I was in Iowa last weekend speaking to three wonderful Stonecroft Women’s Connection groups. While in Iowa I stayed with my husband’s aunt and uncle. One night they prepared the most delicious dinner – grilled hamburgers, an assortment of grilled vegetables, a fresh fruit salad, Aunt Kay’s pickled cucumbers and for dessert…the most delicious pineapple coconut pie served with decaf coffee.
I made this pie the week I got home. You really have to love coconut and since I do I LOVE this pie!
I mentioned here that I would share the recipe so here it is!
First, beat 1 cup of sugar into 8 ounces of cream cheese.
Then, drain 1 can of crushed pineapple. Squeeze as much moisture out as you can. I used my hands and squeeeeezed hand fulls of pineapple.
Now, beat or stir in 1 cup of chopped pecans and 1 cup of shredded coconut.
Fold in an 8 ounce container of whip cream.
Plop it all into a graham cracker crust.
Smooth it out.
Place your pie in the refrigerator to chill. Cut and serve.