Try this Pineapple Caramel Marshmallow Pie for a tropical treat! Add toasted coconut to the pineapple for something extra in this caramel marshmallow pie.
What You Need
Original recipe yields 8 servings
15 KRAFT Caramels
1/4 cup milk
1 Tbsp. butter
2 cups fresh pineapple chunks (1/2-inch)
1 Tbsp. flour
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
1/2 tsp. each ground cinnamon and sugar
1 cup JET-PUFFED Miniature Marshmallows
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Let's Make It
Heat oven to 425°F.
Microwave caramels and milk in microwaveable bowl on HIGH 2-1/2 min., stirring after 1 min. Stir until caramels are completely melted and mixture is well blended; set aside.
Melt butter in medium skillet on medium-high heat. Add pineapple; cook 5 min., stirring occasionally. Add flour and caramel mixture; cook 1 min. Remove from heat; set aside.
Unroll crust on lightly floured surface; roll out to 12-inch circle. Place on baking sheet. Spoon pineapple mixture onto center of crust, spreading to within 2 inches of edge. Fold over edge to partially cover pineapple mixture. Sprinkle edge with combined cinnamon and sugar.
Bake 30 min. or until edges are golden brown. Sprinkle marshmallows on top; bake 4 to 5 min. or until golden brown. Serve warm.
Stir 1/4 cup toasted BAKER'S ANGEL FLAKE Coconut into pineapple mixture before spooning onto pie crust.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 33g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.