EASY PINEAPPLE COCONUT RUSTIC PIE

Easy Pineapple Coconut Rustic Pie image

This easy pie gets its rustic look from a flattened-out refrigerated crust-and its lusciousness from fresh pineapple and toasted coconut.

Provided by My Food and Family

Categories Recipes

Time 40m

Yield 8 servings

Number Of Ingredients 9

Ingredients

1 Tbsp. butter
2 cups fresh pineapple chunks (1/2 inch)
1 Tbsp. flour
1 Tbsp. brown sugar
2 Tbsp. coarsely chopped almonds, toasted
1 ready-to-use refrigerated pie crusts (1/2 of 14.1-oz. pkg.)
1/2 tsp. each granulated sugar and ground cinnamon
1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted
1/2 cup thawed COOL WHIP Whipped Topping

Steps:

Heat oven to 425°F.
Melt butter in medium skillet on medium-high heat. Add pineapple; cook 5 min., stirring occasionally. Stir in flour and brown sugar; cook 1 min. Remove from heat; stir in nuts.
Unroll crust onto lightly floured surface; roll out into 12-inch circle. Transfer to baking sheet. Spoon pineapple mixture into center of crust, spreading to within 2 inches of edge. Fold over edge to partially cover pineapple mixture. Sprinkle edge with combined granulated sugar and cinnamon.
Bake 30 min. or until edges are golden brown. Serve topped with COOL WHIP and coconut.

Nutrition Facts : Calories 200, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g