Ingredients
1
box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1
can (20 oz) crushed pineapple in juice, undrained (reserve 1 tablespoon juice for glaze)
1/2
cup granulated sugar
1/4
cup packed brown sugar
2 1/2
tablespoons quick-cooking tapioca
1/2
teaspoon ground nutmeg
1/4
teaspoon ground cinnamon
1/4
cup chopped pecans, toasted
1/4
cup flaked coconut, toasted
1/2
cup powdered sugar
1/4
teaspoon vanilla
1
tablespoon reserved pineapple juice
1/4
cup flaked coconut, toasted
Preparation
Heat oven to 375°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Place second pie crust on piece of waxed paper. Using knife, mark lines on crust 3/4 inch apart for guides for cutting strips. Cut into strips along lines; set aside.
In 2-quart saucepan, heat pineapple, granulated sugar, brown sugar, tapioca, nutmeg and cinnamon to boiling over medium heat, stirring constantly; cool slightly. Cover bottom of crust in pie plate with pecans and coconut. Pour pineapple mixture in crust.
To make lattice-top crust, place half of the strips across filling in pie plate. Weave a cross-strip through center by first folding back every other strip going the other way. Continue weaving until lattice is complete, folding back alternate strips before adding each cross-strip. Trim, seal and flute edges. Bake 40 to 45 minutes or until golden brown. Cool 1 hour.
To make glaze, in small bowl, mix powdered sugar, vanilla and reserved pineapple juice. Drizzle over pie. Sprinkle with coconut.
