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.
Total Time:
Servings:Ingredients
1 pre-made graham cracker pie crust
2 pints Dole Pineapple Dole Whip
1 (7oz) container jet puffed marshmallow creme
¼ cup desiccated coconut flakes
Directions
- Optional: For a crispier crust, bake it according to the package directions (usually 350°F for about 5 minutes). Let it cool completely.
- Spoon the Dole Whip into the crust and spread it evenly with a spatula.
- Place the pie in the freezer for 15–20 minutes to firm up.
- Remove from the freezer and spread the marshmallow crème over the top. You can smooth it out or create decorative peaks.
- Sprinkle evenly with coconut flakes. Using a kitchen torch, lightly toast the marshmallow and coconut until golden brown.
- Slice and serve right away, or return to the freezer until ready to serve.
