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Prep 15min
Total1hr5min
Servings12
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Ingredients
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1/2
cup pineapple preserves
1/2
cup sliced almonds, toasted*
2
egg whites
1/4
cup sugar
1
cup shredded coconut
1/2
teaspoon vanilla
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Steps
1
Heat oven to 400°F. Remove pie crust from pouch; place flat on ungreased cookie sheet. Fold in 1-inch edge of crust to form border; flute. Spread preserves evenly over crust; sprinkle with almonds.
2
In small bowl with electric mixer, beat egg whites on high speed until slightly thickened. Gradually beat in sugar until soft peaks form. Fold in coconut and vanilla. Spread over almonds.
3
Bake 15 to 20 minutes or until crust is light golden brown and top is lightly toasted. Cool 30 minutes. Serve warm or cool.
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No nutrition information available for this recipe
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