Pineapple Coconut Pie
Yield
servingsPrep
60 minCook
?Ready
60 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 1 ½ | cups |
graham cracker crumbs
low-fat |
*
|
| ¼ | cup |
margarine
melted |
|
| 3 | tablespoons |
sugar
granulated |
|
| Filling | |||
| 3 | ozs |
gelatin, flavored
pineapple |
* |
| ⅔ | cup |
water
boiling |
|
| 1 | teaspoon |
rum extract
|
* |
| ½ | cup |
water
cold |
|
| 1 | x |
ice cubes
|
*
|
| 8 | ounces |
whipped topping, prepared
thawed |
|
| 8 | ounces |
pineapple, canned, crushed
drained |
|
| ¼ | cup |
coconut
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 355 | ml |
graham cracker crumbs
low-fat |
*
|
| 59 | ml |
margarine
melted |
|
| 45 | ml |
sugar
granulated |
|
| Filling | |||
| 3 | ozs |
gelatin, flavored
pineapple |
* |
| 158 | ml |
water
boiling |
|
| 5 | ml |
rum extract
|
* |
| 118 | ml |
water
cold |
|
| 1 | x |
ice cubes
|
*
|
| 231.2 | ml/g |
whipped topping, prepared
thawed |
|
| 231.2 | ml/g |
pineapple, canned, crushed
drained |
|
| 59 | ml |
coconut
|
*
|
Directions
To prepare crust, combine crumbs, margarine, and sugar in a mixing bowl.
Press mixture firmly in a 9 inch springform pan.
Spread crumb mixture evenly in pie pan.
Chill 1 hour, or until firm. Or, bake in a 375 oven for 10 minutes or until edges are brown.
Cool on rack before filling. To prepare filling, completely dissolve gelatin powder in boiling water.
Stir in rum extract.
Combine cold water and ice cubes to make 1¼ cups.
Add gelatin, stirring until slightly thickened.
Remove any unmelted ice cubes. Fold in whipped topping, pineapple, and coconut.
Blend until smooth. Chill until mixture mounds.
Spoon into crust. Chill 2 hours.
