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Nutrition Facts
Serving Size 146 g
(Approx. 8 Servings)
Amount Per Serving
Calories 330 Calories From Fat 110
% Daily Value*
Total Fat 12 g 18%
Saturated Fat 8 g 40%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 170 mg 7%
Total Carbohydrate 47 g 16%
Dietary Fiber 2 g 8%
Sugars 31 g
Protein 2 g
Vitamin A 0% Iron 2%
Vitamin C 10% Calcium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Pineapple Coconut Cream Pie
Prep Time
15 minutes
Cook Time
5 minutes
Total Time
20 minutes
8  People


Recipe makes 8 Servings

1 H-E-B Pie Crust
20 Oz Dole Pineapple Chunks in 100% Pineapple Juice
3 Oz lemon gelatin
8 Oz whipped topping
1 cup(s) shredded coconut, toasted
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Prepare and bake pie crust according to package directions; set aside.
Drain pineapple and retain syrup.
Pour syrup from pineapple chunks into a large microwave-safe bowl and sprinkle with lemon gelatin; stir to combine.
Microwave gelatin mixture for 2 minutes on high power.
Add 1/2 cup cold water to dissolved gelatin and stir.
Add whipped topping to thicken gelatin.
Use an electric mixer and whip gelatin and whipped topping on medium-high speed 1 minute until fluffy.
Add pineapple chunks and coconut to gelatin mixture and stir to combine.
Immediately pour mixture into baked pie shell and mound to center of pie crust.
Refrigerate for one hour to allow pie to set.



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