Tropical Coconut Pie

 Tropical Coconut Pie
A breeze to prepare, this tropical-tasting pie is tops with whoever tries it.—Nancy Mendoza, Yakima, Washington
8 ServingsPrep: 20 min. + cooling Bake: 10 min. + chilling


  • 2-1/4 cups flaked coconut, divided
  • 2 tablespoons butter, melted
  • 1 can (20 ounces) crushed pineapple, undrained
  • 32 large marshmallows
  • 2 teaspoons rum or McCormick® Pure Vanilla Extract
  • 1/4 teaspoon salt
  • 1 cup heavy whipping cream, whipped


  • 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.
  • 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.
  • Fold in the whipped cream; spoon into prepared crust. Sprinkle with
  • toasted coconut. Refrigerate for 2 hours or until set. Refrigerate
  • leftovers. Yield: 8 servings.

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Tropical Coconut Pie (continued)

Nutritional Facts: 1 serving (1 slice) equals 347 calories, 18 g fat (13 g saturated fat), 28 mg cholesterol, 191 mg sodium, 47 g carbohydrate, 2 g fiber, 2 g protein.