Tuesday was my boss’ birthday and she had one request from me. To make this pie.
I showed her the pie the week before during my random scour the inter webs and Facebook for new recipes. When she asked me what it would taste like and I told her fruit ambrosia, her eyes lit up.
“That’s what I want for my birthday.”
If I cook something I think she will like, I usually bring a sample of it to her. So she knows I’m good. She’s also closed the spa down for her birthday. How could I say no? Besides, I get a slice. I can’t say no to a slice of yummy pie.
She also made me tweak the recipe to her liking. I reduced the pineapple from 20 ounces down to 8 ounces and up the coconut from a cup to 1 1/2 cups.
Right before I put the pie in the fridge, I took a picture of it and texted it to her. “I can taste it already!” was her reply.
The pie is like a fruit ambrosia. Except there isn’t any marshmallows or sour cream. And it is a no bake. No bakes make everything better.
Something tells me this is definitely not a diabetic friendly.
Graham cracker crust
1 cup maraschino cherries, patted dry and chopped
1 tablespoon maraschino cherry juice
4 tablespoons lemon juice
1 1/2 cups shredded coconut
8 oz can crushed pineapple, drained
1/4 cup pecans, chopped
1 can of sweetened condensed milk
1 1/2 cups cool whip
Mix together cherries, cherry juice, lemon juice, pecans, pineapple, coconut, and sweetened condensed milk.
Gently fold in cool whip.
Pour filling into graham cracker crust and refrigerate for at least 3 hours.
Makes 12. Calories: 317, Carbohydrates: 39 grams, Sugar: 32 grams, Fiber: 2 grams, Protein: 4 grams.
This is a surprising light pie. It reminds you of summer in every bite. The sweetness in not overly baring. But it is definitely, a one slice is enough. You will not go back for more. And it really isn’t diabetic friendly. So if you want to try it, get a sliver.
I’m happy we lowered the amount of pineapple in it. Everything seems balanced. Each bite becomes a surprise on what flavor or flavors are going to burst through the fluffy sweet whipped creaminess.
Honestly, it sort of tasted like a pina colada with whip cream and a cherry on top that you get in Puerto Rico.
My boss liked it though. That’s all that matters.