Coconut Pineapple Tart


  • crust for double pie
  • 1/2 cup pineapple preserves
  • 1/2 cup sliced almonds
  • 2 egg whites
  • 1/4 cup sugar
  • 1 cup shredded coconut
  • 1/2 tsp pure vanilla extract


  1. Preheat oven to 350 degrees. Toast almonds by spreading in a single layer on a baking sheet. Toast 5 to 7 minutes or until golden brown, stirring occasionally. Remove from oven and let cool.
  2. Increase oven temperature to 400 degrees. Line a 9-inch pie pan with single crust. Cut out heart shapes from other crust and place on ungreased baking sheet. Spread pineapple preserves evenly over crust and top with toasted almonds.
  3. In a small bowl, beat egg whites until slightly thickened. Gradually add sugar, beating until soft peaks form. Fold in coconut and vanilla. Spread over almonds in pie crust.
  4. Bake pie and baking sheet of hearts for 8 - 10 minutes or until hearts are slightly browned. Move hearts onto a cooling rack, but allow pie to finish baking for about 10 minutes more, until crust is light golden brown and top is lightly toasted.
  5. Cool 30 minutes. Serve warm or cool with heart crust garnishes.

Yield: 8 servings