Serves: 8
Total Calories: 384
1. Chill small mixing bowl and beaters of electric mixer. Drain pineapple, reserving juice.
2. In medium saucepan combine 1/2 cup of reserved pineapple juice and marshmallows. Cook and stir over low heat until marshmallows melt. Continue cooking, stirring constantly, for 2 minutes. Remove from heat.
3. Reserve 2 tablespoons coconut. Stir drained pineapple, remaining coconut and rum or rum flavoring into marshmallow mixture. Cool for 20 minutes.
4. Meanwhile, in chilled bowl beat whipping cream on medium speed of electric mixer until soft peaks form. Fold into pineapple mixture. Spread in crust. Sprinkle with reserved coconut.
5. Refrigerate at least 3 hours or until set. Garnish as desired. Store in refrigerator.
This Pina Colada Pie recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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