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Print this Recipe    Coconut Pineapple

Coconut Pineapple Pie

2 cups flaked coconut
1/4 cup flour
1/3 cup butter, softened

15 1/4 oz can crushed pineapple in juice
1 envelope unflavored gelatin
3 large eggs, separated
1/3 cup sugar
1 cup milk
1/4 cup light rum
1/2 cup heavy cream

1 egg white
2 Tbsp sugar
1 cup well-drained, crushed pineapple
1/2 cup heavy cream
1/4 toasted coconut

Mix coconut, flour and butter and press over bottom and sides of
10-inch pie pan. Bake until lightly browned. Chill crust before
filling.

Strain and drain pineapple well, saving juice. Sprinkle gelatin
over 1/4 cup juice from pineapple; let stand 5 minutes to soften.
Beat egg yolks with sugar. Stir in milk. Cook over low heat,
stirring constantly, until mixture coats a metal spoon. Remove from
heat, add gelatin and stir until dissolved. Stir in rum. Chill
until mixture begins to thicken. Beat egg whites until soft peaks
form. Beat cream stiff. Fold egg whites and cream into cooked
mixture. Spoon into crust and chill.

Beat egg white until soft peaks form. Gradually add sugar and
crushed pineapple, beating until mixture is light and fluffy. Beat
heavy cream stiff. Fold into pineapple mixture. Spoon topping over
pie in mounds; sprinkle with coconut.

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