Aloha Cream Pie.

Servings: 6-8 portions.
Prep Time: 15 minutes plus chilling time.
Preheat: 425ºF (220ºC)

Say “aloha” to a burst of summer flavour in a crispy coconut crust.

What You'll Need
2 cups (500 mL) unsweetened flaked coconut, toasted
1/3 cup (75 mL) butter, melted
1 pkg (250 g) cream cheese, softened
1 can (300 mL) Regular or Low Fat condensed milk sweetened
1 can (178 mL) frozen orange juice concentrate, thawed
1 can (398 mL) crushed pineapple, well-drained
1 cup (500 mL) whipping cream, whipped

What's Next:
1. Combine coconut and butter; press firmly onto bottom and side of 9-inch (23 cm) pie plate. Chill.

2. Beat cream cheese until fluffy. Gradually beat in condensed milk, then orange juice until smooth. Stir in pineapple. Fold in whipped cream.

3. Pour into prepared crust. Chill 6 hours or overnight.