Combine pineapple and coconut in a pie for exotic, tropical flavors
1pkg. refrigerator coconut cookie dough
1 (3oz.) pkg. vanilla pudding and pie filling mix
1 (20oz.) can crushed pineapple, drained
1tblsp. butter or margarine
½c. heavy cream, whipped
⅓c. flaked or shredded coconut
Slice cookie dough in ¼" slices. Arrange slices in 9" pie pan, first lining bottom of pan, then sides. (Let side slices rest on bottom ones to make higher sides.) Bake in moderate oven (375°F.) until lightly browned, 9 to 12 minutes.
Meanwhile combine pudding mix and salt in saucepan. Blend in water. Add pineapple and cook over medium heat, stirring constantly, until mixture comes to a full boil. Stir in butter.
Pour hot filling into pie shell. Cool. Spread whipped cream over top. Sprinkle with coconut.