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Mary Lee
Marco Island, Florida
To make this tart even more Hawaiian, use chopped macadamia nuts in place of the almonds. There's no need to toast them.
Coconut-Pineapple Tart
- Prep Time 15 min
- Total 1 hr 5 min
- Ingredients 7
- Servings 12
Ingredients
- 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
- 1/2 cup pineapple preserves
- 1/2 cup sliced almonds, toasted*
- 2 egg whites
- 1/4 cup sugar
- 1 cup shredded coconut
- 1/2 teaspoon vanilla
Instructions
-
Step1Heat oven to 400°F. Remove pie crust from pouch; place flat on ungreased cookie sheet. Fold in 1-inch edge of crust to form border; flute. Spread preserves evenly over crust; sprinkle with almonds.
-
Step2In small bowl with electric mixer, beat egg whites on high speed until slightly thickened. Gradually beat in sugar until soft peaks form. Fold in coconut and vanilla. Spread over almonds.
-
Step3Bake 15 to 20 minutes or until crust is light golden brown and top is lightly toasted. Cool 30 minutes. Serve warm or cool.
Nutrition
200
Calories
10g
Total Fat
2g
Protein
24g
Total Carbohydrate
11g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 200
- Calories from Fat
- 90
- Total Fat
- 10g
- 16%
- Saturated Fat
- 6g
- 28%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 105mg
- 4%
- Potassium
- 85mg
- 2%
- Total Carbohydrate
- 24g
- 8%
- Dietary Fiber
- 1g
- 7%
- Sugars
- 11g
- Protein
- 2g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 2%
- 2%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;Carbohydrate Choice
1 1/2Tips from the
Pillsbury Kitchens
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