Ingredients
- shortbread cookie pie shell:
- 1 3/4 cups shortbread cookie crumbs from about 9oz cookies
- 6 tbsp unsalted butter, melted
- filling:
- 1/2 cup heavy cream, divided
- 8 oz cream cheese at room temp
- 1/2 cup sweetened condensed milk
- 1 tsp vanilla extract
- 1 pinch salt
- 1 cup drained crushed pineapple, patted dry
- 1 cup drained mandarin oranges, patted dry
- 3/4 cup pecan pieces
- 1 cup sweetened flaked coconut, plus 1 tbsp for garnish
- 2 cups colored mini marshmallows
Preparation
Step 1
For the pie shell: preheat oven to 350. toss together cookie crumbs and melted butter in a medium bowl until crumbs are moistened.press mixture onto bottom and up sides of 9 1/2 inch deep dish pie pan. chill at least 15 mins. bake in center of preheated oven just until set and fragrant, about 10 mins. cook in pan on a wire rack, about 20 mins.
For the filling: beat cream in a chilled medium bowl with an electric mixer on high speed until firm peaks form. chill until ready to use.
Beat the cream cheese in a large bowl with an electric mixer on medium speed until smooth. add condensed milk, vanilla, and salt; beat until smooth. fold in pineapple, oranges, pecans and 1 cup of coconut until combined. gently fold in the chilled whipped cream. pour mixture into prepared piecrust, and smooth top. chill until set, about 4 hours.
top pie evenly with marshmallows, and sprinkle with remaining 1 tbsp coconut.