Coconut Pineapple Pie

1. 1

   In a bowl, combine 2 cups coconut, and butter.

2. 2

   Press into the bottom and up the sides of a greased 9-inch pie pan.

3. 3

   Bake at 325F for 8-10 minutes or until golden brown.

4. 4

   Cool on wire rack.

5. 5

   Toast the remaining coconut.

6. 6

   Set aside.

7. 7

   Drain pineapple, reserving 1/2 of the juice (discard remaining juice or refrigerate for another use).

8. 8

   In a saucepan, combine marshmallows and reserved juice.

9. 9

   Cook and stir over medium heat until marshmallows are melted.

10. 10

    Remove from heat.

11. 11

    Add pineapple, extract and salt; mix well.

12. 12

    Refrigerate for 2 hours.

13. 13

    Fold in whipped cream; spoon into prepared crust.

14. 14

    Sprinkle with toasted coconut.

15. 15

    Refrigerate for 2 hours or until set.

16. 16

    Refrigerate leftovers.

No additional tips available.