Coconut Pineapple Pie

• 2 14 cups flaked coconut, divided
• 2 tbps. butter, melted
• 1 (20 ounce) can crushed pineapple, undrained
• 32 marshmallows
• 2 teaspoons rum extract or 2 teaspoons vanilla extract
• 14 teaspoon salt
• 1 cup whipping cream, whipped

1. In a bowl, combine 2 cups coconut, and butter.
2. Press into the bottom and up the sides of a greased 9-inch pie pan.
3. Bake at 325F for 8-10 minutes or until golden brown.
4. Cool on wire rack.
5. Toast the remaining coconut.
6. Set aside.
7. Drain pineapple, reserving 1/2 of the juice (discard remaining juice or refrigerate for another use).
8. In a saucepan, combine marshmallows and reserved juice.
9. Cook and stir over medium heat until marshmallows are melted.
10. Remove from heat.
11. Add pineapple, extract and salt; mix well.
12. Refrigerate for 2 hours.
13. Fold in whipped cream; spoon into prepared crust.
14. Sprinkle with toasted coconut.
15. Refrigerate for 2 hours or until set.
16. Refrigerate leftovers.

flaked coconut, tbps, pineapple, marshmallows, rum, salt, whipping cream

Taken from www.food.com/recipe/coconut-pineapple-pie-418711 (may not work)