Polynesian Sunshine Pie - not this one

Polynesian Sunshine Pie - not this one

"This tropical delight layers pineapple and pound cake in a pie shell, and is then topped off with toasted coconut whipped cream and fruit glaze."
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Ingredients

15 m servings 299 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 299 kcal
  • 15%
  • Fat:
  • 16 g
  • 25%
  • Carbs:
  • 39g
  • 13%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 148 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Spread coconut on sheet pan. Toast in 300 degree F oven until golden brown; 8 to 10 minutes. Watch closely so it doesn't burn. Set aside.
  2. Combine reserved syrups and nectar in medium saucepan; bring to a boil. Boil 8 to 10 minutes until reduced by half. Set aside; let cool
  3. Spread 1/2 cup pineapple in bottom of pie shell. Place one layer cake slices over pineapple; cutting slices to fill spaces. Poke holes in cake slices. Brush cake with reduced fruit syrup. Spread 1/4 cup pineapple over cake layer.
  4. Pour cream into 5-quart mixing bowl. Begin whipping; gradually add pudding mix. Whip until mixture becomes stiff. Fold in one half toasted coconut with rubber spatula. Spoon mixture into pie shell spreading evenly to edge.
  5. Spoon a ring of pineapple 1-inch from edge of pie crust. Working towards center, spoon a ring of Tropical Fruit Salad then Mandarin Oranges. Fill the center with remaining pineapple; mounding slightly in center.
  6. Melt jam in small saucepan over low heat until smooth. Brush top of pie with glaze. Fill in outer 1-inch of pie with toasted coconut. Refrigerate until ready to serve.

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