Buko-Pineapple Marshmallow Treat

A richer version of the buko pie with the tart taste of pineapple and lemon.


May 2007 | By Macy Alcaraz
Buko-Pineapple Marshmallow Treat
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at a glance

Main Ingredient

Fruit

Type

Dessert

Preparation Time

00:00:00


Date Published

May 2007

Make your version of buko pie richer and with the tart taste of pineapple and lemon.

Serves 4 to 6
Prep Time 20 minutes,
      plus 3 hours chilling time
Cooking Time 5 minutes

For the pie crust
1/4 cup melted butter
1 cup crushed graham crackers

For the filling
1 cup large marshmallows
1 cup milk
1 teaspoon lemon juice
1 can crushed pineapple
1 cup shredded coconut
1 cup all-purpose cream

Make the pie crust: Mix the melted butter and the crushed graham crackers. Set aside 1/4 of the mixture for topping and press the rest onto a pie plate.

Make the filling: Melt marshmallows in milk over low heat. Remove from heat and stir in lemon juice.

In a bowl, mix pineapple and coconut with cream. Fold into cooled marshmallow-milk mixture.

4  Spread evenly over the piec rust and top with pineapple tidbits. Sprinkle remaining crumbs on top. Refrigerate the pie for 3 hours or until set.




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