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.


  • 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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