Dole Whip Pie
A tropical twist on a classic treat, this Dole Whip Pie layers creamy pineapple Dole Whip into a graham cracker crust, topped with fluffy toasted marshmallow and a sprinkle of coconut. Light, refreshing, and perfectly sweet, it’s an easy, crowd-pleasing dessert with sunny island flavor in every bite.
Ingredients
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1 unit (9-inch) graham cracker crust
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2
unit Dole Whip® Pineapple 14 fl oz
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1 unit 7 oz jet puffed marshmallow creme
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1/4 cup desiccated coconut, sweetened
Steps to Sunshine!
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Optional: For a crispier crust, bake it according to the package directions (usually 350°F for about 5 minutes). Let it cool completely.
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Spoon the Dole Whip into the crust and spread it evenly with a spatula.
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Freeze the pie in the freezer for an hour to firm up.
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Remove from the freezer and spread the marshmallow crème over the top. You can smooth it out or create decorative peaks.
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Sprinkle evenly with coconut flakes. Using a kitchen torch, lightly toast the marshmallow and coconut until golden brown.
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Slice and serve right away, or return to the freezer until ready to serve.
