Pineapple-Coconut Glaze Pie
Add a tropical twist to your dessert table with this pineapple and coconut pie that's made using Pillsbury® pie crust - a delightful treat.
4 To make glaze, in small bowl, mix powdered sugar, vanilla and reserved pineapple juice. Drizzle over pie. Sprinkle with coconut.
- Yield: 8
- Cooking time: 45 Min
- Publisher: Pillsbury.com
Ingredients
- 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
- 1 can (20 oz) crushed pineapple in juice, undrained (reserve 1 tablespoon juice for glaze)
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 1/2 tablespoons quick-cooking tapioca
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/4 cup chopped pecans, toasted
- 1/4 cup flaked coconut, toasted
- 1/2 cup powdered sugar
- 1/4 teaspoon vanilla
- 1 tablespoon reserved pineapple juice
- 1/4 cup flaked coconut, toasted
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