Tiki Tiki Dole Whip Pie
Servings: 6
Calories: 390kcal
Ingredients
- 1 9-inch frozen pie crust (not deep dish)
- 20 oz can crushed Dole pineapple
- 1/4 cup juice of freshly squeezed key limes do not use Persian limes
- 14 oz can Eagle Brand sweetened condensed milk do not substitute brands
- 1/8 tsp coconut extract
- 1/8 tsp salt
- 1/4 tsp lime zest
- 1 pint heavy cream
- 3 tbsp sugar
Instructions
- Preheat oven to 400 degrees. Use fork to poke holes in pie crust, and bake for 10-12 minutes. When done, let cool for at least 15 minutes,
- Drain the pineapple well, reserving 1/4 cup of juice.
- Combine the crushed pineapple with the 1/4 cup of pineapple juice and the lime juice in a blender. Blend until very smooth, and the pineapple is no longer chunky.
- Add the pineapple mixture to the Eagle Brand condensed milk in a bowl. Stir in the coconut extract, salt, and lime zest.
- Pour mixture into pie crust, and place in refrigerator for 3 hours to set. Alternatively, pie can be frozen, and I found that I it seems more like Dole Whip when frozen. If freezing, remove from freezer about 20 minutes before serving.
- Pour cold heavy cream into glass bowl and mix with beaters for about 4-5 minutes until it becomes thick. Note that heavy cream will not whip properly if it is not very cold or if using a metal bowl. Add the sugar, and mix for about 30 more seconds. Pipe the whipped cream on the pie.
Nutrition
Calories: 390kcal | Carbohydrates: 49.4g | Protein: 5.6g | Fat: 20.1g | Saturated Fat: 10g | Sodium: 212mg